Crab Cakes with Garlic Sauce, Dill and Fennel

Name: Crab Cakes with Garlic Sauce, Dill and Fennel (Kavourokeftedes)
Yield: Makes 6 servings
Cuisine: Greek
Ingredients: 1 cup all-purpose flour; ½ cup cornstarch; 4 large eggs; Salt and freshly ground black pepper; 2 cups toasted whole wheat bread crumbs or panko (Japanese bread crumbs); 1½ tablespoons chopped fennel fronds plus tender stalks, or fresh dill; 1 tablespoon salt; ½ teaspoon freshly ground black pepper; 1 tablespoon chopped fresh lovage or celery leaves; 1 tablespoon chopped fresh dill; 1 teaspoon Aleppo pepper or pinch crushed red pepper flakes; A few sprigs of fresh flat-leaf parsley; ¼ cup chopped fresh flat-leaf parsley; About ½ cup olive oil for frying; Bean Salad with Lemon-Caper Mayonnaise; ½ cup Garlic Sauce; 1 pound jumbo lump crab meat, picked over for shells and cartilage; 3 large egg yolks; pinch of salt; 3 tablespoons freshly squeezed lemon juice; 1 tablespoon Dijon mustard; ¼ cup capers, drained and chopped; freshly ground black pepper; 1½ cups olive oil

Kavourokeftedes

Preparation info

Makes
6
servings

Difficulty
Medium

Appears in

The Foods of the Greek Islands

By Aglaia Kremezi

Published 2000

About

INSPIRED by the salt cod fritters that are beloved all over the islands, Chef Jim Botsacos created these fresh crab cakes with a Greek accent. He serves them with a lemon-caper mayonnaise over a white bean salad.

Ingredients

Crab Cakes

1 pound jumbo lump crab meat, picked over for shells and cartilage
1 tablespoon chopped fresh lovage

Europe
Greece
Starter
Pescatarian
Mediterranean

Method

Make the Crab Cakes

In a medium bowl, combine the crab, lovage or celery leaves, 1 tablespoon dill, fennel or more dill, garlic sauce and salt and pepper to taste. Line a small baking sheet with parchment paper or waxed paper and scoop 6 equal-sized portions of