Oven-Baked Crab Cakes Served On a Bed of Endive

Isabelle van den Berghe works as a professional chef with California Endive Farms. For special occasions, she believes endive makes the perfect bed for crab cakes. In her words, “Endive and Dungeness crab are a perfect marriage; the silky crispiness of endive complements the sweet taste of crab. A basic dressing of extra-virgin olive oil and fresh citrus juice lets the crab be center stage. Quality fresh ingredients shine when treated simply.” Isabelle supplied us with her recipe so you can enjoy this dish at home.
By / Photography By Debbie Cunningham | March 15, 2014

Instructions

Place cornflakes in a plastic bag and crush them with a rolling pin, being careful not to pulverize them but keeping small pieces. Spread this in baking dish.

In a bowl, mix mayonnaise, mustard, Old Bay seasoning, cayenne and yolk, then add the crab, salt and pepper to taste and mix thoroughly.

Form crab cakes (about ¼-cup amount) 2½ inches wide and ¾ inch thick. Coat them with cornflakes and place them on a baking sheet lined with parchment paper sprayed with nonstick cooking spray. Place a dollop of butter on top of each cake. Refrigerate for 2 hours.

Preheat oven to 400° and bake the cakes in the middle of the oven until crisp and heated through, about 15 minutes. Serve with remoulade sauce.

Place cornflakes in a plastic bag and crush them with a rolling pin, being careful not to pulverize them but keeping small pieces. Spread this in baking dish.

In a bowl, mix mayonnaise, mustard, Old Bay seasoning, cayenne and yolk, then add the crab, salt and pepper to taste and mix thoroughly.

Form crab cakes (about ¼-cup amount) 2½ inches wide and ¾ inch thick. Coat them with cornflakes and place them on a baking sheet lined with parchment paper sprayed with nonstick cooking spray. Place a dollop of butter on top of each cake. Refrigerate for 2 hours.

Preheat oven to 400° and bake the cakes in the middle of the oven until crisp and heated through, about 15 minutes. Serve with remoulade sauce.

*Related Recipe: Red and White Endive Salad

*Read the Story:: Endives: Farming in the Dark

 

Ingredients

  • 3 cups cornflakes
  • ¼ cup mayonnaise (the best you can find or make your own)
  • 1 tablespoon Dijon mustard
  • 1 teaspoon Old Bay seasoning
  • Dash of cayenne
  • 1 large egg yolk
  • 1 pound crab meat
  • ¼ cup unsalted butter
  • Red and White Endive Salad*
Subscribe
Build your own subscription bundle.
Pick 3 regions for $60