Crab Cakes With Herb Salad
|Grape seed oil||1⁄2 Cup (8 tbs)|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Minced dill||1 Tablespoon, fresh ones|
|Minced tarragon||1 Tablespoon, fresh ones|
|Minced cilantro||1 Tablespoon, fresh ones|
|Minced green onion||1 Tablespoon, fresh ones|
|Dijon mustard||1⁄2 Teaspoon|
|Mayonnaise||1⁄4 Cup (4 tbs)|
|Minced green onions||1⁄4 Cup (4 tbs)|
|Egg yolks||2 Large|
|Lemon juice||2 Tablespoon|
|Minced dill||4 Teaspoon, fresh ones|
|Minced tarragon||4 Teaspoon, fresh ones|
|Minced cilantro||4 Teaspoon, fresh ones|
|Dijon mustard||1 Tablespoon|
|Finely grated lemon peel||1 Tablespoon|
|Ground black pepper||1⁄4 Teaspoon|
|Dungeness crab meat/Blue crab meat||1 Pound|
|Panko breadcrumbs||2 Cup (32 tbs) (Japanese Variety)|
|Butter||2 Tablespoon (Or More)|
|Grape seed oil||2 Tablespoon (Or More)|
|Herb salad mix||10 Ounce|
|Dill sprig||1 , fresh ones|
|Tarragon sprig||1 , fresh ones|
|Cilantro sprig||1 , fresh ones|
FOR VINAIGRETTE: Whisk oil, lemon juice, dill, tarragon, cilantro, green onion, and mustard in small bowl.
Season with salt and pepper, do ahead can be made 1 day ahead.
Cover and chill.
For crab cakes: 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.
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.
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.