TFM Recipes! For those who love cooking and good eating!

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Crab Cakes with Cucumber Salad

Servings: Makes 16 cakes

Ingredients:

CUCUMBER HERB SALAD

	2 cups cucumber, seeded and julienned
	2 teaspoons TFM fresh dill, finely chopped
	1 teaspoon TFM fresh tarragon, finely chopped
	1 teaspoon fresh Italian parsley, finely chopped
	2 tablespoons lemon juice
	3 tablespoons olive oil
	salt and pepper, to taste

CRAB CAKES

	1/4 cup mayonnaise
	2 tablespoons Dijon mustard
	1 teaspoon sugar
	1 teaspoon lemon juice
	1 teaspoon Worcestershire sauce
	2 teaspoons hot sauce
	1/4 red bell pepper, finely diced
	1/4 green bell pepper, finely diced
	1/4 yellow bell pepper , finely diced
	1 pound jumbo lump crab meat
	1 1/2 cups Panko breadcrumbs
	4 tablespoons olive oil, divided

Preparation:

In a medium serving bowl, mix cucumber, herbs, lemon juice and oil until cucumber is completely coated; season with salt and pepper to taste. Set aside until ready to serve.

Preheat oven to 375°. In a large mixing bowl, gently combine all crab cake ingredients except olive oil. Using a 1/8 cup, measure out 16 cakes. Heat 1 tablespoon olive oil a large non-stick sauté pan over medium heat. Sear 4 to 6 cakes until golden brown, about 3 to 4 minutes. Turn crab cakes over and sear for an additional 2 minutes. Place on a parchment lined baking sheet. Repeat with remaining oil and crab cakes. Bake in oven for about 6 to 8 minutes. and serve over Cucumber Herb Salad.

Source: 25th Anniversary Friends & Family Cookbook

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