Crabcakes and...

[Parker36]

So I want to make crab cakes as an appetizer type thing, what should I have as a main dish? Right now I might go with a mustard battered, deep-fried whitefish kinda thing, but am not yet sold on it.

 

[Arneba28]

If its your only appetizer I would not go with crabcakes. Appetizers should compliment the entree. You might want something cooling and light. Crab cakes tend to be heavy and filling. Maybe something like an amous bouche with cucumber and, light crackers and cheese. Dare I say sesame crusted beef carpacio, Ooh ooh maybe a mellon gezpacho.

 

[Loweface]

Sweet Chillie Dressing...

Though most people would claim that the hot chillie is not a good thing to match with the delicate crab flavour. These people would suggest a light green salad... But that's food that food eats...

 

[zoebisch01]

There are two schools of thought on this that I can think of, one is to match heavy with heavy and the other to match heavy with light. Given that it is summer, I'd vote for the latter. Along the frame of thinking of Arneba, possibly a mixed green salad with rare slices of Grilled Sirloin and a Balsamic Vinagrette and a Baguette on the side with some Extra Virgin Olive Oil for dipping.

 

[jmulligan]

...possibly a mixed green salad with rare slices of Grilled Sirloin and a Balsamic Vinagrette and a Baguette on the side with some Extra Virgin Olive Oil for dipping.

+1 A salad would be a great follow up to the heavier crab cakes. You should make the crab cakes as "minis" (maybe 1.5" across).

 

[monty73741]

is this sit down, passed or buffet. If it is a passed or buffet i would go with crab balls. but if it is sit down do a micro meal. Little crab cakes maybe with a light salad of micro greens. For main course you dint want to go back to fish. either do a chicken, beef, or pork. You never want to keep the same type of proteins. I personally would go with pork. take a tender loin rub it with Cinnamon sear all four sides then bake. take onion, squash, peppers. dice them to a fine dice then sauté them off with some Italian seasoning, mix with cous couse. to plate make a bed of cous couse with ring mold or pyramid mold slice tender loin on bias..place off center of cous couse finish with balsamic syrup. (basically balsamic vinegar boiled down till it turns into a syrup basically 3/4 liquid gone)

 

[Loweface]

Are you making these crab cakes with or without old bay?

 

[Parker36]

So I am definitely going to have some kind of light salad to go with the crab cakes, which will be miniature. Old Bay will be used if I can find it (I'm originally from the east coast, I know how Old Bay is a religion out there). Right now I'm thinking I like the idea of rare grilled sirloin, maybe with asparagus and rice or cous cous

 

[friscobrewer]

Try this:

Minature Crab Cakes w/ Micro Green Salad & Chipotle Honey Mustard Drizzle

Seared Rare Sirloin, Sliced Over Chilled Blanched Asparagus and a Cool Cous Cous Salad

I'm getting hungry!!

 

[barroomhero1234]

I like my crabcakes with foot ball, but that is just me.

 

[FireBrewer]

Old Bay will be used if I can find it (I'm originally from the east coast, I know how Old Bay is a religion out there).

Sounds like we need to ship you some Old Bay.