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Crab Cakes With Herb Salad

The.french.connection's picture
Ingredients
  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
Directions

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.

Recipe Summary

Cuisine: 
French
Course: 
Side Dish
Method: 
Baked
Dish: 
Cake
Ingredient: 
Seafood

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