Crab Cake Salad Stacks

By PineyCook

Ingredients

• For the 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
• butter and olive oil for cooking
• For the dressing:
• 1/2 cup olive oil
• 1 tablespoon finely diced/minced onion
• 1 clove garlic, minced
• zest from one lemon
• 1/4 cup fresh lemon juice
• 1 tablespoon minced fresh tarragon (or 1 tsp dried)
• 1/2 teaspoon Dijon mustard
• 1 tsp sugar
• salt and pepper
• For the Stacks:
• 2 beefsteak tomatoes, sliced into 1/2 inch thick rounds
• goat cheese, sliced
• kernels from three ears corn
• baby arugula
• 2 avocados, sliced

Preparation

Step 1

Prepare the 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 patties (making them as large or as small as you want for your salads). 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.

Prepare the dressing:

Heat 1 tablespoon of the olive oil in a small skillet. Add the minced onion and garlic and sauté until lightly golden. Remove to a small bowl to cool. Add the lemon, lemon juice, tarragon, dijon, and sugar and whisk together. Slowly drizzle in the remaining olive oil, whisking until incorporated. Add salt and pepper to taste.

Putting it all together:

Toss the arugula and corn together in a large bowl. Add ~ 3/4 of the dressing and toss again. Place a serving amount of the arugula on a plate. Top with a tomato slice; then a goat cheese slice; and finally - a crab cake. Arrange the avocado slices around the salad. Repeat for each serving. Drizzle the remaining dressing over the crab cakes and serve.