Hub Cooking Club: Green Crab Cakes

The Hub Today’s Anna Rossi learns how to whip up delicious crab crakes with green crabs to help fill your belly and protect local waters with Green Crab R&D Project’s Mary Parks. Green Crab Cakes Ingredients:  Crab Cakes – 2/3 cup baked, skinned sweet potato  – 1/3 cup fresh Mazanetta  – 1 shallot, minced  – 2 cloves of garlic, minced  – 3 sprigs of parsley  – 1/4 tsp of caraway seed  – 1 tsp lemon zest  – 1 egg (avoid large)  – 1/2 cup unseasoned breadcrumbs  – 1 tsp salt  – ~3 Tbsp olive oil  Dill Cream  – 8oz sour cream  – 2 Tbsp lemon juice  – 2 Tbsp fresh chopped dill  – 1 pinch sea salt  Instructions: 1. Preheat oven to 425° and prick sweet potatoes with a fork to release steam. Bake 1-3 sweet potatoes at for 45 minutes and let cool. Scrape baked potato into a bowl and mash. 2. Simmer shallot and garlic on low heat until translucent, add Mazanetta and a splash of white wine. Remove from heat when teh wine has reduced. 3.Whisk an egg for 1 minute then slowly add Mazanetta, sweet potato, herbs, spices, lemon zest and breadcrumbs. 4. Combine mixture with hands to evenly blend.  5. The cake’s texture should resemble a very soft cookie dough. If needed, continue to slowly add breadcrumbs until you are able to form a loose 1 inch ball with the mixture.  6. Distribute 1 inch balls along a parchment lined baking sheet and gently press to form 2 inch diameter patties.  7. Gently coat cakes in layer of eggs another layer of breadcrumbs and chill in the fridge for 20 minutes.  8. Heat skillet with ~1cm of oil on medium high heat.  9. Cook cakes in small batches of no more than 3 cakes, turning every 3-4 minutes until each side if brown.  10. While the cakes cool on a wrack, prepare the dill cream by mixing the sour cream, fresh lemon juice and a pinch of sea salt.