New England Crab Cakes with Barley Lentil Salad
1 Lb Lump Crab, picked through and shells removes
2 T finely chopped celery
2 T finely chopped onion
1 T finely chopped parsley
1 T Dijon Mustard
2 tsp Worcestire Sauce
1 T Lemon juice
2 tsp Old Bay Seasoning
1/2 Cup shredded cheddar cheese
1 egg, slightly beaten
1/2 Cup Panko breadcrumbs
1/2 Cup mayonaise
salt and fresh ground pepper
2-3 T canola oil
1. In a medium size bowl, combine the crabmeat with the celery, onion, parsley, mustard, worcestershire sauce, lemon juice, and olad bay seasoning. Add the cheese, egg, breadcrumbs, mayonnaise, and mix thoroughly. Add salt and pepper to taste.
2. Divide mixture into 4 portions and shape each portion into a patty ( from Aimee K: these are huge, I made 6 patties)Reserve in the refrigerator.
3. Heat a large saute pan over medium high heat. Add the canola oil and continue to heat for 2 minutes. Saute the crab cakes until golden brown, about 3-4 minutes per side.
4. To serve, place a crab cake on a serving plate, topped with 1/4 of the barley-lentil salad and drizzle with 1 T of balsamic vinegar aroung the crab cake. Repeat with the remaining ingredients.