Crab Cakes with Herb Salad
Crab Cakes with Herb Salad is a flavorful French French Receipes dish prepared with quality ingredients. Whisk oil, lemon juice, dill, tarragon, cilantro, green onion, and mustard in small bowl.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionWhisk oil, lemon juice, dill, tarragon, cilantro, green onion, and mustard in small bowl.
Season with salt and pepper.
Do ahead Can be made 1 day ahead.
Cover and chill.
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 about scant 1/4 cup for each.
Press both sides of patties into panko.
Transfer patties 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 of remaining vinaigrette, and serve with salad.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.