Crab Fritters with Herb Salad and Meyer Lemon Aioli

Name: Crab Fritters with Herb Salad and Meyer Lemon Aioli
Yield: Makes 4 Servings
Ingredients: 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; 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

Photography by Brian Leatart

August 31, 2004

Recipe notes