Herbes de Provence: Crab Cakes de Provence

A blend of herbs with imagination.

| February/March 1994

Makes 6 cakes

Most of the herbs that make up a typical herbes de Provence blend—thyme, fennel, oregano—are right at home with seafood. Lavender is the wild card; it leaves a tantalizing question mark on the palate.

• 2 tablespoons butter
• 1/4 cup finely chopped scallions
• 1/4 cup finely chopped fresh parsley
• 1/2 cup unseasoned dry bread crumbs
• 1 tablespoon dijon-style mustard
• 1 teaspoon worcestershire sauce
• 1 teaspoon herbes de Provence
• 1 garlic clove, minced
• 1/8 teaspoon white pepper
• 6 ounces fresh crab meat (or good-quality canned crab that has been drained and rinsed)
• 1 egg, beaten
• 2 egg whites, beaten until frothy

Melt the butter in a skillet and sauté the scallions and parsley over medium-high heat for 3 minutes, stirring often. Reduce heat to low and add the remaining ingredients except the crab and eggs. Cook 3 minutes longer, stirring gently to keep the mixture light. Remove from heat and let cool until lukewarm. Gently fold in the crab and beaten egg, then the beaten egg whites.

Lightly shape this mixture into six cakes. Heat a skillet or griddle over medium-high heat and melt the butter. Sauté the crab cakes for 5 minutes on each side. Serve hot with sauce.


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