Crab Cakes With Herb Salad

Name: Crab Cakes With Herb Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 1 large head Boston lettuce, cut into chunks; 1 Tbsp minced celery leaves; 0 teaspoons celery seeds; 4 inner stalks celery, leaves coarsely chopped, stems diced; 237 milliliters cherry tomatoes, halved; 118 milliliters fresh chervil, tarragon and/or dill (leaves and tender stems); 0 teaspoons chili powder; 3 Tbsps minced dill pickles; 1 large egg, beaten; 4 heads red or regular endive, quartered lengthwise; 1 Tbsp minced fresh parsley; 118 milliliters fresh parsley leaves; 1 teaspoons hot sauce; 1 Juice lemon; 6 servings Kosher salt and freshly ground pepper; 1 teaspoon fresh lemon juice; 454 grams lump crabmeat, picked over; 118 milliliters mayonnaise; 237 milliliters mayonnaise; 1 teaspoon mustard powder; 59 milliliters extra-virgin olive oil; 237 milliliters 24 saltine crackers, crushed into coarse crumbs (about; 2 scallions, minced; 4 scallions, halved lengthwise and cut into 1 1/2-inch pieces; 6 Tbsps unsalted butter, melted; 1 Tbsp Worcestershire sauce; 1 teaspoon Worcestershire sauce

Crab Cakes With Herb Salad is Head to the store and pick up chervil, scallions, mayonnaise, and a few other things to make it today.

Instructions

Place half of the cracker crumbs in a large bowl.

Ingredients you will need

Cracker Crumbs

Equipment you will use

Bowl

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. Form into six 3-inch-wide patties (about 1/2 cup crab mixture each).

Ingredients you will need

Worcestershire Sauce

Mustard Powder

Celery Leaves

Celery Seed

Chili Powder

Lemon Juice

Mayonnaise

Crab

Parsley

Pepper

Salt

Egg

Spread the remaining cracker crumbs on a plate; press the crab cakes in the crumbs on both sides and around the edges.

Ingredients you will need

Cracker Crumbs

Spread

Crab

Transfer to a baking sheet. Cover and refrigerate until firm, 2 to 6 hours.

Equipment you will use

Baking Sheet

Mix the mayonnaise, lemon juice, pickles, Worcestershire sauce, hot sauce and scallions in a small bowl. Season with salt and pepper. Cover and refrigerate until ready to serve.

Ingredients you will need

Worcestershire Sauce

Salt And Pepper

Lemon Juice

Mayonnaise

Hot Sauce

Green Onions

Pickles

Equipment you will use

Bowl

Position a rack in the upper third of the oven and preheat to 450 degrees F.

Equipment you will use

Oven

Brush the crab cakes with the 6 tablespoons melted butter and bake until golden, 15 to 20 minutes.

Ingredients you will need

Butter

Crab

Equipment you will use

Oven

Meanwhile, make the salad: Gently toss the lettuce, endive, tomatoes, celery, scallions, chervil and parsley in a large bowl; drizzle with the olive oil, season with salt and pepper and toss again.

Ingredients you will need

Salt And Pepper

Olive Oil

Green Onions

Tomato

Chervil

Lettuce

Parsley

Celery

Endive

Equipment you will use

Bowl

Serve with the crab cakes and sauce.

Ingredients you will need

Sauce

Crab

Photograph by Anna Williams

Equipment

Bowl

Baking Sheet

Oven

Ingredients

Servings:

1large head

Boston lettuce, cut into chunks 1Tbsp

minced celery leaves 0teaspoons

celery seeds 4

inner stalks celery, leaves coarsely chopped, stems diced 237milliliters

cherry tomatoes, halved 118milliliters

fresh chervil, tarragon and/or dill (leaves and tender stems)0teaspoons

chili powder 3Tbsps

minced dill pickles 1large

egg, beaten 4heads

red or regular endive, quartered lengthwise 1Tbsp

minced fresh parsley 118milliliters

fresh parsley leaves 1teaspoons

hot sauce 1

Juice lemon 6servings

Kosher salt and freshly ground pepper 1teaspoon

fresh lemon juice 454grams

lump crabmeat, picked over 118milliliters

mayonnaise 237milliliters

mayonnaise 1teaspoon

mustard powder 59milliliters

extra-virgin olive oil 237milliliters

24 saltine crackers, crushed into coarse crumbs (about 2

scallions, minced 4

scallions, halved lengthwise and cut into 1 1/2-inch pieces 6Tbsps

unsalted butter, melted 1Tbsp

Worcestershire sauce 1teaspoon

Worcestershire sauce

Recommended wine: Chardonnay, Muscadet, Riesling

Shellfish on the menu? Try pairing with Chardonnay, Muscadet, and Riesling. 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. The Chateau Ste. Michelle Indian Wells Chardonnay Wine with a 5 out of 5 star rating seems like a good match. It costs about 18 dollars per bottle.

Chateau Ste. Michelle Indian Wells Chardonnay Wine

"Our Indian Wells Chardonnay delivers an appealing tropical fruit character typical of warm sites like the Wahluke Slope. I like this Chardonnay's ripe pineapple and butterscotch flavors and rich, creamy texture. Try it with Scallops, scampi or pasta with rich sauces." - Bob Bertheau