What to serve with crab cakes?

10 years ago

I've decided to make homemade crab cakes for Thanksgiving dinner. I don't want a big dinner with tons of leftovers I have to try and eat by myself. So, I thought about crab cakes. Found a good recipe and am thinking of making a scallop appetizer to go with them. I also have some pumpkin muffin/bread mix that I'm going to make with pecans added. I'm just wondering what kind of veggie I should make to go with this dinner? Any ideas? Lauren and I like salads but Alex not so much. So something other than a salad?

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Comments (18)

sheilajoyce_gw
10 years ago
I think some kind of green vegetable, and not that green bean casserole. It is too heavy, but green beans almondine would be good. What kind of green vegetable do you like that is simple?
rhizo_1 (North AL) zone 7
10 years ago
For some reason, perhaps due to living in the south most of my adult life, I have to have a cabbage slaw with any kind of fried seafood. There are many different recipes out there to suit all kinds of tastes.

Slaw or a salad are so good with crab cakes because something is needed to cut the richness.

Perhaps roasted Brussels sprouts, a big favorite all over. Or sauteed zucchini and yellow squash. Baked acorn squash slices? I think you need a cold veggie (salad or slaw) AND another choice.
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I found a Rachael Ray recipe for crab cakes. Rachael does not like mayo so I was confident it would be ommited and I was correct! I like that she uses red wine vinegar though . (in addition to her text book EVOO) Someone above did not like the fact I recommended avocados as a subsitute and that I happened to write a blog article about that. Oh well, can't seem to please everyone. But this recipe is directly from Rachael's Ray site and it sounds really tasty. (and looks to be mayo free!) Ingredients 1 starchy potato, peeled and thinly sliced 2 cloves garlic Coarse salt Handful fresh flat leaf parsley Couple sprigs fresh thyme, leaves finely chopped 1/2 lemon, zested and juiced 1/2 teaspoon crushed red pepper flakes 2 tubs fresh lump crabmeat (6 ounces) , available at fresh seafood counter 7 tablespoons extra virgin olive oil (EVOO), divided 2 roasted red peppers 1 small shallot, chopped 2 teaspoons sugar 2 tablespoons red wine vinegar Black pepper 1 small head escarole, chopped 1 small head radicchio, chopped 1 endive, chopped Preparation Cook potatoes in boiling water 6-7 minutes until tender, drain, scatter across a large flat surface to cool and dry, 5 minutes. Smash the garlic with salt to make a paste and add to potatoes along with thyme, parsley, lemon zest and crushed red pepper flakes. Feel through the crab as you add it to the potatoes to check for shells. Mix together to combine and form into 4 (4-5-inch) super sized, killer crab cakes. Heat 3 tablespoons EVOO in a non stick skillet over medium to medium- high heat. Add the cakes and cook 5 minutes on each side or until deep golden brown. Combine the roasted red peppers, shallot, sugar, the juice of 1/2 lemon and the red wine vinegar in a food processor. Stream in the remaining 1/4 cup EVOO and form a dressing. Stop the processor and season with salt and pepper, to taste. Combine the greens in a salad bowl and dress them. Adjust salt and pepper, to your taste.
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Lou, I have a similar recipe that I use for deviled crab, and I have also substituted canned tuna for the crab with good results as well. It is also baked and then broiled. I'll have to try the salmon recipe, although I really like Marilyn's fresh salmon cakes, and I had no problem with hers falling apart. I'll have to look at her recipe again. I have a feeling now that it was the type of bread I used, as rococogurl suggested. And the recipe does call for fresh bread crumbs as opposed to dried ones. The end result was still very good, even though it was difficult to get them to stick together. I'm considering adding a bit of potato starch to the insides to see if that will make them "stickier". Carol, I had saved your recipe before (it was one of only two that I had saved), but I neglected to look at it before I started. I'll try yours next time, as it looks really more like what I wanted, which is why I saved it in the first place. As for the recipe from the Anapolis native (I saved that one also) - what is regular mustard? My first thought is that it is dried, but it might mean prepared mustard. Crab meat is so cheap right now that I will be making more variations. The first batch of cakes I did not refrigerate, but the second batch had been refrigerated over night, and it had the same problem. I'm pretty sure it is the type of bread, which gave an excellent flavor, BTW. Thanks for all the help! Lars
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I am going to try this tonite for dinner....cross your fingers for me. I am not a very good cook, but am trying new things. DH is a great cook, but since I am not working, I am trying to ease the burden for him. I have made some homemade cole slaw to go with, and may cut up some tatoes and onions also to bake. Thanks for all your help, I have printed the recipe's and taped it to the inside pantry door with the rest of my new dinner fixes and helpful kitchen hints. Trin
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Here's the recipe I usually use, from a friend in Annapolis. It's pretty similar to some of the other recipes posted and is pretty light on the Old Bay. I'd like to try Marilyn's salmon cakes and just happen to have some fresh salmon right now, so maybe tomorrow will be the day. Delicious Crab Cakes 1 lb. crab meat (picked through) 1 teaspoon Worcestershire sauce 1 teaspoon mustard (regular) 1/2 teaspoon Old Bay 2 tablespoons mayonnaise 2 eggs (slightly beaten) 1 teaspoon parsley 2 pieces white bread - no crusts (I pulse it in the food processor, but a blender would probably work, too) Mix all this together - toss in crab meat last and donÂt overmix. Gently form into individual patties and refrigerate for 1/2 hour prior to frying. Fry in approximately 1/4 inch oil (I use half butter and half oil) about 4 minutes each side (or until nicely browned).
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monica_pa Grieves
10 years ago
When we have crab cakes for dinner, I have cremed cole slaw, sweet potato fries and steamed fresh asparagus.
jkayd_il5
10 years ago
I second it with the cole slaw. An apple salad sounds good to me too.

