Skip to main content
Recipes

Crab Fritters with Herb Salad and Meyer Lemon Aioli

Photography by Brian Leatart

Recipe information

  • Yield

    Makes 4 Servings

Ingredients

AIOLI

1

/2 cup mayonnaise

2

tablespoons fresh Meyer lemon juice

1

1/2 teaspoons finely grated Meyer lemon peel

1

1/2 teaspoons Dijon mustard

1

teaspoon Sherry wine vinegar

1

/4 cup extra-virgin olive oil

FRITTERS AND SALAD

2

large eggs, separated

1

tablespoon crème fraîche or sour cream

1

cup (packed) fresh crabmeat, picked over, broken into 1/2-inch pieces (about 6 ounces)

2

tablespoons chopped fresh chives

1

tablespoon finely chopped shallot

1

tablespoon chopped fresh Italian parsley

4

medium-size fresh shiitake mushrooms, stemmed, caps thinly sliced

1

tablespoon butter

2

tablespoons extra-virgin olive oil

1

tablespoon fresh Meyer lemon juice

1

/2 cup (packed) small fresh basil leaves

1

/2 cup (packed) fresh Italian parsley leaves

Need to make a substitution?

Preparation

  1. AIOLI

    Step 1

    Place mayonnaise in small bowl. Whisk in lemon juice, lemon peel, mustard, and vinegar. Gradually whisk in oil. Season to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover; chill. Bring to room temperature before serving.

  2. FRITTERS AND SALAD

    Step 2

    Whisk egg yolks and crème fraîche in small bowl to blend. Combine crabmeat, chives, shallot, and chopped parsley in medium bowl. Gently mix in mushrooms and yolk mixture. DO AHEAD: Can be made 2 hours ahead. Cover crab mixture and chill.

    Step 3

    Beat egg whites in medium bowl until stiff but not dry; fold into crab mixture. Melt butter in heavy large skillet over medium heat. For each fritter, drop 1/4 of crab mixture (about 1/2 cup) into skillet, spacing mounds apart. Sprinkle each with salt and pepper and flatten slightly. Cook fritters until bottoms are brown, about 3 minutes. Turn fritters over. Cook until bottoms are brown and fritters are cooked through, about 3 minutes longer.

    Step 4

    Meanwhile, whisk oil and lemon juice in medium bowl to blend. Season with salt and pepper. Mix in herbs.

    Step 5

    Transfer fritters to plates. Top each fritter with dollop of aioli. Place herb salad alongside and serve.

Explore Bon AppétitFritterCrabShellfishSeafoodShiitake MushroomMushroomVegetableStarterGluten-FreeSautéLunch