Crab Cakes with Dijonnaise and Frisee, Fennel and Radish Salad
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 942
- Total Fat
- 89
- Saturated Fat
- 10
- Carbohydrates
- 14
- Dietary Fiber
- 3
- Sugar
- 4
- Protein
- 23
- Cholesterol
- 129
- Sodium
- 1089
- Total: 55 min
- Active: 55 min
Ingredients
1/2 cup plus 1/3 cup mayonnaise
2 tablespoons minced shallots
1 tablespoon chopped cilantro
1 tablespoon chopped flat-leaf parsley
1 tablespoon chopped tarragon
Pinch cayenne pepper
Pinch fennel pollen
Pinch seafood seasoning, such as Old Bay
Kosher salt
1 pound jumbo lump crabmeat, picked over for shells and cartilage
1/4 cup plain breadcrumbs
All-purpose flour, for dusting
Canola oil, for frying
2 tablespoons plus 1/2 teaspoon Dijon mustard
3 cornichons, minced (about 1 tablespoon)
Juice of 1 lemon
2 tablespoons extra-virgin olive oil
1 small bulb fennel, thinly sliced on a mandoline
3 radishes, thinly sliced on a mandoline
2 cups frisee lettuce, yellow leaves only
1/2 jalapeño, seeded and thinly sliced
1 small bunch chives, cut into 3-inch pieces (or batons)
Directions
- Preheat the oven to 400 degrees F.
- To a large bowl, add 1/3 cup mayonnaise, 1 tablespoon shallots and the cilantro, parsley, tarragon, cayenne, fennel pollen, seafood seasoning and kosher salt to taste. Mix to combine. Add the crabmeat and breadcrumbs and gently fold together until the crab meat is completely incorporated with the dressing. Form the crab cakes into four equal-sized patties using a 1/2-cup measuring cup as a mold. Set aside to rest for 10 minutes. Dust the outside of each crab cake with a little flour and brush off any excess.
- Preheat a large nonstick skillet over medium-high heat with canola oil. Reduce the heat to medium. Place each crab cake into the pan and cook until browned, 2 to 3 minutes. Flip, then cook on the other side until browned, another 2 minutes. Transfer the crab cakes to a sheet tray lined with a rack and place in the oven for 5 minutes.
- To make the Dijonnaise, add the remaining 1/2 cup mayonnaise, 2 tablespoons Dijon mustard, remaining 1 tablespoon shallots, cornichons and juice of half the lemon to a medium bowl. Whisk together to combine. Season to taste with kosher salt.
- To make the salad, add the juice of the remaining half of the lemon, remaining 1/2 teaspoon Dijon mustard with the extra-virgin olive oil into a medium bowl. Whisk to combine until emulsified. Season to taste with kosher salt. Set aside. Fill a large bowl with ice water, add the fennel and radishes and allow to sit for 10 minutes. Transfer to a paper towel to drain. Add the fennel and radishes into a bowl with the frisee, jalapeños and chives. Mix to combine, then dress with the vinaigrette.
- To serve, spoon some of the Dijonnaise onto each plate. Place a crab cake in the middle of the plate and garnish with the fennel, frisee and radish salad.