This post was edited by jkayd_il5 on Mon, Nov 17, 14 at 10:24
Georgysmom
10 years ago
Glenda's Alaskan slaw with dried cranberries in it.

This post was edited by georgysmom on Mon, Nov 17, 14 at 8:54
Georgysmom
10 years ago
If you would like to go more traditional without having lots of leftovers, you could always do a turkey breast with a rice stuffing. I did that one year and it was very good but for me the drawback was that you didn't have lots of leftoversÃ¢ÂÂ¦Ã¢ÂÂ¦.no turkey sandwiches either.
chisue
10 years ago
The green beans sound good -- a plain, whole vegetable and a good color and texture contrast. I'd prefer a simply dressed butter lettuce and tomato salad to another mix of textures like cole slaw. Let the crab cakes be your single rich seafood; no scallops. Pickles, carrot sticks, black olives?
angelaid
10 years ago
Cole slaw, corn on the cob and hush puppies. Yum!
Kathsgrdn
Original Author
10 years ago
Forgot to mention, Alex doesn't eat any kind of mayo or salad dressing or cheese, so can't do slaw.
Kathsgrdn
Original Author
10 years ago
Sheilajoyce, I thought about green bean almondine.
Kathsgrdn
Original Author
10 years ago
Lauren doesn't like turkey, which is why I decided to try something totally different...or just go out to eat. Then I thought of the crab cakes and it sounded so good.
blfenton
10 years ago
stir-fried zucchini and corn. The corn will become roasted and would be good with the crab cakes. If zucchini is not popular try the corn with some finely chopped red onion and some finely chopped red pepper and the corn.
Sue_va
10 years ago
Gotta have the hush puppies.

Sue
nicole__
10 years ago
A baked sweet potato....
ruthieg__tx
10 years ago
I love asparagus and mashed potatoes....gotta have... nothing to spicy or you take away the delicate flavor of the crab.
glenda_al
10 years ago
Kathleen, check this out. Emeril's recipe! Not the crab cakes but the sides.

Sounds great for an elegant Thanksgiving.

Here is a link that might be useful: Emeril's sides for crab cakes
Kathsgrdn
Original Author
10 years ago
Thanks for all the ideas.
bob_cville
10 years ago
Last week I made lobster cakes for dinner, and had steamed asparagus and "asian noodles" as side dishes.

Here's a link to the post with the asian noodle recipe

This post was edited by bob_cville on Mon, Nov 17, 14 at 20:02

What to serve with crab cakes?

Comments (18)

sheilajoyce_gw

rhizo_1 (North AL) zone 7

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What to serve with crab cakes?

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