Crab Stacks
Crab Stacks is a gluten free, dairy free, and pescatarian main course. This recipe serves 3 and
Crab Cakes with Saffron Vinaigrette
Ingredients
- 1 pound jumbo lump blue crab meat
- 1 large egg, beaten
- 1 large egg yolk, beaten
- 1 1/2 teaspoons minced garlic
- 1 1/2 tablespoons chopped onion
- 1 1/2 tablespoons chopped red bell pepper
- 1 1/2 tablespoons chopped green bell pepper
- 3/4 teaspoon coarse salt
- 1 1/2 teaspoons fresh thyme, picked
- 2 pinches finely chopped fresh rosemary
- 1/2 cup dried sourdough bread crumbs
- Tabasco, to taste
- 6 tablespoons extra virgin olive oil
- Saffron Vinaigrette
- Chives, cut into 2-inch lengths, for garnish
- 1/4 cup tomato, peeled, seeded, and diced, for garnish
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