Crab Cakes with Herb Salad

Crab Cakes with Herb Salad
Photo by Quentin Bacon

Ingredients

  • 1 pound blue crabmeat or Dungeness crabmeat
  • ¼ cup mayonnaise
  • Fresh cilantro sprigs
  • ¼ cup green onions
  • 2 tablespoons fresh lemon juice
  • Fresh dill sprigs
  • 2 large egg yolks
  • + 18 more ingredients
    • 1 tablespoon green onion
    • ½ cup grapeseed oil
    • 4 teaspoons fresh tarragon
    • 4 teaspoons fresh cilantro
    • ¼ teaspoon ground black pepper
    • 2 tablespoons grapeseed oil
    • 2 cups panko (Japanese breadcrumbs)
    • 2 5-ounce containers herb salad mix
    • Fresh tarragon sprigs
    • 1 tablespoon fresh dill
    • 4 teaspoons fresh dill
    • 1 tablespoon fresh tarragon
    • 1 tablespoon fresh cilantro
    • ½ teaspoon Dijon mustard
    • 1 tablespoon finely grated lemon peel
    • 2 tablespoons butter
    • 1 tablespoon Dijon mustard
    • ¼ cup fresh lemon juice

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. Line baking sheet with waxed paper. Whisk first 10 ingredients in large bowl. Mix in crabmeat and 1 cup panko, breaking up crab...

View full recipe at Epicurious

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