Crab Cakes with Herb Salad

Name: Crab Cakes with Herb Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 16
Cuisine: Global
Ingredients: 2 Tbsps (or more) butter; 1 sprig Fresh cilantro; 454 grams blue crabmeat or Dungeness crabmeat; 1 Tbsp Dijon mustard; 1 sprig Fresh dill; 2 larges egg yolks; 4 teaspoons minced fresh cilantro; 4 teaspoons minced fresh dill; 4 teaspoons minced fresh tarragon; 2 Tbsps (or more) grapeseed oil; 1 Tbsp minced green onion; 59 milliliters minced green onions; 0 teaspoons ground black pepper; 2 Tbsps fresh lemon juice; 59 milliliters mayonnaise; 473 milliliters panko (Japanese breadcrumbs),* divided; 283 grams herb salad mix; 1 sprig Fresh tarragon

You can never have too many hor d'oeuvre recipes, so give Crab Cakes with Herb Salad a try. This recipe serves 16. Watching your figure? This pescatarian recipe has 119 calories, 7g of protein, and 7g of fat per serving. From preparation to the plate, this recipe takes roughly 45 minutes. If you have ground pepper, cilantro, green onions, and a few other ingredients on hand, you can make it.

Instructions

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.

Ingredients you will need

Salt And Pepper

Green Onions

Lemon Juice

Cilantro

Tarragon

Mustard

Dill

Cooking Oil

Equipment you will use

Whisk

Bowl

Line baking sheet with waxed paper.

Equipment you will use

Baking Sheet

Whisk first 10 ingredients in large bowl.

Equipment you will use

Whisk

Bowl

Mix in crabmeat and 1 cup panko, breaking up crabmeat slightly.

Ingredients you will need

Crabmeat

Panko

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.

Ingredients you will need

Panko

Crab

Equipment you will use

Baking Sheet

Transfer patties to waxed-paper-lined baking sheet. Cover and chill at least 1 hour and up to 1 day.

Equipment you will use

Baking Sheet

Melt 1 tablespoon butter with 1 tablespoon oil in each of 2 heavy large skillets over medium-high heat.

Ingredients you will need

Butter

Cooking Oil

Add crab cakes to skillets and cook until golden on both sides, adding more butter and oil as needed, about 5 minutes total.

Ingredients you will need

Butter

Crab

Cooking Oil

Place salad mix in very large bowl.

Ingredients you will need

Mixed Greens

Equipment you will use

Bowl

Add 1/2 cup vinaigrette; toss. Arrange crab cakes on platter.

Ingredients you will need

Vinaigrette

Crab

Garnish with herb sprigs, drizzle with some of remaining vinaigrette, and serve with salad.

Ingredients you will need

Vinaigrette

Equipment

Whisk

Bowl

Baking Sheet

Ingredients

Servings:

2Tbsps

(or more) butter 1sprig

Fresh cilantro 454grams

blue crabmeat or Dungeness crabmeat 1Tbsp

Dijon mustard 1sprig

Fresh dill 2larges

egg yolks 4teaspoons

minced fresh cilantro 4teaspoons

minced fresh dill 4teaspoons

minced fresh tarragon 2Tbsps

(or more) grapeseed oil 1Tbsp

minced green onion 59milliliters

minced green onions 0teaspoons

ground black pepper 2Tbsps

fresh lemon juice 59milliliters

mayonnaise 473milliliters

panko (Japanese breadcrumbs),* divided 283grams

herb salad mix 1sprig

Fresh tarragon

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are great choices for Shellfish. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. One wine you could try is Hindsight Wines Chardonnay. It has 4.5 out of 5 stars and a bottle costs about 26 dollars.