Crab Cakes With Herb Salad (Food Network Kitchens) |
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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Ingredients:
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 |
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 |
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:
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.
5. Photograph by Anna Williams
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