Crab Cakes And Orzo


This is a special dinner for two and takes a bit of time to do.
But it’s worth it.

Tasting Notes
The crab cakes are rich and creamy, lemon juice, and remoulade, a bit spicy, pairs well with them.
The Orzo is savoury, aided by the parsley pesto with cheese and lots of garlic.
The raw asparagus salad is nice and crunchy – a bit tart, but perfect with the rich Orzo and crab cakes.

Crab Cakes
What You Need
1/2 pound of fresh crab meat.
1/3 cup mayonnaise.
1 large egg, beaten.
2 tablespoons Dijon mustard.
2 tablespoons Worcestershire sauce.
Kosher salt.
Freshly ground black pepper.
3 tablespoons of vegetable oil.
3/4 cup Panko bread crumbs (Panko is a Japanese bread crumb mixture you can buy at most grocery stores) or you make your own bread crumb mixture by taking crusty old dry bread or crackers of any kind and grinding them into a fine mixture.
In a small bowl, whisk together the mayonnaise, the egg, Dijon mustard, Worcestershire sauce, and add salt and pepper to taste.
In another small bowl mix the crabmeat and panko.
Thoroughly mix the two mixtures together. 0nce done form into 4 patties.
In a large frying pan, over medium-high heat, add the 3 tablespoons of oil. When the oil is shimmering add the crab cakes.
Fry for about 3 minutes per side. When the crab cakes are golden brown and crispy they are done.

Aioli For The Crab Cakes
What You Need
1/3 cup mayonnaise.
1 celery stalk.
1 stalk of chives.
1 small garlic clove.
1 teaspoon of paprika.
3 tablespoons Dijon mustard.
2 tablespoons of Ketchup.
Dice the celery stalk into tiny pieces, making sure to only use the soft and white parts.
Chop your chive into small pieces.
Peel your garlic clove and then chop into small pieces.
In a small bowl mix your mayonnaise, mustard, ketchup, into a smooth paste.
Then add the paprika, celery, chives, garlic, and mix everything.

What You Need
1 cup Orzo.
2 cups frozen peas.

In a large pot of boiling water cook your Orzo for about 8 to 9 minutes.
When done drain, but save 1 1/2 cups of the pasta water.
Now return the Orzo to the pot it was cooked in.
Add your peas, your reserved pasta water.
Mix and cook on low for about 4 minutes.

Parsley Pesto For The Orzo
What You Need
3/4 cup Parmesan cheese.
3 garlic cloves, finely minced.
3 cups parsley.
3/4 cup extra-virgin olive oil.
1 tablespoon Kosher salt
In a blender, add half of your parsley and half of your oil.
Blend until the mixture is smooth, then gradually add the rest of the ingredients and keep blending.
If the mixture is not smooth enough add a bit of hot water.
Taste and add more salt if needed.
Once done add the pesto to Orzo and mix well.

Asparagus Salad
What You Need
8 asparagus stems.
1 tablespoon lemon juice.
Salt and pepper.
A few thin slices of Parmesan cheese.
Cut the tough ends off the asparagus and discard.
Take the rest of the asparagus and cut into thin slices at at an angle.
Pour the lemon juice over the asparagus, add salt and pepper to taste.
Add the slices of Parmesan cheese.
Let the salad marinate for 20 minutes.

Now you are ready to plate everything.
Easy and delish.