Lavender Crab Cakes

Lavender Crab Cakes

I’m experiencing the lure of lavender

 with The Novel Bakers this week.

I’ve been picnicking and loading my wheelbarrow with salt,

 sipping on Lavender Margaritas!

The recipe for these wonderful crab cakes are

 from Sharon Shipley’s The Lavender Cookbook.

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The lavender flavor in these crab cakes is subtle~ 2 teaspoons ground dried culinary French lavender per pound of crabmeat. My husband, who was skeptical of the addition of lavender to the crab cakes, loved them!

I made half a recipe using half a pound of crabmeat to make appetizer size crab cakes. Half a pound of crab gave me 7 mini cakes (one not pictured, for the cook :) measured out in 1 1/2 ounce ice cream scoop. They’re then rolled in a Panko bread crumb coating, that I added some grated Parmesan to, as in Parmesan-Crusted Crab Cake Bites.

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They’re served with Honey Lavender Sauce. I was more skeptical of the sauce than the crab cakes themselves, but the naturally sweet fresh crabmeat has a touch of ocean saltiness that is enhanced by the sweet honey and subtle flavor of lavender!

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Lavender Crab Cakes,

recipe from The Lavender Cookbook

I made half a recipe for 1 1/2 ounce size mini crab cakes, giving me 7 appetizer servings. You could end up with anywhere from 4 to 14, depending on the size of your crab cakes with this recipe.

Ingredients

1/4 cup minced celery

1/4 cup green onion (I used shallot)

1/4 cup mayonaise

1 large egg

1 tablespoon dry mustard (I used Dijon mustard)

2 teaspoons dried French lavender buds, finely ground in a spice grinder

1/4 teaspoon sea salt

pinch of cayenne pepper

1 pound fresh crabmeat

2 3/4 cups panko bread crumbs

grated Parmesan (my addition)

Creamy Honey Lavender Sauce (recipe follows)

2 tablespoons unsalted butter

2 tablespoons extra-virgin olive oil

lemon wedges (garnish)

chopped fresh Italian parsley (garnish)

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In a medium bowl, mix the celery, green onion (shallot for me), mayonnaise, egg, mustard, lavender, salt, and cayenne. Pick through the crabmeat to remove any pieces of shell or cartilage. Stir the crab into the bowl. Mix in enough panko (about 1 cup) to form a mixture that barely holds together. (I ended up adding a little more mayo to hold it together. ) Place the remaining panko into a shallow bowl.

Shape the crab mixture into patties for dinner size or appetizer portions. (I used a 1 1/2 ounce ice cream scoop to measure out appetizer portions.) Press into the panko mixture to coat on all sides. (I added about 1/8 of a cup of grated Parmesan into the remaining panko.) Place on a plate, cover with plastic wrap, and refrigerate at least 1 hour.

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Prepare the honey sauce, cover and refrigerate until needed.

Combine 1 tablespoon of the butter and 1 tablespoon of the oil in  a large skillet and place over medium-high heat until the butter melts. Add 4 crab cakes at a time, (so as not to over crowd pan) reduce the heat to medium, and cook for 4 minutes per side, or until browned. Wipe the skillet clean with paper towels. Repeat using the remaining butter, oil, and crab cakes. Transfer to a plate and garnish with lemon wedges, parsley and Honey Lavender Sauce.

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Creamy Honey Lavender Sauce

1 cup mayonnaise

1/4 sour cream

1/4 cup honey

2 tablespoons cilantro leaves, chopped

1 tablespoon fresh lemon juice

1 tablespoon Dijon mustard

1 teaspoon dried culinary French lavender buds, finely ground in spice grinder

sea salt and freshly ground black pepper

In a small bowl, whisk together the mayonnaise, sour cream, honey, cilantro, lemon juice, mustard, and lavender. Season with salt & pepper.

You can find a printable recipe here.

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 I found culinary French lavender from Amazon here. I have plenty to use for a long while since you generally need 1 teaspoon to 2 tablespoons per recipe. . .

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 I’m sweetening the ‘crab pot’ and sharing my surplus of lavender~  adding jars of dried culinary French lavender and fragrant bags of French lavender buds (not culinary) to include in my Blue Crab Bay Giveaway!

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10 winners will win 10 assortments of Blue Crab Bay products, along with a bag or jar of French lavender!

The winners will be chosen July 28th.

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To enter this giveaway,

leave a comment on my post HERE.

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I’m joining The Novel Bakers

for Lavender Week, July 22nd – July 28th!

 a quiet life

Rattlebridge Farm 

 Once Upon a Plate

with pam

Visit Jain, Michael Lee and Mari

for more delicious and fragrant fun!

Also sharing at:

 Metamorphosis MondayThe Scoop,

Inspire Me TuesdayWow Us Wednesdays,

 Tablescape ThursdayFoodie Friday

Follow Me on Pinterest

  23 comments for “Lavender Crab Cakes

  1. Rebecca
    July 24, 2013 at 6:28 am

    Mmm…lavender crab cakes and lavender margaritas!! Can’t wait!

