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Name: Crab Cakes With Herb Salad
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 1
Cuisine: not set
Ingredients: 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

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INGREDIENTS

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

INSTRUCTIONS

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Crab Cakes With Herb Salad

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

Directions 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.Photograph by Anna Williams Recipe courtesy of Food Network Magazine CATEGORIES:

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Nutrition

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Serving Size: 1 recipe (1268g)
Recipe Makes: 1

Calories: 2855
Calories from Fat: 2260 (79%)

Amt Per Serving		% DV

	Total Fat 251.1g	335 %
	Saturated Fat 71.3g	357 %
	Monounsaturated Fat 60.4g
	Polyunsanturated Fat 10.1g
Cholesterol 711.2mg		219 %
Sodium 10557.2mg		364 %
Potassium 2676.6mg		70 %
Total Carbohydrate 54.3g		16 %
	Dietary Fiber 5.5g	22 %
	Sugars, other 48.8g
Protein 98.6g		141 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 2855

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