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Recipes

Crab Cakes with Herb Salad

By Jeanne Thiel KelleyPhotography by Quentin Bacon

5.0

(3)

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Recipe information

  • Yield

    16 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

Need to make a substitution?

Preparation

  1. Vinaigrette

    Step 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.

  2. Crab cakes

    Step 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.

    Step 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.

    Step 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.

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