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KEEP SCREEN ON

Yield: Makes 16 servings

Ingredients
Ingredients
3/4 cup mayonnaise

1/4 cup minced green onions

2 large egg yolks

2 tablespoons fresh lemon juice

4 teaspoons minced fresh dill*

4 teaspoons minced fresh tarragon*

4 teaspoons minced fresh cilantro*

1 tablespoon Dijon mustard

1 tablespoon finely grated lemon peel

1/4 teaspoon ground black pepper

1 pound blue crabmeat

2 1/2 cups panko (Japanese breadcrumbs),** divided

Ingredients


1/2 cup butter

1/2 cup grapeseed oil

1 (5.5 oz.) bag salad greens

1 cup vinaigrette, divided

Herb sprigs, optional

Lemon wedges, optional

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Preparation Method

  1. Line baking sheet with waxed paper.
  2. Whisk mayonnaise, onions, yolks, juice, herbs, mustard, lemon peel and pepper in large bowl.
  3. Mix in crabmeat and 1 cup panko, breaking up crabmeat slightly. Let stand 10 minutes.
  4. Spread remaining panko on rimmed baking sheet.
  5. Form crab mixture into sixteen 2-inch diameter patties, using about 1/4 cup for each. Press both sides of patties into panko.
  6. Transfer patties to waxed-paper-lined baking sheet. Cover and place in Sub-Zero refrigerator for at least 1 hour, but no longer than 1 day.

To cook:

  1. In each of 2 large skillets over medium-high heat on Wolf rangetop, melt 1 tablespoon butter with 1 tablespoon oil.
  2. Add crab cakes to skillets and cook 3 minutes or until golden. Turn cakes over and cook another 3 to 4 minutes, adding more butter and oil as needed. Continue to cook until cakes are heated through.

To serve:

  1. In medium bowl, gently toss salad mix and 1/2 cup vinaigrette.
  2. Arrange crab cakes on platter.
  3. Garnish with herb sprigs, drizzle with some of remaining vinaigrette, and serve with salad. Garnish with lemon wedges.

* 1 1/2 teaspoons dried herbs can be substituted for 4 teaspoons fresh herbs.

** Available in the Asian foods section of supermarkets and at Asian markets.


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