Crab Fritters With Herb Salad And Meyer Lemon Aïoli Recipe

Name: Crab Fritters With Herb Salad And Meyer Lemon Aïoli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 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 creme fraiche 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

Servings: persons

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 creme fraiche 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

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. (Can be made 1 day ahead. Cover; chill. Bring to room temperature before serving.)
2
Whisk egg yolks and creme fraiche in small bowl to blend. Combine crabmeat, chives, shallot, and chopped parsley in medium bowl. Gently mix in mushrooms and yolk mixture. (Can be made 2 hours ahead. Cover crab mixture and chill.)
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. Meanwhile, whisk oil and lemon juice in medium bowl to blend. Season with salt and pepper. Mix in herbs.
4
Transfer fritters to plates. Top each fritter with dollop of aioli. Place herb salad alongside and serve.

553

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 18 ingredients. The key ingredients include: 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, and more.

Yes, Crab Fritters With Herb Salad And Meyer Lemon Aïoli 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 Fritters With Herb Salad And Meyer Lemon Aïoli

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