Crab Cakes With Herb Salad

Total Time:
45 min
Prep:
25 min
Cook:
20 min

Yield:
6 servings
Level:
Easy

Ingredients
  • For the crab cakes:
  • 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
  • For the sauce:
  • 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
  • For the salad:
  • 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.

Photograph by Anna Williams


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