What should I serve with crab cakes as a sidedish?

Question

The crab cakes are the maindish

Answer 1

French fries and coleslaw.

Answer 2

Often times you'll see french fries served on the side.

Personally, that is too much fried stuff on one plate for me (I know the crab cakes aren't deep fried, but they are heavy, especially for a seafood dish). And also, I happen to love green vegetables.

So, I would cook a leafy green for the side. Maybe a Kale, or collard green, or swiss chard. Even spinach.
In each, boil leaves for a couple minutes, then drain, chop, and saute with a little olive oil, garlic, lemon, hot pepper flakes.

You could even do the fries, or roasted potatoes (rosemary roasted red potatoes are good) on the side in addition to the greens

Answer 3

Southern Style Greens

Stewed greens are a Southern staple in many kitchens. They are easy to make, economical, delicious and freeze wonderfully. This is a very general recipe - everyone does it differently...but here's the basics of how I make my version. Feel free to experiment with seasonings and don't forget to freeze some to have later - it always makes more than you think. Oh, and do try it with a mixture of greens - buy one bunch of each kind available and mix them all together - yum!


10 servings 2¼ hours 45 min prep

4 bunches fresh greens (turnip, collard, mustard, kale or cabbage sprouts)
1-2 ham hock
2 medium turnips, peeled and diced
1 quart water (plus more as needed)
3 tablespoons vegetable seasoning (I use "Reunion Foods" Extra Spicy Vegetable Seasoning Mix)
nonstick cooking spray

Spray the bottom of your largest stock or soup pot with non-stick spray and brown the ham hocks for a few minutes over med-high heat.
Add the water to pot and scrape up any brown bits - but leave them in the pot for flavor.
Add the diced turnips.
Wash the greens to remove any dirt or sand and chop coarsely (removing large or tough stems.).
Add greens to your pot - you can do this as you chop them and turn heat to medium-low. Stir the greens occasionally and add more water as neccesary.
Season to taste with your greens seasoning mix. Appx. 1-3 tablespoons per pound of fresh greens.
Let simmer, covered, for at least one hour - the longer, the better. Greens should be completely wilted and any stems should be very tender.
Remove ham hocks from pot, let cool for a few minutes and then remove fat and bone.
Chop the meat into small bits and add back to the pot.
Adjust seasonings to taste.
Serve with hot pepper vinegar to splash over the top.
***if a ready-made greens seasoning is not available - try using salt, pepper, garlic powder, dehydrated onions, paprika, etc. - or your favorite seasoning blend.
***this can also be a vegetarian dish - just leave out the ham hocks - but you might want to add a bit of "Liquid Smoke" to get that smoky flavor.

Answer 4

If you are making them from scratch with minimal breadcrumbs, a very light green salad with an olive oil and white vinegar dressing.

If you are using a lot of breadcrumbs, serve pasta on the side.

Answer 5

A refreshing crispy side salad. With a light red wine vinaigrette.

Answer 6

Go for something simple like a homemade pasta salad. It would be a great combo.

Answer 7

baked sweet potato sticks? rosemary roasted little potatoes? Or maybe coleslaw or a green vegetable?

Answer 8

I would like a broccoli slaw, and a nice slice of french bread.

Answer 9

A corn relish would go nice or some kind of chutney. -(I like mango salsa).

Answer 10

roast beef