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Crab Cakes with Herb Salad

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Crab Cakes with Herb Salad

Crab Cakes with Herb Salad

amanda

Equipment

  • - Crab Cracker/Separator

  • - Chef's Knife

  • - Mixing Bowls Set

  • - Measuring Cups & Spoons Set

  • - Potato Masher (for salad dressing or mashed potatoes)

  • - Salad Spinner

  • - Separating Spreader

  • - Oven Mitt

  • - Salad Bowl

  • - Strainer

  • - Jar Lids

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.

Instructions

1

Instruction 1

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.
2

Instruction 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

Instruction 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

Instruction 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.
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