Crab Cake & Butter Lettuce Salad

Cook, Mains, Recipes, Starters, Weeknight Dinner

Crab Cake & Butter Lettuce Salad

In many areas, crab season kicks off in late November. The milky-sweet meat is a treat when formed into little cakes and panfried. If you can resist eating them immediately on their own, a bed of tender butter lettuce and a drizzle of creamy lemon dressing are a match made in heaven.

 

Crab Cake & Butter Lettuce Salad

 

2 large eggs

1 Tbs. plus 1/3 cup (3 fl. oz./80 ml.) mayonnaise

1 lb. (500 g.) cooked crabmeat, picked over for shell fragments and squeezed to remove excess water

1/2 cup (1 oz./30 g.) fresh fine white bread crumbs

Salt and freshly ground pepper

4 green onions, including tender green parts, finely chopped

2 tsp. Dijon mustard

Juice of 1 lemon

2 Tbs. unsalted butter

2 heads butter lettuce, torn into bite-sized pieces

 

In a bowl, whisk the eggs lightly. Add the 1 tablespoon mayonnaise, the crab, bread crumbs, 2 teaspoons salt, 1/2 teaspoon pepper and green onions. Stir with a fork until well mixed. Divide the mixture into 8 equal portions and gently form each portion into a small patty.

 

In a small bowl, whisk together the 1/3 cup mayonnaise, the mustard, lemon juice and 1/3 teaspoon pepper until smooth.

 

In a large frying pan, melt the butter over medium-low heat. Working in batches if needed, add the crab cakes and cook without moving them until golden brown on the first side, about 4 minutes. Turn and cook until golden brown on the second side, 3-4 minutes. Arrange the lettuce on plates and place the crab cakes on top. Drizzle with the dressing and serve. Serves 4.

 

Williams-Sonoma Salad of the Day CookbookFind more creative and colorful salads in our cookbook Salad of the Day, by Georgeanne Brennan.

3 comments about “Crab Cake & Butter Lettuce Salad

  1. Claire Ann Peetz Blog Crab Cake & Butter Lettuce Salad - Claire Ann Peetz Blog

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