CRAB CAKES WITH HERB SALAD

Crab Cakes With Herb Salad image

Provided by Food Network Kitchen

Time 45m

Yield 6 servings

Number Of Ingredients 29

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

Steps:

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.
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.
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.
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.