An uplifting if unusual flavour in pesto, mint is a well loved herb that cuts the richness of this crab cake.
1 pound (450 g) crabmeat, fresh or pasteurized
1 large egg
¼ cup (60 ml) mayonnaise
2 teaspoons (10 ml) Dijon mustard
1 teaspoon (5 ml) fresh lemon juice
1-3 dashes hot sauce
1 cup (250 ml) fine breadcrumbs
½ teaspoon (2 ml) red pepper flakes
1 tablespoon (15 ml) green onions chopped
2 tablespoon (30 ml) canola oil
Salt and pepper to taste
2 cups (500 ml) vegetable or olive oil
3-5 whole dried red chilies
2 cloves garlic
¼ cup (60 ml) pine nuts
2½ cups (500 ml) fresh mint leaves
½ cup (125 ml) fresh basil leaves
½ cup (125 ml) grated Parmesan
½ teaspoon (2 ml) salt
¼ cup (60 ml) extra-virgin olive oil
For the Crabcake
1 In a bowl combine the egg, mayonnaise, mustard, lemon juice, hot sauce, red pepper flakes, green onion, salt and pepper.
2 Sprinkle the breadcrumbs over the mixture, a little at a time incorporating until a loose, moist mixture forms. Cover and refrigerate for 2 hours.
3 Remove from refrigerator and shape crab mixture into cakes about 1 inch (3 cm) thick. Heat oil in a skillet over medium heat. Cook cakes until golden brown about 4 minutes per side.
For the Chili Oil
1 In a saucepan over low heat combine the chili and oil. Cook stirring occasionally until oil is warmed but not hot, about 5 minutes.
2 Remove from heat and let cool.
3 Store in an air tighter glass container.
For the Mint Pesto
1 Place basil, mint, pine nuts, garlic, parmesan and salt in a food processor. While machine is running, slowly add the oil in a steady stream. Process to desired consistency.
Place one crab cake on a plate. Top with steamed asparagus. Place another crab cake on asparagus forming a sandwich. Drizzle with mint pesto and chili oil around the perimeter of crab cake.
This original recipe first appeared in the Spring 2014 issue of City Style and Living Magazine.
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