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: 24 saltine crackers, crushed into coarse crumbs (about 1 cup); 1 large egg, beaten; 1/2 cup mayonnaise; 1 teaspoon Worcestershire sauce; 1 teaspoon fresh lemon juice; 1 tablespoon minced fresh parsley; 1 tablespoon minced celery leaves; 1/4 teaspoon celery seeds; 1 teaspoon mustard powder; 1/4 teaspoon chili powder; Kosher salt and freshly ground pepper; 1 pound jumbo lump crabmeat, picked over; 6 tablespoons unsalted butter, melted; 1 cup mayonnaise; Juice of 1/2 lemon; 3 tablespoons minced dill pickles; 1 tablespoon Worcestershire sauce; 1/2 teaspoon hot sauce; 2 scallions, minced; Kosher salt and freshly ground pepper; 1 large head Boston lettuce, cut into chunks; 4 heads red or regular endive, quartered lengthwise; 1 cup cherry tomatoes, halved; 4 inner stalks celery, leaves coarsely chopped, stems diced; 4 scallions, halved lengthwise and cut into 1 1/2-inch pieces; 1/2 cup fresh chervil, tarragon and/or dill (leaves and tender stems); 1/2 cup fresh parsley leaves; 1/4 cup extra-virgin olive oil; Kosher salt and freshly ground pepper

Servings: persons

24 saltine crackers, crushed into coarse crumbs (about 1 cup)
1 large egg, beaten
1/2 cup mayonnaise
1 teaspoon Worcestershire sauce
1 teaspoon fresh lemon juice
1 tablespoon minced fresh parsley
1 tablespoon minced celery leaves
1/4 teaspoon celery seeds
1 teaspoon mustard powder
1/4 teaspoon chili powder
Kosher salt and freshly ground pepper
1 pound jumbo lump crabmeat, picked over
6 tablespoons unsalted butter, melted
1 cup mayonnaise
Juice of 1/2 lemon
3 tablespoons minced dill pickles
1 tablespoon Worcestershire sauce
1/2 teaspoon hot sauce
2 scallions, minced
Kosher salt and freshly ground pepper
1 large head Boston lettuce, cut into chunks
4 heads red or regular endive, quartered lengthwise
1 cup cherry tomatoes, halved
4 inner stalks celery, leaves coarsely chopped, stems diced
4 scallions, halved lengthwise and cut into 1 1/2-inch pieces
1/2 cup fresh chervil, tarragon and/or dill (leaves and tender stems)
1/2 cup fresh parsley leaves
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground pepper

1
Make the crab cakes: Place half of the cracker crumbs in a large bowl.
2
Drizzle in the egg, then stir in the mayonnaise, Worcestershire sauce, lemon juice, parsley, celery leaves, celery seeds, mustard powder, chili powder, 1/2 teaspoon salt, and pepper to taste.
3
Gently fold in the crabmeat.
4
Form into six 3-inch-wide patties (about 1/2 cup crab mixture each).
5
Spread the remaining cracker crumbs on a plate; press the crab cakes in the crumbs on both sides and around the edges.
6
Transfer to a baking sheet.
7
Cover and refrigerate until firm, 2 to 6 hours.
8
Make the sauce: Mix the mayonnaise, lemon juice, pickles, Worcestershire sauce, hot sauce and scallions in a small bowl.
9
Season with salt and pepper.
10
Cover and refrigerate until ready to serve.
11
Position a rack in the upper third of the oven and preheat to 450 degrees F. Brush the crab cakes with the 6 tablespoons melted butter and bake until golden, 15 to 20 minutes.
12
Meanwhile, make the salad: Gently toss the lettuce, endive, tomatoes, celery, scallions, chervil and parsley in a large bowl; drizzle with the olive oil, season with salt and pepper and toss again.
13
Serve with the crab cakes and sauce.
14
Photograph by Anna Williams

979

kcal

Calories

102

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 29 ingredients. The key ingredients include: 24 saltine crackers, crushed into coarse crumbs (about 1 cup), 1 large egg, beaten, 1/2 cup mayonnaise, 1 teaspoon Worcestershire sauce, 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.

That's it — enjoy your meal!

Crab Cakes With Herb Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions