Crab Cakes with Herb Salad

Crab Cakes with Herb Salad
Crab Cakes with Herb Salad

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • Vinaigrette

  • 1/2

    cup grapeseed oil

  • 1/4

    cup fresh lemon juice

  • 1

    tablespoon minced fresh dill

  • 1

    tablespoon minced fresh tarragon

  • 1

    tablespoon minced fresh cilantro

  • 1

    tablespoon minced green onion

  • 1/2

    teaspoon Dijon mustard

  • Crab cakes

  • 1/4

    cup mayonnaise

  • 1/4

    cup minced green onions

  • 2

    large egg yolks

  • 2

    tablespoons fresh lemon juice

  • 4

    teaspoons minced fresh dill

  • 4

    teaspoons minced fresh tarragon

  • 4

    teaspoons minced fresh cilantro

  • 1

    tablespoon Dijon mustard

  • 1

    tablespoon finely grated lemon peel

  • 1/4

    teaspoon ground black pepper

  • 1

    pound blue crabmeat or Dungeness crabmeat

  • 2

    cups panko (Japanese breadcrumbs),* divided

  • 2

    tablespoons (or more) butter

  • 2

    tablespoons (or more) grapeseed oil

  • 2

    5-ounce containers herb salad mix

  • Fresh dill sprigs

  • Fresh tarragon sprigs

  • Fresh cilantro sprigs

Directions

For vinaigrette: Whisk oil, lemon juice, dill, tarragon, cilantro, green onion, and mustard in small bowl. Season with salt and pepper. Do ahead Can be made 1 day ahead. Cover and chill. For crab cakes: Line baking sheet with waxed paper. Whisk first 10 ingredients in large bowl. Mix in crabmeat and 1 cup panko, breaking up crabmeat slightly. Let stand 10 minutes. Place remaining panko on rimmed baking sheet, spreading slightly. Form crab mixture into sixteen 2-inch-diameter patties, using about scant 1/4 cup for each. Press both sides of patties into panko. Transfer patties to waxed-paper-lined baking sheet. Cover and chill at least 1 hour and up to 1 day. Melt 1 tablespoon butter with 1 tablespoon oil in each of 2 heavy large skillets over medium-high heat. Add crab cakes to skillets and cook until golden on both sides, adding more butter and oil as needed, about 5 minutes total. Place salad mix in very large bowl. Add 1/2 cup vinaigrette; toss. Arrange crab cakes on platter. Garnish with herb sprigs, drizzle with some of remaining vinaigrette, and serve with salad.

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