Crab Cakes with Pink Peppercorns and Beet Tartar Sauce

This elegant dish combines the delicate sweetness of crab cakes with the vibrant, earthy flavor of a beet tartar sauce.

Pink peppercorns add a subtle, aromatic spice to both the crab cakes and the sauce, making this the perfect dish for a romantic Valentine’s Day dinner.

The bright pink beet sauce not only adds a stunning pop of color but also offers a creamy, tangy complement to the crispy, golden crab cakes.

When sourcing the crab, look for an MSC-certified option, and serve with a crisp glass of Chardonnay or champagne to celebrate this special day!

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Cook Time: 35 minutes

Serves: 4

Ingredients:

For the Crab Cakes:

• 1 lb lump crab meat (fresh or well-drained if canned)

• 1/4 cup breadcrumbs (preferably panko for crunch)

• 2 tbsp mayonnaise

• 1 tbsp Dijon mustard

• 1 large egg

• 1 tbsp fresh parsley, finely chopped

• 1 tbsp green onion, finely chopped

• 1 tsp lemon zest

• 1/2 tsp pink peppercorns, cracked (use a mortar and pestle or a spice grinder)

• 1/2 tsp Old Bay seasoning (optional, for extra flavor)

• Salt and pepper to taste

• 2 tbsp butter (for frying)

• 2 tbsp olive oil (for frying)

For the Beet Tartar Sauce:

• 1/2 cup cooked beets (roasted or boiled), peeled and diced

• 1/4 cup mayonnaise

• 1 tbsp Dijon mustard

• 1 tbsp fresh lemon juice

• 1 tsp capers, chopped

• 1/2 tsp pink peppercorns, cracked

• Salt and pepper to taste

• 1 tbsp fresh dill or parsley, finely chopped (optional for garnish)

Method:

For the Crab Cakes:

1. Prep the Crab Meat: Gently pick through the crab meat to remove any shells or cartilage. Place it in a large mixing bowl.

2. Combine Ingredients: To the crab meat, add the breadcrumbs, mayonnaise, Dijon mustard, egg, parsley, green onion, lemon zest, pink peppercorns, Old Bay seasoning (if using), salt, and pepper. Gently mix everything together using your hands or a spoon, being careful not to break up the crab meat too much.

3. Form the Crab Cakes: Shape the crab mixture into 8 evenly sized patties (about 1/2 inch thick). Chill the Cakes for 15-20 minutes to help them firm up.

4. Cook the Crab Cakes: In a large skillet, heat the butter and olive oil over medium heat. Once hot, carefully add the crab cakes to the pan. Cook for about 3-4 minutes per side, or until golden brown and crispy. Work in batches if needed to avoid overcrowding the pan.

5. Drain: Once cooked, place the crab cakes on a plate lined with paper towels to drain excess oil.

For the Beet Tartar Sauce:

1. Prepare the Beets: If you haven't already, cook your beets (either by roasting or boiling), then peel and dice them into small pieces.

2. Blend the Sauce: In a food processor or blender, combine the cooked beets, mayonnaise, Dijon mustard, lemon juice, capers, and cracked pink peppercorns. Blend until smooth. If you prefer a chunkier texture, pulse a few times to leave some beet pieces intact.

3. Season: Taste the sauce and adjust with salt, pepper, or more lemon juice if needed. For extra freshness, stir in some finely chopped dill or parsley.

To Serve:

1. Plate the crab cakes on a large dish or individual plates.

2. Spoon the beet tartar sauce over the crab cakes or serve it on the side as a dipping sauce.

3. Garnish with additional fresh herbs, a squeeze of lemon, and perhaps a few whole pink peppercorns for an extra pop of color.

Tips:

• A crisp, lightly oaked Chardonnay or a dry sparkling wine (like Champagne) would pair wonderfully with this dish.