A spring-fresh take on the classic crab cake
03/17/2014 1:12 PM
03/17/2014 1:14 PM
To help get us in the mood for spring, we’ve given a seasonal makeover to the classic crab cake.
We started by adding the fresh flavor of shredded zucchini. It melts into the bolder flavors of the other ingredients, yet still keeps the crab cakes tasting light. For a binder, we skipped the usual bread and instead used mashed potato, which gives the finished crab cakes a light and fresh texture. For a topping, we created a simple lime aioli, which lends a vibrant tang.
This recipe comes together quickly, but also is do-ahead easy. The patties can be prepped up to a day ahead, then refrigerated until ready to fry.
Join the Discussion
The Wichita Eagle is pleased to provide this opportunity to share information, experiences and observations about what's in the news. Some of the comments may be reprinted elsewhere on the site or in the newspaper. We encourage lively, open debate on the issues of the day, and ask that you refrain from profanity, hate speech, personal comments and remarks that are off point. Thank you for taking the time to offer your thoughts.