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.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Heirloom Grape Tomatoes
Crab Cakes(ContainsEggs, Milk, Shellfish, Wheat, Fish, Soy)
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.
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.
Stir together mayonnaise, mustard, half the lemon zest, half the lemon juice, and garlic in another small bowl. Season with salt.
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.
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.
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.