Crab Cakes with Herb Salad

Ingredients for Crab Cakes with Herb Salad

• 120ml grapeseed oil

• 1/4 cup fresh lemon juice

• 1 tablespoon minced fresh dill

• 1 tablespoon minced fresh tarragon

• 1 tablespoon minced fresh coriander

• 1 tablespoon minced spring onion

• 1/2 teaspoons Dijon mustard

• 40g mayonnaise

• 40g minced spring onions

• 2 large egg yolks

• 2 tablespoons fresh lemon juice

• 4 teaspoons minced fresh dill

• 4 teaspoons minced fresh tarragon

• 4 teaspoons minced fresh coriander

• 1 tablespoon Dijon mustard

• 1 tablespoon finely grated lemon peel

• 1/4 teaspoons ground black pepper

• 450g blue crabmeat or Dungeness crabmeat

• 220g panko (Japanese breadcrumbs),* divided

• 2 tablespoons (or more) butter

• 2 tablespoons (or more) grapeseed oil

• 2 140g containers herb salad mix

• Fresh dill sprigs

• Fresh tarragon sprigs

• Fresh coriander sprigs

• *Available in the Asian foods section of supermarkets and at Asian markets.

Whisk oil, lemon juice, dill, tarragon, coriander, spring onion, and mustard in small bowl. Season with salt and pepper. Do ahead Can be made 1 day ahead. Cover and chill.

Line baking sheet with waxed paper. Whisk first 10 ingredients in large bowl. Mix in crabmeat and 150g 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 40g 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 120ml vinaigrette; toss. Arrange crab cakes on platter. Garnish with herb sprigs, drizzle with some of remaining vinaigrette, and serve with salad.

Avvertenza

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