Crab Cakes with Herb Salad

23 Feb

Recently I helped out with the cooking for a fundraising event.  Over the course of the weekend so many delicious meals were made, and this was one of my favourites.  It’s very light yet filling, and the vinaigrette is packed with flavour!  This recipe serves 16, so you might want to reduce it a few times if you’re not serving that many people.  It’s perfect for a weekend lunch, and what’s even better is that you can do most of the preparation ahead of time.


Vinaigrette: 1/2 cup grapeseed oil
1/4 cup fresh lemon juice
1 tablespoon minced fresh dill
1 tablespoon minced fresh tarragon
1 tablespoon minced green onion
1/2 teaspoon Dijon mustard

Crab Cakes: 1/4 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 cilantro
1 tablespoon Dijon mustard
1 tablespoon finely grated lemon peel
1/4 teaspoon ground black pepper
1 pound blue crabmeat or Dungeness crabmeat
2 cups panko breadcrumbs, divided
2 tablespoons (or more) butter
2 tablespoons (or more) grapeseed oil

Salad:  2 5-ounce containers herb salad mix
fresh sprigs of dill, tarragon, cilantro

Vinaigrette preparation: Whisk oil, lemon juice, dill, tarragon, cilantro, green onion, and mustard in a small bowl. Season with salt and pepper.
 Can be made one day ahead – cover and chill.

Crab cakes: Line baking sheet with waxed paper. Whisk first 10 ingredients in a 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 a 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 a salad.

We added a few cherry tomatoes to add a pop of colour:

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