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Lemon Aioli Crab Cakes

Lemon Aioli Crab Cakes

with Fingerling Potatoes and an Arugula and Tomato Salad

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

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

2 clove

Garlic

12 ounce

Fingerling Potatoes

1 unit

Lemon

1 teaspoon

Smoked Paprika

4 tablespoon

Mayonnaise

(Contains Eggs)

2 teaspoon

Dijon Mustard

10 ounce

Crab Cakes

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

¼ cup

Panko Breadcrumbs

(Contains Wheat)

2 ounce

Arugula

Not included in your delivery

2 teaspoon

Vegetable Oil

1 tablespoon

Butter

(Contains Milk)

Salt

Pepper

3 teaspoon

Olive Oil

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Nutrition Values

/ per serving
Energy (kJ)3598 kJ
Calories860 kcal
Fat61 g
Saturated Fat14 g
Carbohydrate57 g
Sugar10 g
Dietary Fiber8 g
Protein26 g
Cholesterol170 mg
Sodium1050 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.

Utensils

Zester
Baking Sheet
Small Bowl
Large Pan
Paper Towel
Large Bowl

Instructions

Prep
1

Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. Quarter tomatoes. Trim and thinly slice scallions. Mince or grate 1 clove garlic (we sent more). Halve potatoes lengthwise. Zest and halve lemon (halve both lemons for 4 servings).

Roast Potatoes
2

Toss potatoes on a baking sheet with a large drizzle of olive oil, paprika, salt, and pepper. Arrange cut sides down. Roast on top rack until tender and slightly crispy, 20-25 minutes.

Make Aioli
3

Meanwhile, in a small bowl, combine mayonnaise, mustard, garlic, half the lemon zest, and lemon juice to taste. Season with salt.

Coat and Cook Crab Cakes
4

Place panko on a plate; season with salt and pepper. Pat crab cakes dry with paper towels; gently press both sides into panko to coat. Heat a large drizzle of oil in a large, preferably nonstick, pan over medium heat. Add coated crab cakes and cook until golden brown on first side, 4-6 minutes. Add 1 TBSP butter (2 TBSP for 4 servings), flip crab cakes, and cook until golden brown on other side, 4-6 minutes more.

Make Salad
5

In a large bowl, toss together tomatoes, scallions, a drizzle of olive oil, half the arugula (all for 4 servings), a big squeeze of lemon juice, and remaining lemon zest. Season with salt and pepper.

Serve
6

Divide crab cakes, salad, and potatoes between plates. Top crab cakes with aioli. Serve any remaining aioli on the side for dipping.

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