Photo: Crab Cakes With Herb Salad Recipe
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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By c ripp
Colorado Spring...
on June 03, 2012
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This recipe was wonderful! The cakes were very crabby. It was such a simple, refreshing salad. I loved the fact that there was no Old Bay seasoning in the cakes. While I made some changes to accommodate what ingredients I had on hand, I didn't change the basics. 1 lb of jumbo lump crab is too expensive for me so I did 8 oz jumbo lump crab and 8 oz claw. Wonderful crabby flavor! I also added a 1/4 diced red pepper that I wanted to use up. I made 8 patties to serve 4 people - not 6. I forgot all about the sauce. The patties were tasty enough with out the extra calories of the sauce. The Herbed Salad was refreshingly unique. I've never put celery leaves, fresh chervil, fresh tarragon, fresh parsely, and fresh dill into a salad before. Delightful! You can make it with Bib lettuce and radicchio, if you wish. I did add white wine vinegar to the olive oil and very lightly dressed the salad with it. I can't wait to make this again!
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