Crab Cake Recipe

Name: The Guilds Crab Cake Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 cup crab meat; 0.5 cup breadcrumbs; 2 tablespoons mayonnaise; 1 tablespoon Dijon mustard; 1 teaspoon Worcestershire sauce; 2 tablespoons green onions, chopped; 1 large egg; 0.5 teaspoon salt; 0.25 teaspoon black pepper; 1 cup asparagus, trimmed and cut into 1-inch pieces; 1 medium avocado, diced; 1 teaspoon fresh ginger, grated; 1 tablespoon lime juice; 4 whole quail eggs; 2 cups baby arugula

Inspired by The Guild

Time30m

Serves4

asparagus, avocado, ginger, lime, quail egg, baby arugula

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Ingredients

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Crab Cake Ingredients

1 cup crab meat

1/2 cup breadcrumbs

2 tablespoons Mayonnaise

1 tablespoon Dijon mustard

1 teaspoon Original Worcestershire Sauce

2 tablespoons Green onions, chopped

1 large Egg

1/2 teaspoon Celtic sea salt

1/4 teaspoon black pepper

1 cup asparagus, trimmed and cut into 1-inch pieces

1 medium avocado, diced

1 teaspoon Fresh ginger, grated

1 tablespoon ReaLime juice

4 whole quail eggs

2 cups baby arugula

Method

Crab Cake Preparation

Prepare the Crab Mixture

In a large bowl, combine the crab meat, breadcrumbs, mayonnaise, Dijon mustard, Worcestershire sauce, green onions, egg, salt, and black pepper. Mix gently until just combined.

Form the Cakes

Shape the mixture into patties, about 2-3 inches wide. Place them on a baking sheet lined with parchment paper.

Cook the Asparagus

Blanch the asparagus in boiling water for 2-3 minutes until tender-crisp. Drain and set aside.

Cook the Crab Cakes

Heat a skillet over medium heat and add a little oil. Cook the crab cakes for about 3-4 minutes on each side, or until golden brown. Remove and keep warm.

Prepare the Avocado and Ginger Sauce

In a small bowl, combine the diced avocado, grated ginger, lime juice, and a pinch of salt. Mix gently.

Fry the Quail Eggs

In the same skillet, crack the quail eggs and fry them sunny-side up until the whites are set.

Assemble the Dish

On a plate, place a crab cake, top with the avocado and ginger mixture, and place a quail egg on top. Serve with blanched asparagus and a handful of baby arugula on the side.