Crab Cake Salad

By á-170456

Ingredients

• 1 pound cooked fresh crabmeat flaked
• 1 egg lightly beaten
• 1 cup mayonnaise plus
• 1 tablespoon mayonnaise
• 1/2 cup white bread crumbs or panko
• 4 green onions, white part only thinly sliced
• 1/4 teaspoon salt plus more to taste
• 1/4 teaspoon freshly-ground white pepper plus more to taste
• Cayenne pepper - (optional) to taste
• 2 teaspoons Dijon mustard
• 1 1/2 tablespoons fresh lemon juice
• 2 tablespoons roughly-chopped fresh dill
• 4 tablespoons unsalted butter - (1/2 stick)
• 2 tablespoons olive oil
• Leaves from 1 head butter lettuce
• 6 radishes cut into matchsticks

Details

Servings 4

Preparation

Step 1

In a bowl, using a fork, stir together the crabmeat, egg, the 1 tablespoon mayonnaise, the bread crumbs, green onions, the 1/4 teaspoon salt, the 1/4 teaspoon white pepper and cayenne. Form the mixture into 8 patties and place on a baking sheet. Cover with plastic wrap and refrigerate for at least 2 hours or up to 12 hours.

Using an immersion blender, blend the 1 cup mayonnaise, the mustard, lemon juice, salt, white pepper and cayenne until smooth. Add the dill and pulse to incorporate. Cover the dressing and refrigerate until ready to serve.

Line a baking sheet with paper towels. In an electric skillet set on 350 degrees, melt the butter with the olive oil. Fry the crab cakes, turning once, until crisp and golden brown, 5 to 6 minutes per side. Using a slotted spatula, transfer the crab cakes to the prepared baking sheet to drain.

Serve the crab cakes on a bed of lettuce and radishes. Pass the dressing alongside.

This recipe yields 4 servings.