Okay, so I cheated a bit with this dish. I bought pre-made crab cakes. I know, I know. BUT my farmer’s market has a seafood stand that makes amazing crab cakes and I wanted something fast so… Anyways, to make up for it, I made homemade mayonnaise.
I have always been a bit intimidate by homemade mayonnaise. Perhaps it’s the propensity to separate or the need for all that whisking. Whatever the reason, this time I decided to tackle my fears. Homemade mayo requires patience and a whole lot of whisking. So much whisking that my elbow was sore for a good hour after. However, I am so glad I mastered mayo because it really, truly amazing and bears no relation to the stuff that comes out of a jar.
Crab Cakes with Fennel and Arugula Salad and Homemade Mayonnaise
Tomatoes (I used early girls)
1. Place ‘bed’ of arugula on each plate. Cut tomatoes and place around arugula.
2. Thinly slice fennel using a mandoline or a knife if you don’t have one. Place on top of arugula.
3. Mix some of the mayo with lemon juice to taste. This is the ‘dressing’. Drizzle over top of arugula.
4. Fry crab cakes in a small amount of olive oil until golden and heated through. Place on top of arugula and add a scoop of mayo to each crab cake.
*I used this recipe from the NY Times and made it with olive oil: http://www.nytimes.com/recipes/12459/Mayonnaise.html