Curry Succotash Crab Cakes
1 lb. crabmeat
½ cup oil
1 tbsp. oil
5 shallots, minced
1 cup whipping cream
3 cups Italian bread crumbs
½ white wine
2 tsp garlic powder 4 scallions, chopped
¼ cup horseradish sauce 1 cup parsley
3-10 ounce boxes frozen succotash
1 red bell pepper, diced
4 tsp Curry powder
2 scallions, chopped
5 large basil leaves, finely chopped
2 Tbsp olive oil
1 medium yellow onion, chopped
1 clove garlic, chopped
2 big sprigs fresh basil
1/3 cup non-dairy milk (I used almond)
Salt and pepper to taste
For the Crab Cakes:
In the skillet heat 1 Tbsp. oil and cook shallots and scallions. Cook until tender. Add in wine, whipping cream and horseradish sauce. Let simmer for 5 minutes and let cool. In large bowl combine this mixture with crabmeat, eggs, bread crumbs and parsley. Make into either 8 hamburger like patties or 32 small balls.
Heat ½ oil until hot and sauté the crab cakes or balls in oil. Cook until all sides are golden brown. You might want to top with a tsp. of horseradish on each cake or in the center of the 8.
For the Succotash:
Thaw the frozen succotash and drain in a colander. Add defrosted succotash to a large salad bowl, reserving ½ cup on the side. Add red bell pepper, scallion and chopped basil to bowl, stir to combine.
In a medium pan, over medium heat, heat olive oil. Add garlic, Curry powder, onion and ½ cup succotash to pan. Add salt and pepper to taste. Saute until onion is softened, about 7-10 mins, remove from heat.
In a blender combine basil springs, almond milk and cooked succotash mixture. Pulse a few times until you have a thick, creamy dressing. Add dressing to salad and stir to coat.