Name: Crab Cakes With Herb Salad
Prep time: P0Y0M0DT0H25M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 6 servings
Ingredients: 24 saltine crackers, crushed into coarse crumbs (about 1 cup); 1 large egg, beaten; 1/2 cup mayonnaise; 1 teaspoon Worcestershire sauce; 1 teaspoon fresh lemon juice; 1 tablespoon minced fresh parsley; 1 tablespoon minced celery leaves; 1/4 teaspoon celery seeds; 1 teaspoon mustard powder; 1/4 teaspoon chili powder; Kosher salt and freshly ground pepper; 1 pound jumbo lump crabmeat, picked over; 6 tablespoons unsalted butter, melted; 1 cup mayonnaise; Juice of 1/2 lemon; 3 tablespoons minced dill pickles; 1 tablespoon Worcestershire sauce; 1/2 teaspoon hot sauce; 2 scallions, minced; Kosher salt and freshly ground pepper; 1 large head Boston lettuce, cut into chunks; 4 heads red or regular endive, quartered lengthwise; 1 cup cherry tomatoes, halved; 4 inner stalks celery, leaves coarsely chopped, stems diced; 4 scallions, halved lengthwise and cut into 1 1/2-inch pieces; 1/2 cup fresh chervil, tarragon and/or dill (leaves and tender stems); 1/2 cup fresh parsley leaves; 1/4 cup extra-virgin olive oil; Kosher salt and freshly ground pepper

Directions

Make the crab cakes: Place half of the cracker crumbs in a large 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). Spread the remaining cracker crumbs on a plate; press the crab cakes in the crumbs on both sides and around the edges. Transfer to a baking sheet. Cover and refrigerate until firm, 2 to 6 hours.
Make the sauce: 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.
Position a rack in the upper third of the oven and preheat to 450 degrees F. Brush the crab cakes with the 6 tablespoons melted butter and bake until golden, 15 to 20 minutes.
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. Serve with the crab cakes and sauce.