![recipe_tile7](-/media/images/united-states/widen/recipes/recipe_tile7.jpg?h=875&width=2000&udi=1&cropregion=0,234,2048,1130)
Herbed Crab Cakes
Herbed Crab Cakes
MANTENER PANTALLA ENCENDIDA
Rendimiento: Makes 16 servings
Ingredientes
Ingredients
3/4 cup mayonnaise1/4 cup minced green onions
2 large egg yolks
2 tablespoons fresh lemon juice
4 teaspoons minced fresh dill*
4 teaspoons minced fresh tarragon*
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
2 1/2 cups panko (Japanese breadcrumbs),** divided
Ingredients
1/2 cup butter
1/2 cup grapeseed oil
1 (5.5 oz.) bag salad greens
1 cup vinaigrette, divided
Herb sprigs, optional
Lemon wedges, optional
Método de preparación
- Line baking sheet with waxed paper.
- Whisk mayonnaise, onions, yolks, juice, herbs, mustard, lemon peel and pepper in large bowl.
- Mix in crabmeat and 1 cup panko, breaking up crabmeat slightly. Let stand 10 minutes.
- Spread remaining panko on rimmed baking sheet.
- Form crab mixture into sixteen 2-inch diameter patties, using about 1/4 cup for each. Press both sides of patties into panko.
- Transfer patties to waxed-paper-lined baking sheet. Cover and place in Sub-Zero refrigerator for at least 1 hour, but no longer than 1 day.
To cook:
- In each of 2 large skillets over medium-high heat on Wolf rangetop, melt 1 tablespoon butter with 1 tablespoon oil.
- Add crab cakes to skillets and cook 3 minutes or until golden. Turn cakes over and cook another 3 to 4 minutes, adding more butter and oil as needed. Continue to cook until cakes are heated through.
To serve:
- In medium bowl, gently toss salad mix and 1/2 cup vinaigrette.
- Arrange crab cakes on platter.
- Garnish with herb sprigs, drizzle with some of remaining vinaigrette, and serve with salad. Garnish with lemon wedges.
* 1 1/2 teaspoons dried herbs can be substituted for 4 teaspoons fresh herbs.
** Available in the Asian foods section of supermarkets and at Asian markets.