Crab Cakes with Herb Salad
Delicate crab cakes made with fresh blue or Dungeness crabmeat, seasoned with herbs and served alongside a fresh herb salad with citrus vinaigrette. The cakes are crusted with crispy panko breadcrumbs and pan-fried until golden.
Ingredients
- •½ cup grapeseed oil
- •¼ cup fresh lemon juice
- •1 tablespoon minced fresh dill
- •1 tablespoon minced fresh tarragon
- •1 tablespoon minced fresh cilantro
- •1 tablespoon minced green onion
- •½ teaspoon Dijon mustard
- •¼ cup mayonnaise
- •¼ 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
- •¼ teaspoon ground black pepper
- •1 pound blue crabmeat or Dungeness crabmeat
- •2 cups panko
- •2 tablespoons butter
- •2 tablespoons grapeseed oil
- •2 containers herb salad mix
- •1 bunch Fresh dill sprigs
- •1 bunch Fresh tarragon sprigs
- •1 bunch Fresh cilantro sprigs
- •note
Cooking Instructions
- 1.
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.
10 min
- 2.
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.
80 min
- 3.
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.
5 min
- 4.
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.
5 min
