Crab cakes with Wasabi Guacamole
For the crab cakes:
1/4 cup butter
4 whole green onions, thinly sliced
1 celery stalk, finely chopped
1/4 cup all-purpose flour
1/2 cup milk
2 egg yolks
3 cans (120 grams each) crab meat, well drained
1/2 cup fine dry bread crumbs
1 tablespoon finely chopped parsley
1/2 teaspoon dried dill weed
1/3 cup all-purpose flour
2 tablespoons water
3/4 cup fine dry bread crumbs
1/4 - 1/3 cup vegetable oil
Melt butter in large saucepan over medium heat. Add onions and celery and saute, stirring frequently for about 2 minutes.
Sprinkle flour over vegetables and stir over low heat until completely combined, about 1 minute. Stir in milk and stir constantly until very thick and smooth, about 1 minute.
Remove pan from heat and beat in egg yolks, one at a time.
Stir in well-drained crab meat until evenly distributed.
Stir in breadcrumbs, parsley and dill. Refrigerate for about 30 minutes or until firm enough to shape into cakes.
Measure flour, egg whisked with water and bread crumbs each into separate shallow dishes.
Take about 1/3 cup crab mixture and form into a small cake, about 2 inches wide and 3/4 inch thick.
Repeat with remaining mixture.
Dip cakes in egg, followed by breadcrumbs, pressing breadcrumbs firmly into cakes.
Set cakes aside in waxed paper.
Heat 1/4 cup oil in a large wide frying pan over medium-high heat.
Place cakes in hot oil without overcrowding the pan.
Cook each cake for about 3 minutes per side. Remove with slotted spoon and drain on paper towels.
Add more oil to pan if necessary, then fry remaining cakes.
Serve hot with dollops of wasabi guacamole and mixed greens with maple-peppercorn vinaigrette with a side of crusty white bread.