Pistachio Pesto Crab Cakes with Avocado Cream

Chef Diane Henderiks Offers a New Spin on St. Patrick’s Day Fare From Concannon Vineyard, Wines with a Deeply Rooted Irish Family Heritage.

There are many shades of green coming from Concannon Vineyard this St. Patrick’s Day. A “green” winery in its own right, Concannon is teaming up with nationally acclaimed Chef Diane Henderiks to offer unique, tasty dishes that celebrate the holiday and its theme color.

Chef Diane Henderiks, an expert at revamping traditional recipes, puts a new spin on St. Patrick’s Day fare by creating a “green” dish, Pistachio Pesto Crab Cakes with Avocado Cream, which is recommended with Concannon Selected Vineyards Sauvignon Blanc or Concannon Conservancy Chardonnay.

Pistachio Pesto Crab Cakes with Avocado “Cream”

Pistachio Pesto Ingredients:
3 cups loosely packed fresh basil leaves
2 tablespoons shelled pistachio nuts
1 clove garlic; crushed
1 tablespoon freshly grated parmesan cheese
1 tablespoon olive oil

Crab Cakes Ingredients:
8 ounces jumbo lump crabmeat, picked over
1 teaspoon freshly squeezed lemon juice
1 tablespoon finely chopped fresh parsley
1 tablespoon finely chopped celery leaves
1/2 teaspoon dried mustard
1/4 teaspoon paprika
1 tablespoon plain nonfat Greek yogurt
1 egg white; beaten

Avocado “Cream” Ingredients:
1 whole ripe avocado, cut into chunks
2 tablespoons plain nonfat Greek yogurt
1 teaspoon freshly squeezed lemon juice
1 tablespoon chopped fresh chives
1 teaspoon paprika
pinch of kosher salt
1 tablespoon whole wheat flour
1 tablespoon olive oil

Pesto Directions:
Combine first 4 ingredients in food processor and process to paste-like consistency. Scrape down the sides and with blade running, drizzle in olive oil. Remove from food processor, stir and set aside.

Crab Cakes Directions:
In mixing bowl, gently combine first 6 ingredients (crabmeat through paprika). Whisk yogurt and egg white together and gently combine with crabmeat mixture. Shape into 4 cakes (about 3 inches in diameter and about 1/4 inch thick) Place on paper towel lined plate, cover and refrigerate for 1 hour.

Cook the Crab Cakes: Preheat oven to 400 degrees.
Remove crab cakes from paper towel lined plate and gently spread 1 tablespoon of pesto on top of each crab cake. Dust both sides of cakes with flour. Heat olive oil in cast iron pan over high heat. Gently place crab cakes, pesto side down, into pan. Sear for 1 minute, flip gently and remove pan from heat. Place pan in oven and bake for 5-10 minutes or until heated through and browned.

Avocado Cream Directions:
Place all ingredients in food processor and process until smooth. Serve with avocado cream and enjoy!

Serves 2: main course
Serves 4: appetizer

“I wanted to go beyond the expected corned beef and cabbage and create a ‘green’ dish that is not only healthy, but also brightens up the meal,” said Henderiks. “To celebrate the theme color of the holiday, I featured vibrant green ingredients, including basil, pistachio, parsley, celery, avocado, and chives, in this mouth-watering crab cake recipe.”

Diane Henderiks, Chef, Concannon Vineyard