Crab Cakes With Herb Salad
Serves: 5
Clarabelle Lynch
1 January 1970
Based on User reviews:
45
Spice
53
Sweetness
50
Sourness
34
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
2 tbsps
Grapeseed Oil (or more)2 tbsps
Lemon Juice (fresh)1 tbsp
Green Onion (minced)1 tbsp
Dijon Mustard1 cup
Mayonnaise1 cup
Green Onion (minced)2 large
Egg Yolk1 tbsp
Lemon Peel (finely grated)1 tsp
Ground Black Pepper2 tbsps
Butter (or more)Directions:
1
For vinaigrette: Whisk oil, lemon juice, dill, tarragon, cilantro, green onion, and mustard in small bowl
2
Season with salt and pepper
3
Do ahead Can be made 1 day ahead
4
Cover and chill
5
Whisk oil, lemon juice, dill, tarragon, cilantro, green onion, and mustard in small bowl
6
Season with salt and pepper
7
Do ahead Can be made 1 day ahead
8
Cover and chill
9
For crab cakes: Line baking sheet with waxed paper
10
Whisk first 10 ingredients in large bowl
11
Mix in crabmeat and 1 cup panko, breaking up crabmeat slightly
12
Let stand 10 minutes
13
Place remaining panko on rimmed baking sheet, spreading slightly
14
Form crab mixture into sixteen 2-inch-diameter patties, using about scant 1/4 cup for each
15
Press both sides of patties into panko
16
Transfer patties to waxed-paper-lined baking sheet
17
Cover and chill at least 1 hour and up to 1 day
18
Melt 1 tablespoon butter with 1 tablespoon oil in each of 2 heavy large skillets over medium-high heat
19
Add crab cakes to skillets and cook until golden on both sides, adding more butter and oil as needed, about 5 minutes total
20
Place salad mix in very large bowl
21
Add 1/2 cup vinaigrette; toss
22
Arrange crab cakes on platter
23
Garnish with herb sprigs, drizzle with some of remaining vinaigrette, and serve with salad
24
Line baking sheet with waxed paper
25
Whisk first 10 ingredients in large bowl
26
Mix in crabmeat and 1 cup panko, breaking up crabmeat slightly
27
Let stand 10 minutes
28
Place remaining panko on rimmed baking sheet, spreading slightly
29
Form crab mixture into sixteen 2-inch-diameter patties, using about scant 1/4 cup for each
30
Press both sides of patties into panko
31
Transfer patties to waxed-paper-lined baking sheet
32
Cover and chill at least 1 hour and up to 1 day
33
Melt 1 tablespoon butter with 1 tablespoon oil in each of 2 heavy large skillets over medium-high heat
34
Add crab cakes to skillets and cook until golden on both sides, adding more butter and oil as needed, about 5 minutes total
35
Place salad mix in very large bowl
36
Add 1/2 cup vinaigrette; toss
37
Arrange crab cakes on platter
38
Garnish with herb sprigs, drizzle with some of remaining vinaigrette, and serve with salad