Crab Cakes with Herb Salad
Golden crab cakes are plated over a lemony herb salad and drizzled with a bright remoulade, turning a simple pan-fry into a composed plate.
Restaurant plating usually just means building height and contrast, and a peppery salad tossed at the last minute does exactly that here. The remoulade takes the tartar sauce concept further with capers and a little heat. Keep the salad barely dressed so it does not wilt before it reaches the table.
Ingredients
Method
Tap a number to mark a step doneGently combine the crab meat, panko, half the mayonnaise, the egg, and dijon mustard in a large bowl without overworking the lumps.
Divide the mixture into 8 small patties, place on a tray, and refrigerate for 20 minutes to firm up.
Whisk the remaining mayonnaise with the capers, hot sauce, and a squeeze of the lemon juice to make the remoulade, then set aside.
Melt the butter in a large skillet over medium heat and fry the crab cakes in batches for 4 minutes per side until golden and crisp.
Transfer the crab cakes to a paper towel-lined plate to drain briefly while you quickly finish putting the salad together.
Whisk the remaining lemon juice, lemon zest, olive oil, and half the kosher salt in a large bowl.
Toss the mixed greens and chives in the dressing just before plating, seasoning lightly with the remaining kosher salt to taste.
Mound the dressed greens on each plate, top with two crab cakes, and finish with a drizzle of the remoulade.
Kitchen note
Make the remoulade and dress the crab cake patties a day ahead if it helps, but always toss the greens at the very last minute so they stay crisp.
