Crab Cakes Under a Lemon-Dressed Salad
with Fingerling Potatoes and Lemon Aioli
Crab Cakes Under a Lemon-Dressed Salad
Crispy crab cakes pair with tender fingerling potatoes and a bright lemon-dressed salad, finished with creamy lemon aioli for a fresh, coastal dinner.
Ingredients
For 2 servings
- 1 ounce Arugula
- 10 ounce Crab Cakes
- 1 teaspoon Dijon Mustard
- 12 ounce Fingerling Potatoes
- 1 clove Garlic
- 4 ounce Grape Tomatoes
- 1 unit Lemon
- 2 ounce Mayonnaise
- 2 unit Scallions
- 1 teaspoon Smoked Paprika
Additional Ingredients
- 1 tablespoon Butter
- 4 teaspoon Olive Oil
- Pepper
- Salt
- 1 tablespoon Vegetable Oil
Mediterranean
PDF
DifficultyEasy
Total Time35m
Calories830
Protein23g
Carbs49g
Fat60g
Tags:
Fiber SmartLow Sugar
⚠️Allergens:
🥚Eggs🐟Fish🥛Milk🦐Shellfish🌱Soy🌾WheatSwaps and substitutions
For egg-free needs, swap the mayonnaise-based sauce for an egg-free lemony dressing or vegan mayo. For dairy-free or soy-free diets, choose crab cakes and condiments made without milk or soy, and use a mustard-based drizzle instead.
What to serve with it
Serve with a crisp white wine or sparkling water with citrus, plus extra lemon wedges for brightness. A simple cucumber salad or steamed green beans would echo the fresh, light flavors without weighing down the plate.
