Crab Cakes With Herb Salad

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  • Level: Easy
  • Total: 45 min
  • Prep: 25 min
  • Cook: 20 min
  • Yield: 6 servings
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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


  1. 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.
  2. 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.
  3. 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.
  4. 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.