CRAB CAKES WITH HERB SALAD

Crab Cakes with Herb Salad image

Provided by My Food and Family

Categories Recipes

Number Of Ingredients 28

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Ingredients

1 units vinaigrette
0.5 cups grapeseed oil
0.25 cups lemon juice
1 tablespoons dill
1 tablespoons tarragon
1 tablespoons cilantro
1 tablespoons green onions
0.5 teaspoons dijon mustard
1 units salt
1 units crab
0.25 cups mayonnaise
0.25 cups green onions
2 units eggs
2 tablespoons lemon juice
4 teaspoons dill
4 teaspoons tarragon
4 teaspoons cilantro
1 tablespoons dijon mustard
1 tablespoons lemon peel
0.25 teaspoons ground black pepper
1 pounds blue crabmeat
2 cups panko bread crumbs
2 tablespoons butter
2 tablespoons grapeseed oil
2 containers herb salad
1 sprigs dill
1 sprigs tarragon
1 sprigs cilantro

Steps:

For Vinaigrette: Whisk oil, lemon juice, dill, tarragon, cilantro, green onion, and mustard in small bowl. Season with salt and pepper.
For Crab Cakes: 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 a scant 1/4 cup for each. Press both sides of patties into panko. Transfer 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 remaining vinaigrette and serve with salad.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g