  2. Cheryl
    July 24, 2013 at 6:40 am

    Wow!…lavender and crab cakes two of my favorites! Every lavender day is getting better and better. This is a great week! Oh, and I just love that cup and saucer! :)

  3. July 24, 2013 at 6:44 am

    These look too pretty to eat!!

  4. Jean
    July 24, 2013 at 6:53 am

    Crab cakes are not part of the Wisconsin life style, more like brats and beer. They look delicious.

  5. July 24, 2013 at 7:07 am

    Oh my!😱do these little crab cakes look good! Sure to unleash the crabby feeling after all this rain! Will try them on my family this weekend.

  6. paula
    July 24, 2013 at 8:38 am

    ~Mary~
    The crab cakes with the sauce look so darn good !! I bet on those cute plates makes them taste even better !! I will be getting the cookbook!!
    Paula
    In

  7. July 24, 2013 at 9:10 am

    Honey Lavender sauce on everything please! Sounds decadent! The mini crab cakes are such a great party and nibble size, and totally irresistible on the bed of lavender. The star fish cup and saucer is over the top cute, what a clever way to serve the sauce!
    Jenna

  8. July 24, 2013 at 9:17 am

    Who wouldn’t want to try anything you’ve made, Mary? You make all foods irresistibly beautiful!!

  9. p
    July 24, 2013 at 10:05 am

    Crab cakes – at this time of year they are my favourite appetiser. Yours look delicious and I am sure I’d love the hint of lavender.

  10. July 24, 2013 at 10:32 am

    You are SO peaking my interest and curiosity about using culinary lavendar! Your sweet hubby is a lucky man to have you making all these amazing things. So glad he liked the crab cakes. Crab cakes are a BIG favorite of ours. The suace sounds wonderful too. XO, Pinky

  11. Sherri Coates
    July 24, 2013 at 12:01 pm

    Mary, Another inspiring and mouthwatering post! You make everything more beautiful! Thank you for sharing!

  12. July 24, 2013 at 12:19 pm

    oh so beautiful… i so want to make these, seeing double vision is driving me wild! and that sauce, i could just spoon it done all by itself… your pics are wonderful, of course you know i adore the teacup ala sea.

    how extra sweet of you to add lavender to your crab giveaway, your generosity is amazing, blogsville was very lucky the day you decided to go public with all your talents, kindness and giving spirit, i only hope its been paid back to you ten times over for all you have shared worldwide~

  13. July 24, 2013 at 12:40 pm

    I agree with “a quiet life”. I look forward every day to opening my e-mail and find a post from you. We out here in blogsville are so lucky to have you and your talents, kindness and giving spirit. Your photography and attention to detail never fail to amaze me. Thank you again and again for your ideas, your beautiful photography and wonderful posts.

  14. July 24, 2013 at 1:11 pm

    Mary, you’ve really brought the book to life with your beautiful photos and your talent with styling. I am craving your crab cakes now ~ they look delicious and with such a beautiful presentation, it just makes them all that more appetizing. So attractive!
    How sweet of you to offer gifts of lavender buds with your fabulous Blue Crab Bay giveaway ~ those are 10 lucky people!

  15. July 24, 2013 at 1:49 pm

    Mary, this post is sheer beauty. I audibly sight
    Ed when I saw your images! On your recommendation, I’d love to serve these crab cakes for my next gathering. I’m crossing my fingers and hoping to win your giveaway…even better now with the lavendar.

  16. July 24, 2013 at 2:33 pm

    My favorite crab cake recipe – and I have tried many of them! – is the one by Pat Conroy. ,,,,but I think I now need to try this one!

    Exquisite photos of beautiful crab cakes, Mary!

  17. July 24, 2013 at 3:20 pm

    I know I say this every time I see crab cakes, but it’s been 100 years since I’ve had one-really gotta correct that! Your pics are beautiful Mary and it’s so nice of you to add the lavender goodies to your give-away:@)

  18. July 24, 2013 at 5:32 pm

    LAVENDER crab cakes? Really??? Wow! That sounds good! They look beautiful!!! I wonder if my husband would freak out if I did that to his crab cakes. He’s kinds weird about his food sometimes. It just looks so pretty, though!!!!!!!!

  19. Rattlebridge Farm
    July 24, 2013 at 6:05 pm

    Oh, how beautiful, Mary! Bite-sized cakes are a brilliant idea. I just showed your photos to Bandwidth, and he is craving crab. I love seeing your artistry at work here–your pictures make my world a happier, better place. Don’t you wish lavender week could be just a bit longer (provided the weather would cooperate)? xx

  20. July 24, 2013 at 7:08 pm

    Lavender and crab. Such an interesting combination. They look look lovely and I think the lavender would tingle the taste buds.

    – The Tablescaper

  21. July 25, 2013 at 8:05 am

    I was about to mention that I really wanted to try this if I could find culinary lavender, and BAM. You gave a source. Thank you! These look wonderful.

  22. July 25, 2013 at 5:28 pm

    Your kitchen must smell wonderful these days with all of the lavender recipes you are making!…I think I will buy a lavender candle and pretend!!!
    The crab cakes look amazing!!!

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