Crab Cakes Under a Lemon-Dressed Salad

Name: Crab Cakes Under a Lemon-Dressed Salad with Fingerling Potatoes and Lemon Aioli
Total time: 35 min
Yield: 2
Cuisine: Mediterranean
Ingredients: 4 ounce Grape Tomatoes; 2 unit Scallions; 1 clove Garlic; 12 ounce Fingerling Potatoes; 1 unit Lemon; 1 teaspoon Smoked Paprika; 2 ounce Mayonnaise; 1 teaspoon Dijon Mustard; 10 ounce Crab Cakes; 1 ounce Arugula; 4 teaspoon Olive Oil; 1 tablespoon Vegetable Oil; 1 tablespoon Butter; Salt; Pepper

with Fingerling Potatoes and Lemon Aioli

Recipe Development TeamPublished on May 17, 2018

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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 lemon dressing and potatoes roasted with smoked paprika.

Allergens:

Eggs

•Milk

•Shellfish

•Wheat

•Fish

•Soy

The quantities provided above are averages only.

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

Total Time35 minutes

Prep Time

DifficultyEasy

Ingredients

serving amount

4 ounce

Grape Tomatoes

2 unit

Scallions

1 clove

Garlic

12 ounce

Fingerling Potatoes

1 unit

Lemon

1 teaspoon

Smoked Paprika

2 ounce

Mayonnaise

(Contains: Eggs)

1 teaspoon

Dijon Mustard

10 ounce

Crab Cakes

(Contains: Eggs, Milk, Shellfish, Wheat, Fish, Soy)

1 ounce

Arugula

Not included in your delivery

4 teaspoon

Olive Oil

1 tablespoon

Vegetable Oil

1 tablespoon

Butter

(Contains: Milk)

Salt

Pepper

Nutrition Values

/ per serving

Energy (kJ)3473 kJ

Calories830 kcal

Fat60 g

Saturated Fat14 g

Carbohydrate49 g

Sugar6 g

Dietary Fiber8 g

Protein23 g

Cholesterol185 mg

Sodium890 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.

Instructions

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.