thepioneerwoman5.0
Crab Cakes with Arugula Salad
This Crab Cakes with Arugula Salad recipe is so easy to make. Serve it for a weeknight dinner or a dinner party!
👥 4 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 30 min👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●oven
- ●pan
📝 Preparation Steps
1
Position a rack in the middle of the oven and preheat the broiler. Combine the egg, parsley, Old Bay, mustard, garlic salt, ½ cup mayonnaise and ¼ teaspoon each salt and pepper in a large bowl. Grate in the zest of the lemons (reserve the lemons). Fold in the panko and crabmeat until everything is combined.
large egg1lemons, plus wedges for serving2
2
Brush a sheet pan with some of the melted butter. Scoop the crab mixture into 12 portions (about 1/3 cup each) and pat each into a 2½-inch patty. Arrange on the pan and brush the tops with the remaining melted butter.
3
Broil the crab cakes on the middle oven rack until the tops are golden and crisp, 5 to ⏱️ 7 minutes.
4
Meanwhile, for the rémoulade: Mix together the capers, remaining 1 cup mayonnaise, the juice of ½ lemon and ¼ teaspoon each salt and pepper in a medium bowl. Cover and refrigerate until ready to use.
5
Toss the arugula with the olive oil, the juice of ½ lemon and the remaining ¼ teaspoon each salt and pepper in a medium bowl. Add the parmesan and gently toss. Serve the crab cakes with the arugula salad, rémoulade and lemon wedges. Sprinkle with parsley.
Nutrition Facts
calories
970 Calories
fat Content
90 g
fiber Content
3 g
sugar Content
2 g
sodium Content
1432 mg
protein Content
27 g
trans Fat Content
0 g
cholesterol Content
226 mg
carbohydrate Content
13 g
saturated Fat Content
20 g
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