Crab Cakes With Herb Salad Recipes

CRAB CAKES SALAD

Steps:

• For the salad: Cook the beans in a pot of boiling salted water until tender, about 3 minutes. Drain and plunge into a bowl of ice water. Drain again and transfer to a large salad bowl. Meanwhile, in a large saute pan over medium-high heat, heat the olive oil. Add the shallots, chile and garlic; cook, stirring, for about 1 minute. Add the corn and red and yellow bell peppers; cook, stirring occasionally, until the corn turns bright yellow. Remove from heat and stir in the lemon juice, chives and season with salt and pepper. Add the corn mixture to the beans and toss together well. Set aside. Boil a large pot of salted water. Fill a large bowl half full with ice water. Blanch the green beans in the boiling water just until tender, 1 to 2 minutes. Remove with a slotted spoon and plunge into the ice water. Transfer to a large bowl. Add the corn to the boiling water and blanch until tender, about 3 minutes. Drain and let cool enough to cut the kernels off the cobs.
• For the crab cakes: In a large bowl, whisk together the mayonnaise, mustard, hot sauce, Worcestershire sauce, egg yolks and lemon juice. Stir in the green onions, chives and parsley. Season the mixture well with salt and pepper. Fold in the crabmeat until coated thoroughly. Sprinkle the breadcrumbs over the mixture and gently mix together. Do not overwork the mixture. Carefully shape into 4 to 6 crab cakes. Heat the oil in a large nonstick skillet over medium heat. When the oil is hot, add the crab cakes and cook until golden brown on the bottom, 3 to 4 minutes. Carefully flip the crab cakes and cook the other side until golden brown. Toss the mixed greens with the bean salad and adjust the seasonings. Serve the crab cakes with the salad.

SPICY CRAB CAKES WITH LEMON AIOLI SAUCE

Steps:

• Heat a medium size pan over medium heat. Add the butter. Once melted add the shallot, 1 clove of garlic and red pepper. Lightly saute until tender, about 3 minutes. Season with salt and pepper. Remove from heat and allow to cool.
• In a medium bowl, mix together mayonnaise, Dijon mustard, lemon zest, crab boil seasoning, fresh parsley, 1/2 cup of the panko and egg. Mix in cooked vegetables, hot sauce, and salt and pepper, to taste. Add crabmeat and stir well.
• Form crab cakes using about 2 tablespoons of crab mixture for each cake.. Flatten until they're about 3/4 inches high. Dip the cakes into the remaining panko.
• Add oil to a large skillet over high heat. Add crab cakes and saute, flipping once, until golden brown and crisp, about 5 to 6 minutes per side. Serve with Lemon Aioli.
• In a medium bowl, mix all the ingredients together.

CRAB CAKES WITH HERB SALAD

Steps:

• For Vinaigrette: Whisk oil, lemon juice, dill, tarragon, cilantro, green onion, and mustard in small bowl. Season with salt and pepper.
• For Crab Cakes: Line baking sheet with waxed paper. Whisk first 10 ingredients in large bowl. Mix in crabmeat and 1 cup panko, breaking up crabmeat slightly. Let stand 10 minutes.
• Place remaining panko on rimmed baking sheet, spreading slightly. Form crab mixture into sixteen 2-inch-diameter patties, using a scant 1/4 cup for each. Press both sides of patties into panko. Transfer to waxed paper-lined baking sheet. Cover and chill at least 1 hour and up to 1 day.
• Melt 1 tablespoon butter with 1 tablespoon oil in each of 2 heavy large skillets over medium-high heat. Add crab cakes to skillets and cook until golden on both sides, adding more butter and oil as needed, about 5 minutes total.
• Place salad mix in very large bowl. Add 1/2 cup vinaigrette, toss. Arrange crab cakes on platter. Garnish with herb sprigs, drizzle with some remaining vinaigrette and serve with salad.

CRAB MAYONNAISE WITH MELBA TOAST & HERB SALAD

Steps:

• To make the crab mayonnaise, put the egg yolk and mustard in a medium bowl and whisk together. Add a drop of the oil and whisk until completely combined. Gradually add the oil, a drop at a time, then in a thin trickle, whisking continuously until you have a thick mayonnaise. Whisk in the lemon zest and juice, stir in the crabmeat and season to taste. This mix can be made a few hours ahead and kept in the fridge.
• For the Melba toast, heat the grill to high. Place the bread on a baking sheet and toast on both sides until lightly browned. Cut the crusts off the toast, then carefully cut through the middle of each slice horizontally to give you 2 thin slices. Cut each of these into 4 triangles. Put the triangles, untoasted-side up, on the baking sheet and place back under the grill to brown - if they curl up slightly, all the better. The toast can be made a day ahead and kept in an airtight container.
• Assemble the herb salad just before serving: put all the herbs in a bowl, add the shallot and capers, then dress with olive oil and vinegar. Toss everything together until well mixed and you're ready to serve. See our step-by-step guide to plating up..