HelloFresh
Crab Cakes Under a Meyer Lemon-Dressed Salad

Crab Cakes Under a Meyer Lemon-Dressed Salad

with Fingerling Potatoes and Lemon Aioli

Premium
star version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 icon
Rated 3.4 / 4out of 3281 ratings
Read more

Crab is one of the gems of the sea: it’s tender and sweet in ways that other shellfish can only aspire to. So when our chefs devised this recipe with ready-to-cook crab cakes, we knew it would be impossible to resist. The cakes have just enough breading and veggies to give them the perfect amount of moistness, tenderness, and crunch. To let them really shine, we’re keeping the sides simple: a salad with Meyer lemon dressing and potatoes roasted with smoked paprika.

Allergens:EggsMilkShellfishWheatFishSoy

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Preparation Time35 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

4 ounce

Heirloom Grape Tomatoes

2 unit

Scallions

1 clove

Garlic

12 ounce

Fingerling Potatoes

1 unit

Meyer Lemon

1 teaspoon

Smoked Paprika

2 ounce

Mayonnaise

(ContainsEggs)

1 teaspoon

Dijon Mustard

10 ounce

Crab Cakes

(ContainsEggs, Milk, Shellfish, Wheat, Fish, Soy)

2 ounce

Arugula

Not included in your delivery

4 teaspoon

Olive Oil

1 tablespoon

Vegetable Oil

1 tablespoon

Butter

(ContainsMilk)

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3012 kJ
Calories720 kcal
Fat51 g
Saturated Fat12 g
Carbohydrate47 g
Sugar7 g
Dietary Fiber9 g
Protein22 g
Cholesterol140 mg
Sodium830 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Instructionsarrow up iconarrow up icon
download icondownload icon
Preheat and Prep
Preheat and Prep
1

Wash and dry all produce. Adjust rack to middle position and preheat oven to 425 degrees. Finely chop tomatoes. Trim, then thinly slice scallions. Mince or grate 1 clove garlic (we sent more). Cut potatoes in half lengthwise. Zest lemon until you have 1 tsp zest, then halve. Squeeze 2 TBSP juice into a small bowl.

Roast Potatoes
Roast Potatoes
2

Toss potatoes on a baking sheet with 1 TBSP olive oil and smoked paprika. Season with salt and pepper. Roast in oven until tender and lightly crisped, 20-25 minutes.

Make Aioli
Make Aioli
3

Stir together mayonnaise, mustard, half the lemon zest, half the lemon juice, and garlic in another small bowl. Season with salt.

Cook Crab Cakes
Cook Crab Cakes
4

Heat 1 TBSP oil in a large pan over medium heat (use a nonstick pan if you have one). Add crab cakes and cook until golden brown on bottom, about 4 minutes. Add 1 TBSP butter to pan, flip crab cakes, and cook until golden brown on other side, about 4 minutes more.

Make Salad
Make Salad
5

In a large bowl, toss together tomatoes, half the scallions, remaining lemon juice and lemon zest, a drizzle of olive oil, and half the arugula (use the rest as you like). Season with salt and pepper.

Plate and Serve
Plate and Serve
6

Divide crab cakes between plates, then arrange salad on top. Add potatoes to the side and dollop with aioli. Garnish with remaining scallions and serve.