CRAB FRITTERS WITH HERB SALAD AND MEYER LEMON AIOLI

CRAB FRITTERS WITH HERB SALAD AND MEYER LEMON AIOLI image

Yield 4 servings

Number Of Ingredients 21

Aioli
1/2 cup mayonnaise
2 TBL fresh Meyer lemon juice
1 1/2 tsp finely grated meyer lemon peel
1 1/2 tsp dijon mustard
1 tsp sherry wine vinegar
1/4 cup extra virgin olive oil
Fritters and Salad
2 large eggs, separated
1 TBL creme fraiche or sour cream
1 cup packed crabmeat, picked over, broken into 1/2 inch pieces (about 6 ounces)
2 TBL chopped fresh chives
1 TBL finely chopped shallot
1 TBL chopped fresh italian parsley
4 medium sized shitake mushrooms, stemmed, caps thinly sliced
1 TBL butter
For Salad
2 TBL extra virgin olive oil
1 TBL fresh meyer lemon juice
1/2 cup (packed) small fresh basil leaves
1/2 cup (packed) fresh italian parsley leaves

Steps:

For Aioli Place mayonnaise in small bowl. Whisk in lemon juice, lemon peel, mustard, and vinegar. Gradually whisk in oil. Season to taste with salt and pepper. (can be made 1 day ahead. Cover;chill. Bring to room temp before serving). Fritters Whisk egg yolks and creme fraiche in small bowl to blend. Combine crabmeat, chives, shallot, and chopped parsley in medium bowl. Gently mix in mushrooms and yolk mixture. (can be made 2 hours ahead. Cover crab mixture and chill). Beat egg whites in medium bowl until stiff but not dry. Fold into crab mixture. Melt butter in heavy large skillet over medium heat. For each fritter, drop 1/4 of crab mixture (about 1/2 cup) into skillet, spacing mounds apart. Sprinkle each with salt and pepper, and flatten slightly. Cook fritters until bottoms are brown, about 3 minutes. Turn fritters over. Cook until cooked through, about 3 minutes longer. Transfer fritters to plates. Top each fritter with dollop of aioli. For salad Whisk oil and lemon juice in medium bowl to blend. Season with salt and pepper. Mix in herbs. Place herb salad alongside fritters and serve.