Wine Pairing: Torii Mor Chardonnay or Pinot Blanc
Ingredients:
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For Crab Cakes: |
For Citrus Herb Salad: For cooking the Crab Cakes: |
For Vinaigrette: Whisk together the lemon juice and mustard until well combin-
ed. Stir in herbs and green onion. Whisking constantly, add the oils very slowly
(this produces an emulsified (not separated) vinaigrette). Season with salt and
pepper to taste. Set aside. (Can be made one day ahead; cover and refrigerate.
Allow the dressing to come to room temperature and whisk well before serving.)
For Crab Cakes: In a large bowl, whisk together the mayonnaise, egg yolks, lem-
on juice, and Dijon mustard. Stir in the next 7 ingredients until combined. Break
up the crabmeat a little to find and discard any pieces of shell. Add the crabmeat
and 1 cup panko. Let stand 10 minutes. The mixture should hold together but
still be moist; add more panko if needed. Line a baking sheet with wax paper.
Spread remaining panko on a plate. Form crab mixture into twelve patties, using
about ¼ cup for each. Press both sides of patties into panko. Transfer crab cakes
to the lined baking sheet. Cover and chill at least 1 hour and up to 1 day.
Melt butter with oil in a large skillet over medium-high heat. Working in batches,
cook the crab cakes until golden brown on both sides, adding more butter and oil
as needed, about 5 minutes total per batch. Keep warm in a 175-200°F oven.
Meanwhile, in a large bowl, dress the mixed greens with enough vinaigrette to
just coat, being careful not to make them soggy. Place a small mound of greens
in the middle of each salad plate. Arrange three crab cakes per plate on top of
the greens. Drizzle the vinaigrette on top of the cakes and around the plate.
Recipe courtesy of Chef Ariana Sherlock