Crab Cakes With Herb Salad Recipe

Name: Crab Cakes With Herb Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 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; *Available in the Asian foods section of supermarkets and at Asian markets.

Servings: persons

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
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
*Available in the Asian foods section of supermarkets and at Asian markets.

1
Whisk oil, lemon juice, dill, tarragon, cilantro, green onion, and mustard in small bowl. Season with salt and pepper.
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.
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.
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.

438

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 26 ingredients. The key ingredients include: 1/2 cup grapeseed oil, 1/4 cup fresh lemon juice, 1 tablespoon minced fresh dill, 1 tablespoon minced fresh tarragon, and more.

Yes, Crab Cakes With Herb Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Crab Cakes With Herb Salad

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