Crab Cakes With Herb Salad Recipes

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CRAB FRITTERS WITH HERB SALAD AND MEYER LEMON AïOLI



Crab Fritters with Herb Salad and Meyer Lemon Aïoli image

Categories     Citrus     Herb     Shellfish     Appetizer     Fry     Bon Appétit     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4

Number Of Ingredients 20

Aioli
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
Fritters and Salad
2 large eggs, separated
1 tablespoon crème fraîche 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

Steps:

  • For aioli:
  • 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.)
  • For fritters and salad:
  • Whisk egg yolks and crème fraîche 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.)
  • 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.
  • Transfer fritters to plates. Top each fritter with dollop of aioli. Place herb salad alongside and serve.

CRAB CAKES WITH HERB SALAD



Crab Cakes with Herb Salad image

Provided by My Food and Family

Categories     Recipes

Number Of Ingredients 28

1 units vinaigrette
0.5 cups grapeseed oil
0.25 cups lemon juice
1 tablespoons dill
1 tablespoons tarragon
1 tablespoons cilantro
1 tablespoons green onions
0.5 teaspoons dijon mustard
1 units salt
1 units crab
0.25 cups mayonnaise
0.25 cups green onions
2 units eggs
2 tablespoons lemon juice
4 teaspoons dill
4 teaspoons tarragon
4 teaspoons cilantro
1 tablespoons dijon mustard
1 tablespoons lemon peel
0.25 teaspoons ground black pepper
1 pounds blue crabmeat
2 cups panko bread crumbs
2 tablespoons butter
2 tablespoons grapeseed oil
2 containers herb salad
1 sprigs dill
1 sprigs tarragon
1 sprigs cilantro

Steps:

  • For Vinaigrette: Whisk oil, lemon juice, dill, tarragon, cilantro, green onion, and mustard in small bowl. Season with salt and pepper.
  • 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 a scant 1/4 cup for each. Press both sides of patties into panko. Transfer 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 remaining vinaigrette and serve with salad.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

MARYLAND-STYLE CRAB CAKES WITH HORSEY REMOULADE



Maryland-Style Crab Cakes with Horsey Remoulade image

Mouth-watering Maryland-style crab cakes with remoulade my friends like better than any they've tasted... and I have some well-travelled friends! It's a recipe I perfected over several years, researching and sampling other recipes and finding them lacking.

Provided by Jen Stimmel Opperman

Time 1h15m

Yield 4

Number Of Ingredients 17

1 pound lump crabmeat, picked over for pieces of shell
½ cup mayonnaise (such as Hellmann's®)
3 stalks green onion, minced
1 large egg
1 medium lemon, juiced
1 small jalapeno pepper, seeded and finely chopped
2 ½ tablespoons panko bread crumbs
2 teaspoons seafood seasoning (such as Old Bay®)
1 teaspoon hot pepper sauce (such as Tabasco®)
1 teaspoon Worcestershire sauce
½ teaspoon ground ginger
½ teaspoon Dijon mustard
⅔ cup creamy salad dressing (such as Miracle Whip®)
3 tablespoons horseradish sauce
2 tablespoons ketchup
1 cup panko bread crumbs, or as needed
¼ cup grapeseed oil for frying, or as needed

Steps:

  • Mix crabmeat, mayonnaise, green onion, egg, lemon juice, 1/2 of the jalapeno, panko, seafood seasoning, hot pepper sauce, Worcestershire, ginger, and mustard together for crab cakes in a large bowl. Mix creamy salad dressing, horseradish, and ketchup for remoulade with remaining jalapeno in another bowl. Cover and refrigerate both for 1 hour.
  • Remove crab mixture from the refrigerator and portion into 2- to 3-ounce cakes. Roll in panko, coating generously.
  • Heat oil in a large frying pan over medium-high heat. Place crab cakes in the hot oil and fry until they are a crispy golden brown, about 3 minutes per side.
  • Serve immediately with remoulade.

Nutrition Facts : Calories 533.3 calories, Carbohydrate 33.4 g, Cholesterol 117.2 mg, Fat 37.5 g, Fiber 0.8 g, Protein 22.8 g, SaturatedFat 5.6 g, Sodium 2041.1 mg, Sugar 9.1 g

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Top Asked Questions

How do you serve crab cakes with herb salad?
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. How would you rate Crab Cakes with Herb Salad?
What do you put in crab salad vinaigrette?
Ingredients Vinaigrette 1/2 cup grapeseed oil. 1/4 cup fresh lemon juice Crab cakes 1/4 cup mayonnaise. 1/4 cup minced green onions 2 tablespoons (or more) butter. 2 tablespoons (or more) grapeseed oil 2 5-ounce containers herb salad mix. Fresh dill sprigs *Available in the Asian foods section of supermarkets and at Asian markets.
How do you make crab cakes with mayonnaise?
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. Gently fold in the crabmeat.
How do you make crab cakes with butter and oil?
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.

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