Ingredients
Cilantro Cumin Cream
- 1 cup packed cilantro, including stems
- 2 tablespoons fresh lemon juice
- 8 ounces sour cream
- 1 teaspoon cumin
- 2 tablespoons minced green garlic
- salt
- pepper
Crab Cakes
- 1/4 cup mayo
- 1/8 cup minced green garlic
- 4 tablespoons minced red pepper
- 2 large egg yolks
- 2 tablespoons lemon juice
- 1 tablespoon minced fresh cilantro
- 1 tablespoon spicy mustard
- 1 tablespoon lemon zest
- 1/4 teaspoon white pepper
- 1 pound crabmeat (biggest chunks broken up)
- 1 1/2 cups breadcrumbs or panko
- Oil and butter for frying the crab cakes
Making The Cilantro Cumin Cream
Combine the first three ingredients in a food processor. Stir in cumin and garlic. Salt and pepper to taste. Let flavors meld while making crab cakes.
Making The Crab Cakes
Combine all ingredients in order. Make small crab cakes, about 2 inches in diameter, a little more than 1/8 cup each. Heat 1 tablespoon light olive oil with a little butter on medium heat, and cook cakes until a golden crust forms — about 3 minutes for the first side, 2 minutes for the second. Add more oil or butter as needed for subsequent cakes (but don't overdo it).
Recommended over a very lightly dressed early greens salad, including baby arugula and baby amaranth greens. Roasted new potatoes are great, too. Serve cilantro cream on side.
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