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  • Maine Crab Cakes with Watercress and Strawberry Salad

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    Maine Crab Cakes with Watercress and Strawberry Salad
    Servings: 8
    by Rick Barbata
    1 recipe
    >
    A popular salad from my restaurant called "RICKS" in Portland, Maine. I also made it with pears (instead of strawberries). (Recipe was published in Port City Magazine - September 2001) Enjoy!

    Ingredients

    • Crab Cakes:
    • 1 pound Maine crabmeat
    • 1 cup créme fraiche or reduced cream
    • 4 slices lightly toasted French bread
    • 1 egg, beaten
    • Zest and juice of 1 lemon
    • 3 tablespoons finely diced red bell pepper
    • 2 tablespoons snipped Italian parsley
    • 1 teaspoon finely chopped fresh mint
    • 1 teaspoon Old Bay seasoning
    • 1/8 teaspoon white pepper
    • Dash cayenne pepper
    • 1 teaspoon sea salt
    • Watercress Salad:
    • 3 bunches watercress, washed and trimmed
    • 1 cup Maine strawberries, washed, stemmed and sliced
    • Juice of 1 orange
    • 2 tablespoons extra virgin olive oil
    • Pinch salt
    • Freshly grated black pepper

    Directions

    1. Place crabmeat in bowl and pick through, removing any shell fragments. Add créme fraiche or cream and bread, torn into small pieces. Heat 1 teaspoon butter in skillet on medium-high heat until butter foams. Add diced peppers and sauté for 2 minutes then mix with crabmeat, along with parsley, mint, lemon juice and zest. To beaten egg, add Old Bay seasoning, white pepper, cayenne pepper and salt. Add to crab mixture and lightly combine, being careful not to overwork. Gently form mixture into loose patties. Heat skillet over medium-high heat, add 2 teaspoons butter, heat until butter foams, add crabcakes 4 at a time and cook on each side until golden brown.
    2. Watercress Salad: Toss watercress and strawberries with orange juice, olive oil and seasonings. Place on serving platter and arrange crabcakes around watercress salad. Top each cake with small dollop of créme fraiche and chopped chives.

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