If you ask me what my favorite season is don’t be surprised when I say “Crabbing”. My summers were spent catching, cooking and eating crab at my grandparent’s house on the banks of Holmes Harbor, not to brag but I can meat out a Dungeness crab in three minutes flat with nothing more than my hands. Which is a talent that I had to learn because with a big extended family all fighting for one of the three crab crackers if I waited, I’d starve. We’d catch so much crab that we didn’t know what to do with it all, so I’d start experimenting in the kitchen. Once I started culinary school those experiments only escalated because I was learning and playing with flavors, I didn’t grow up with my mom cooking. Like tarragon, the slightly bitter slightly sweet anise flavor in a bearnaise is fantastic, now put that on crab it is bliss.
Tarragon is the perfect herb for seafood and one of the main ingredients in Annie’s Green Goddess dressing. I have no shame admitting I was a little late to the green goddess dressing, we’ve always been a ranch family. I really started appreciating the magic that is green goddess dressing at a local lobster roll place where I fell in love with their lobster salad, so when feedfeed reached out* to see if I had ideas on how to use Annie’s dressings I immediately thought about that salad. But how basic is it so make a salad for a salad dressing? I still loved the idea of the flavors of that salad and thought back to my days making anything and everything I could with crab. There was this time Colby and I made crab cake benedict with bearnaise, so I thought why not put all the flavors of said salad into a crab cake?
I headed over to the newly opened Natural Grocers not only because it’s brand new and shiny but it really is one of my favorite stores here in Spokane. The fact that I can get sustainably certified seafood at a reasonable price is one of the many reasons I go there. I grabbed a couple of crabs, a bottle of Annie’s Green Goddess, and everything else I needed. The tangy vinegar and garlic really added something special to my go-to crab cake recipe, and because I just couldn’t get my mind off of that salad I also grabbed some microgreens and I was lucky enough to get some pea shoots and red cabbage, some brown sugar bacon and blue cheese. Blue Cheese with crab? Hear me out the microgreens, the bacon, and crab are all sweet so the addition of the funky creamy tang of blue cheese really balances everything. These crab cakes really can be anything you want them to be, they’re great as an appetizer with some Annie’s Green Goddess for dipping, side dish for a surf and turf dinner, or in a crab cake benedict, however you do it don’t forget the Annie’s.
- 1/4 cup Mayonnaise
- 1/4 cup Annie's Green Goddess Dressing
- 1 Egg, beaten
- 1 teaspoon Worcestershire
- 1 teaspoon Old Bay Seasoning
- 1 teaspoon Dried Mustard
- 1/2 cup Red Bell Pepper
- 3 Green Onions, sliced thin
- 1 pound Crab Meat
- 1/3 cup Buttery Crackers
- Flour for dusting
- Oil for frying
- 3 slices Bacon, sliced thin
- 2 teaspoons Brown Sugar
- 2 tablespoons Annie's Green Goddess Dressing
- 1/2 cup Microgreens, like pea shoots
- Blue Cheese Crumbs to taste
- In a large bowl mix together the mayonnaise, green goddess dressing, beaten egg, Worcestershire, Old Bay seasoning, dried mustard, bell pepper, and green onions.
- Fold in the crab meat then crackers trying not to break up the crab too much.
- I use a 2oz scoop to portion the cakes with, then with flour flattening the cake into a patty and dusting the outside of the cake with flour.
- In a large frying pan (or griddle) add enough oil to cover the bottom of the pan once the oil is hot lay the patty in the oil and fry until golden brown (about 3 minutes) flip then fry the other side until golden brown.
- In a small pot add bacon, enough water to cover the bacon and brown sugar. Bring to a boil on medium-high heat and simmer until all the water has completely evaporated. Then brown the bacon until crisp. Remove from pot and cool.
- Toss microgreens with Annie's Green Goddess dressing.
- Garnish with cool bacon and blue cheese, serve with crab cakes, and more dressing for dipping.