Green, Lean, and Mouthwatering

Though we are admittedly traditionalists at heart, this year, we decided to take a detour from the usual St. Patrick’s Day fare. (Corned beef and cabbage, we still adore you!) We had the delightful opportunity to team up with esteemed Chef Diane Henderiks, who cooked up her own spin on “green” food: Pistachio Pesto Crab Cakes with Avocado Cream. Your mouth watering yet?

“I wanted to go beyond the expected corned beef and cabbage and create a ‘green’ dish that is not only healthy, but also brightens up the meal,” said Henderiks. “To celebrate the theme color of the holiday, I featured vibrant green ingredients, including basil, pistachio, parsley, celery, avocado, and chives, in this mouth-watering crab cake recipe.”

This unconventional and DELICIOUS meal pairs excellently with our Selected Vineyards Sauvignon Blanc or Concannon Conservancy Chardonnay.

For this and more of our own family recipes, see our new “Share Your Family Recipe” app on Facebook. Click on “St. Patrick’s Day Feast” and get in the spirit. Slainte!

Diane Henderiks’ Pistachio Pesto Crab Cakes with Avocado “Cream”

For the Pistachio Pesto:
3 cups loosely packed fresh basil leaves
2 tablespoons shelled pistachio nuts
1 clove garlic; crushed
1 tablespoon freshly grated parmesan cheese
1 tablespoon olive oil

For the Crab Cakes:
8 ounces jumbo lump crabmeat, picked over
1 teaspoon freshly squeezed lemon juice
1 tablespoon finely chopped fresh parsley
1 tablespoon finely chopped celery leaves
1/2 teaspoon dried mustard
1/4 teaspoon paprika
1 tablespoon plain nonfat Greek yogurt
1 egg white; beaten

For the Avocado “Cream”:
1 whole ripe avocado, cut into chunks
2 tablespoons plain nonfat Greek yogurt
1 teaspoon freshly squeezed lemon juice
1 tablespoon chopped fresh chives
1 teaspoon paprika
pinch of kosher salt
1 tablespoon whole wheat flour
1 tablespoon olive oil

1. Make the Pesto: combine first 4 ingredients in food processor and process to paste-like consistency.
2. Scrape down the sides and with blade running, drizzle in olive oil.
3. Remove from food processor, stir and set aside.
4. Make the Crab Cakes: in mixing bowl, gently combine first 6 ingredients (crabmeat through paprika).
5. Whisk yogurt and egg white together and gently combine with crabmeat mixture.
6. Shape into 4 cakes (about 3 inches in diameter and about 1/4 inch thick)
7. Place on paper towel lined plate, cover and refrigerate for 1 hour.
8. Make the Avocado Cream: Place all ingredients in food processor and process until smooth.
9. Cook the Crab Cakes: Preheat oven to 400 degrees.
10. Remove crab cakes from paper towel lined plate and gently spread 1 tablespoon of pesto on top of each crab cake.
11. Dust both sides of cakes with flour.
12. Heat olive oil in cast iron pan over high heat. Gently place crab cakes, pesto side down, into pan.
13. Sear for 1 minute, flip gently and remove pan from heat.
14. Place pan in oven and bake for 5-10 minutes or until heated through and browned.
15. Serve with avocado cream.
16. Enjoy!

Serves 2: main course
Serves 4: appetizer

Diane Henderiks, R.D. is a personal chef, Registered Dietitian, cookbook author and is the go-to food and nutrition expert for national television, print, and online media. She  has raised the culinary bar for healthy cooking and is renowned for her expertise in creating wholesome cuisine that is both delicious and nutritious.
See www.dianehenderiks.com for more info on this amazing chef!

 

 

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