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Crab Cakes accompaniment?

  • d

I have NO ideas at the moment!

I'm looking to make some sort of "side dish" (or even something on which to place the crab cakes) for tomorrow night.

Something starchy/grainy would be preferable, as I'm preparing a separate vegetable (I think). But I'm open to just about anything that will go with the crab cakes...

Thanks!

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  1. best way to serve is on top of mixed greens.. anything else will just take away from the cakes (my opinion) =)

    1. I usually make cole slaw and oven fries and they seem to go well.

      1. I serve them atop frisée. It's a gorgeous look, I think. I agree, though, that sides should be kept simple if the main is a crab cake. You want to stay light and not detract from the centerpiece.

        1. Epicurious has an amazing recipe for jalapeno-monterey jack grits that I think would pair nicely w/ crab cakes... http://www.epicurious.com/recipes/foo....

          If you wanted something lighter and with southwestern flavors, serve them with a black bean & corn salsa(w/ tomatoes, cilantro, red onion, a little jalapeno, lime juice, cumin & chili powder) and a spicy southwestern remoulade.

          5 Replies
          1. re: lynnlato

            Hmmm, so would the mixed greens or frisee be lightly tossed with anything? How about an olive oil/lemon/garlic vinaigrette? Or just the greens - naked?! Sorry for my naivete about this!

            Oh, and lynnlato, that grits recipe sounds amazing! If I can get back to the store tonight or tomorrow, I will definitely try that out, too!

            1. re: DKS1

              I think dressing the greens with vinaigrette would be ideal.

              1. re: DKS1

                Trust me on the grits... they'll knock your socks off. If you don't do them for this meal, you must try them some other time! Enjoy and good luck!

              2. re: lynnlato

                Thank you for the grits link..would be awesome with crab cakes!! I also like the black bean salsa, either one would compliment the flavor of crab. Great Idea!!

                1. re: lynnlato

                  I love your suggestion for jalapeno-monterey jack grits! Imagine my surprise when I saw it was your suggestion, when I was trying to think of something different to have with crabcakes. I love you. Aunt Joyce

                2. lemon rice is a nice side dish
                  I use basmati rice and bits of lemon peel into a pot of boiling lemon water.

                  1. For starch: How about an Israeli couscous salad? Nice variety of flavours (tomato, cucmber, sweet peppers, mint, etc etc), and complementary mouth feel.

                    1. Wow, timely...I had to check to make sure I didn't post this.

                      I'm making mini crab cakes for a potluck party on Sunday to which we advised to bring appetizer/finger foods. Someone is already doing green salad, so I wanted a different accompaniment. I was thinking maybe an apple/fennel slaw? Green papaya salad? I think I'll make the chili-lime aioli in the Martha Steward handbook...or maybe a mango vinaigrette?

                      I can't really think of any way to make crab cakes into finger food...but I don't think that's a deal breaker.

                      3 Replies
                      1. re: danna

                        You can just make them smaller - crab balls or "mini" crab cakes.
                        Example here: http://skipjack.net/le_shore/crab/rec...
                        (scroll down for Crab Balls)

                        1. re: danna

                          Yeah, as citizenjane suggested, just make 'em smaller w/ a little dollop of remoulade. I make mini ones w/ panko breadcrumbs... yum!

                          1. re: lynnlato

                            I did make them smaller, although I still wouldn't call it finger food. I used a fork.

                            I made slaw with apple and celery using the mandoline (not easy), added apple mint and dressed w/ apple cider/oliveoil/salt. Pretty good. I topped the baby cakes w/ 7 pepper jelley from Foster's Market. They were pretty good.

                        2. Oh my... I am making crab cakes for this weekend too! With a roasted red pepper sauce for dipping. And I'm also trying to come up with sides.

                          I was thinking sweet potato fries, but not really sure if that is a good flavor combo...

                          2 Replies
                          1. re: Mellicita

                            Mellicita, had to laugh when I saw your post. My DH, who never bothers to tell others about his food allergies, would probably have eaten your red pepper sauce and sweet potatoes and then I would be either in the ER with him or attending his funeral on Monday. He is deathly allergic to both, goes into anaphylatic shock! I always kid him that I could purposely kill him and get away with it! Anyway, sounds good to me.

                            1. re: Mellicita

                              i'm eating crab cakes now with a dollop of chipotle sauce from cook's illustrated that they suggest with their crab cakes. and i've placed the cake atop a bed of greens lightly dressed with a chili lime vinagrette. I have some roasted red peppers and black beans in the salad, too. it's very good.

                            2. Hi DSK1- here is a recipe for Crab Cakes, as well as for Roasted Yellow Pepper Coulis for the accompaniment:

                              Crab Cakes

                              Ingredients:

                              1 pound colossal crabmeat (see note)
                              2 tablespoons flour
                              1 egg
                              3 tablespoons creme fraiche (see note)
                              1 teaspoon chopped Italian (flat leaf) parsley
                              1 teaspoon mustard seeds
                              sea salt and freshly ground black pepper, to taste
                              1 tablespoon butter

                              Directions:

                              Preheat oven to 350 degrees. Gently, so as not to break up the pieces of crab, toss the crabmeat with the flour.

                              In a separate bowl, combine the egg, crème fraîche, parsley, mustard seeds and salt and pepper to taste. Fold this mixture gently into the crabmeat. Divide the mixture into metal ring molds (available at gourmet kitchen supply stores; four ring molds, each about 3 inches in diameter, should be about right). Alternatively, you may shape the mixture by hand into four cakes. With very little to bind them together, however, you must handle them carefully to keep them from falling apart.

                              Heat the butter in a saute pan (preferably ovenproof) over medium-high heat. When the foaming subsides, add the crab cakes and cook (in the ring molds) until golden brown on both sides, about 2 minutes per side. If pan is not ovenproof, transfer the cakes to a baking sheet. Finish cooking in the oven for 10 minutes. Serve immediately, with Yellow Pepper Coulis (recipe follows).

                              Makes 4 servings.

                              Yellow Pepper Coulis

                              Ingredients:
                              1 teaspoon butter
                              1 garlic clove, mashed to a paste
                              1 shallot, sliced very thin
                              2 yellow bell peppers, seeded and chopped
                              11/2 cups chicken stock
                              salt and pepper, to taste

                              Directions:
                              Heat the butter in a saute pan or small heavy-bottomed pot over medium-low heat. Add the garlic and shallot, and sweat until they are soft but not brown, about 3 minutes.
                              Add the peppers and stock, and raise heat to medium. Bring to a boil and cook until peppers are very soft, 10-15 minutes.
                              Strain through a fine mesh strainer and season to taste with salt and pepper. Return sauce to the pan and reduce until it coats the back of a spoon. Serve warm.

                              Makes 8 two-tablespoon servings.

                              1. If I remember correctly, crackers and mustard are the classics.