Crab cakes are crispy and crunchy on the outside, creamy on the inside, filled with flaky fresh crab. This bright summer appetizer is topped with a sweet, slightly acidic kiwifruit salsa for the perfect balance.
I have to admit I’m a plain Jane kind of gal when it comes to most things. It is probably why I like wine so much – no mixing, no garnishes – just pour, sip, enjoy. Well there are many reasons why I like wine so much, but the ease factor is definitely up there.
Real talk for a moment…
If I say I made a salad with dinner, it is probably just lettuce. Okay, it for sure is just lettuce. Those lovely salad bowl photos with the colorful vegetables all nicely aligned you see other food bloggers post and write about it, well you will never see that on my dinner table or Instagram. Way too much fuss for me. But please please tell me I’m not the only one looking at those photos hoping that people don’t actually eat like that regularly?! Because looking at those photos I can not help but feel pangs of guilt comparing my dinner plate with others. I think there is a misconception that food bloggers eat plated, garnished to perfection meals every day. Perhaps some do, this one certainly does not.
While you will not find me making one of those fancy salad bowls anytime soon, I have been making a conscientious effort to mix up my veggie use and add more color to our dinner plates. Thankfully it is summer and with farmer’s markets in full swing it is the best time to break out of a veggie rut. Surprisingly I’m learning to love vegetables and fruits I would never have eaten before. Like beets, beets are amazing, I love beets.
With all this personal growth on my complicated relationship with veggies and fruit, I was thrilled when I recently got the opportunity to work with Zespri Kiwifruit. To my surprise and delight, Zespri shared with me their gold kiwifruit and they are delicious. Have you ever eaten a gold kiwifruit? AH-mazing! Gold kiwis are juicy, less fuzzy than green kiwis (which was a major plus for me) and sweeter. They taste like a cross between a mango and a strawberry. Feel free to leave me now and run out to your local grocery store – just come back, because this is one recipe you won’t want to miss out on!
Consider this girl officially converted to kiwis… gold kiwis that is. I had so much fun cooking with them and eating them! Gold kiwifruit is incredibly versatile. Since we first tried them, Zespri kiwifruit have been a constant on the grocery list. From pancakes, to cocktails and everything in between, gold kiwis will brighten and elevate any meal of the day.
I wanted to push myself with this opportunity and work with the kiwis in a savory dish. In my weird list of things I do not like – fruit in savory dishes tops the list. But if I could learn to love beets, anything is possible…Completely changing my thinking on fruit in savory dishes, I have discovered that crab and gold kiwis are a match made in foodie heaven.
These crab cakes are so delicious on their own. Crunchy and crispy on the outside, filled with the rich creamy crab mixture. Yum! The obvious or traditional pairing would be an aioli, but the salsa lightens up the dish and brings it alive. The gold kiwis are the star of the salsa that balances out the richness of the crab cakes wonderfully. The kiwi salsa makes this a bright, summer worthy appetizer that will leave your guests begging for more.
I titled this recipe crab cakes, but you may be thinking they look more like a croquette than a cake. The Lovely Husband and I made this recipe together and he felt the oblong shape was nicer. Compromise friends, compromise is the key to a happy marriage. Truthfully I just like when he joins me in the kitchen, so whatever he wants goes. Either shape would work, although I have to admit he was right and the croquette shape did look very nice on the plate.
- 2 tbsp butter
- ¼ white onion, finely diced
- 1 tsp garlic puree
- ¼ cup flour
- ½ cup fish stock
- ½ cup milk
- 1 tbsp lemon juice
- 2 cups crab meat
- 1 tbsp parsley, fresh, chopped
- salt and pepper
- 1 egg
- 1 cup panko
- sunflower oil
- 2 gold kiwifruit, diced
- 2 plum tomatoes, diced
- ¼ cup red onion, diced
- ½ lime, juiced
- In a sauce pot over medium heat, melt butter and add in white onion and garlic puree. Soften onion, cooking for 5 minutes.
- Whisk in flour to form a thick roux. Cook for 2 minutes. Reduce heat to medium low and whisk in milk and fish stock. Simmer and reduce to thicken, approximately 5 minutes.
- Remove pot from heat and stir in crab meat, lemon juice, parsley and salt and pepper to season. Allow mixture to cool.
- Once mixture is cooled, then shape into small balls. Place on parchment paper and allow to cool in fridge for at least 1 hour.
- While crab mixture cools, mix gold kiwifruit, tomato, red onion and tomato. Toss in lime juice and season with salt. Set aside.
- Remove crab mixture from the fridge once cooled, shape into cakes or croquettes, dredge in egg then in panko.
- Heat oil in dutch oven over medium heat, once hot, cook cakes in batches. Placing on paper towel once cooked.
- To serve arrange crab cakes on plate, top with salsa.
Not only are gold kiwis delicious, they are basically a super fruit. This has meant my pangs of guilt over lettuce salads have been quickly disappearing. Finding new fruits and veggies I’m loving are helping me feel okay over the fact that I like plain lettuce. And hey it could be worse! But back to the super fruit status…
Kiwifruit are a natural source of potassium, and for you mamas to be they are one of the few natural sources of folic acid. Kiwifruit also helps promote digestive and immune health, and an excellent source of vitamin C and fibre. If I had a choice between a bowl of bran or eating a kiwi – I’m picking the kiwi.
Hope you enjoy the crab cakes and kiwifruit salsa! Check back next week for a new kiwifruit cocktail recipe, which is the perfect pairing for the crab cakes.