For a simple but elegant New Year's Eve dinner, I made the crab cakes and placed them on top of a salad made of butter lettuce, avocado, and grapefruit. I made a simple dressing with olive oil and grapefruit juice to tie everything together. I paired the salad with popovers, and we were all very happy.
These crab cakes are a breeze to whip up, and they can be made a few hours ahead of time and kept in the fridge before baking. Oh, and did I mention they're baked, not fried? These would be an elegant appetizer at a party, but I wouldn't hesitate to make them for a weeknight dinner, either.
Sesame Crab Cakes (from Real Simple Magazine)
8 ounces lumb crab meat
1/4 cup fresh bread crumbs *
2 scallions, thinly sliced (I used a handful of chives)
1 Tbsp toasted sesame seeds
zest of 1 lime
3 Tbsp mayonnaise
3/4 tsp salt
Preheat oven to 450°. Line a baking sheet with foil and spray with baking spray (I used grill foil, which is already non-stick).
In a medium bowl, combine all the ingredients and mix well. Form into about 20 miniature patties and place on baking sheet. Bake until golden, about 3 to 4 minutes per side.
*Use fresh bread crumbs instead of packaged. They make a big different. Just bake a couple of slices of bread at 300° for a few minutes per side until crispy, then use a food processor to chop fine. Store any extra in the freezer for next time.