Crab Cake Stack with Chimichurri and Cauliflower | DishGen Recipe
Tender crab cakes topped with zesty chimichurri sauce served with roasted cauliflower for a flavorful seafood dish.
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Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring spoon
- Measuring cup
- Skillet
- Spatula
- Stove
- Plate
Ingredients
- 1 lb lump crab meat
- 1/2 cup breadcrumbs
- 1/4 cup mayonnaise
- 1 egg
- 2 tbsp Dijon mustard
- 1/4 cup chopped parsley
- Salt
- pepper
- 1 head cauliflower, cut into florets
- 1/4 cup olive oil
- 1/4 cup chopped cilantro
- 2 cloves garlic, minced
- 2 tbsp red wine vinegar
- 1/2 tsp red pepper flakes
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