It’s always fun to try something new at the market and I had the recent pleasure to taste the crab cakes from Coleman’s Catch. This is an easy recipe for a busy time of the year. Enjoy!
Recipe by Andrea Grom
Total time: 10 min
Makes 2-4 Servings
Ingredients
*Ingredients available at the farmers’ market
- 2-4 fresh crab cakes*
- Salad greens* of choice (lettuce, mustards, arugula or a combination)
- 4-6 sliced radishes*
- 2-4 chopped scallions*
- 1 lemon quartered
- Tartar sauce, optional
- 2 Tablespoons canola or safflower oil
- Extra virgin olive oil and balsamic vinegar, to taste
- Salt and pepper, to taste
- A few slices of sourdough bread*
Instructions
- Heat canola or safflower oil in large skillet on medium to medium high until it shimmers. Gently put the crab cakes in the skillet, cover (will reduce splattering oil), and sear 3-5 minutes on each side until golden brown.
- Plate crab cakes with your salad of choice, radishes, lemon, tartar sauce and sliced bread. Dress with olive oil and vinegar and season with salt and pepper.
