Mediterranean Crab Cakes
w/ Heirloom Tomato Vinaigrette
by John Diamantopoulos
All Star Sandwich Bar
Makes 12-14 (2-3 oz each) crab cakes
Ingredients
Tzatziki Sauce
•
•
•
•
•
•
•
•
•
35.3 oz container Greek yogurt
5 English cucumbers
3 heads garlic
3 scallions, minced
1 tbsp mint, chopped
2 tbsp white wine vinegar
2 tbsp lemon juice
⅓ cup extra virgin olive oil
salt & pepper to taste
Avocado Relish
•
•
•
•
•
•
•
•
4 avocados, chopped
½ cup red onion, chopped
kernels of 1 ear of grilled sweet corn
1 bunch basil, chiffonade (cut into thin ribbons)
2 jalapenos, minced
¼ cup extra virgin olive oil
zest & juice of 2 lemons
salt & pepper
Heirloom Tomato Vinaigrette
•
•
•
•
•
•
•
•
•
2 cups mixed-color heirloom tomatoes (about 5-6), chopped
2 tbsp basil, chopped
2 tbsp chives, minced
1 tsp minced garlic
1 tbsp honey
1 tbsp Dijon mustard
¼ cup sherry vinegar
salt & pepper
1 cup extra virgin olive oil
1035 Cambridge Street | Suite 28A | Cambridge MA 02141 | 617.494.8899 | www.how2heroes.com
Crab Cakes
•
•
•
•
•
•
•
•
•
•
•
•
1 head of fennel, minced
1 red onion, minced
3 cloves garlic, minced
zest & juice of 2 lemons
¼ cup capers, chopped
3 tbsp Dijon mustard
¾ cup mayonnaise
¼ cup sour cream
2 lbs crab meat (pick through in case of shells)
1 cup + 2 tbsp panko breadcrumbs
pinch of salt
extra virgin olive oil for cooking
Dredging Mixture
•
•
2 cups panko breadcrumbs
1 cup mixed herbs (parsley, mint, basil), chopped
Special Equipment
•
food processor
How-to
Make Tzatziki
1.
2.
3.
4.
5.
6.
7.
Preheat oven to 350º
Cut one head of garlic in half and rub with olive oil, salt and pepper
Wrap in foil and bake 45 minutes until caramelized and tender. Set aside and let cool
Peel cucumbers and remove seeds with a spoon
Using a food processor with grating attachment or a box grater, grate all cucumbers
Strain cucumber moisture using a cheese cloth or towel
Place grated cucumber in a bowl and add everything except yogurt. Let sit for 5
minutes. (Basically, you are seasoning the cucumber to get the flavor started)
8. Squeeze roasted garlic cloves out of the cooled heads of garlic into a large bowl
9. Whisk in yogurt, liquids, seasonings and herbs, stir in grated cucumber and chill until
use
Make Avocado Relish
1. Chop avocado into cubes and toss with all other relish ingredients
2. Chill until use
1035 Cambridge Street | Suite 28A | Cambridge MA 02141 | 617.494.8899 | www.how2heroes.com
Make Tomato Vinaigrette
1. In a blender, add tomatoes, basil, chives, garlic, honey, Dijon mustard, sherry
vinegar, salt and pepper
2. Blend until the mixture reaches a thick, salsa-like texture
3. Slowly drizzle in extra virgin olive oil until and blend until ingredients are well mixed
4. Check seasonings and add more salt and pepper if necessary
Shape, Dredge & Cook Crab Cakes
1. Heat extra virgin olive oil in sauté pan over medium heat and sweat onions, fennel,
celery and garlic until soft and caramelized, about 15 minutes
2. When everything is tender, add capers and lemon zest. Deglaze with lemon juice
3. Shut off heat and set aside and let cool
4. When mixture is cooled, add to a medium-sized bowl and mix in the rest of
ingredients together except crab meat and breadcrumbs
5. Lastly, gently fold in the crab meat and breadcrumbs until it just comes together
6. Form cakes to desired size (2-3 oz), place on a sheet pan lined with parchment
paper and let chill in the refrigerator for at least 1 hour
7. Combine all dredge ingredients in small bowl
8. When cakes are properly chilled and firm enough to work with, brush each cake with
a little extra virgin olive oil
9. Dredge each cake in the in panko-herb mixture
10. Sauté each cake for 2-3 minutes per side, just until golden brown
11. Remove to a plate and top with Tzatziki Sauce and Avocado Relish and a drizzle
of Heirloom Tomato Vinaigrette
1035 Cambridge Street | Suite 28A | Cambridge MA 02141 | 617.494.8899 | www.how2heroes.com