Crab Cakes with Tomatoes
The crab meat from the Crab Cakes scores with plenty of zinc. This trace element is important for beautiful skin and strong nails. In addition, the crab cakes add a lot of protein to the somewhat different meatball. Good for athletes who need protein for their muscles.
Crab cakes come from the USA. Crab cakes are particularly well known in Maryland, where they are served either on a platter, sandwich or burger. Try the crab cakes on a burger bun with lettuce, tomatoes and tarragon butter.
Chop crab meat very finely and combine with herbs in a bowl. Rinse and finely chop scallion. Peel and finely chop garlic. Rinse and halve chile pepper, remove seeds and ribs and chop finely.
Add scalllion, garlic and chile pepper to crabmeat and mix well. Add cream and egg to the mixture and mix well. Add enough breadcrumbs to make a malleable mixture and season with salt and pepper. Shape into about 1 1/2 ounce patties. Heat oil in a pan and cook patties, few at a time, for about 2 minutes per side or until golden brown on both sides.
Blanch tomatoes in hot water for a few seconds, rinse in cold water and peel. Halve and remove seeds, cut into small cubes. Mix with lemon juice and season with salt and pepper.
Cut tarragon leaves finely. Heat butter in a pan and add tarragon to the pan. Arrange crab cakes on plates, drizzle with tarragon butter and serve with tomatoes.