SERVES 4
TOTAL TIME: 30 minutes
This fragrant salad substitutes herb leaves for traditional salad greens.
|
1¼ |
cups mayonnaise |
|
¼ |
cup lemon juice (2 lemons) |
|
1 |
tablespoon hot sauce |
|
1 |
tablespoon finely chopped plus 1 cup fresh cilantro leaves |
|
1 |
tablespoon finely chopped plus 1 cup fresh mint leaves |
|
1 |
tablespoon finely chopped plus ½ cup fresh dill leaves |
|
1 |
pound lump crabmeat, picked over for shells |
|
28 |
saltines, crushed fine (1 cup) |
|
4 |
scallions, white parts minced, green parts sliced thin |
|
3 |
tablespoons olive oil |
|
Salt and pepper |
1. Whisk mayonnaise, 3½ tablespoons lemon juice, hot sauce, and chopped herbs together in large bowl. Measure out and reserve ½ cup of sauce separately. Gently fold crabmeat, saltines, and scallion whites into remaining sauce. Form crabmeat mixture into four 3-inch patties.
2. Heat 2 tablespoons oil in 12-inch nonstick skillet over medium-high heat until shimmering. Lay crab cakes in skillet and cook until golden on both sides, about 5 minutes per side.
3. Meanwhile, toss together herb leaves, scallion greens, remaining 1 tablespoon oil, and remaining ½ tablespoon lemon juice in bowl and season with salt and pepper to taste. Serve with crab cakes and reserved sauce.