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Crab Cakes Under a Meyer Lemon-Dressed Salad

with Fingerling Potatoes and Lemon Aioli

Crab Cakes Under a Meyer Lemon-Dressed Salad

Golden crab cakes served with tender fingerling potatoes and a bright Meyer lemon salad, finished with creamy lemon aioli for a fresh, coastal bite.

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Ingredients

For 2 servings

  • 2 ounce Arugula
  • 10 ounce Crab Cakes
  • 1 teaspoon Dijon Mustard
  • 12 ounce Fingerling Potatoes
  • 1 clove Garlic
  • 4 ounce Heirloom Grape Tomatoes
  • 2 ounce Mayonnaise
  • 1 unit Meyer Lemon
  • 2 unit Scallions
  • 1 teaspoon Smoked Paprika

Additional Ingredients

  • 1 tablespoon Butter
  • 4 teaspoon Olive Oil
  • Pepper
  • Salt
  • 1 tablespoon Vegetable Oil
Crab Cakes Under a Meyer Lemon-Dressed Salad
Mediterranean
PDF
DifficultyEasy
Total Time35m
Calories720
Protein22g
Carbs47g
Fat51g
Tags:
Fiber SmartLow Sugar
⚠️Allergens:
🥚Eggs🐟Fish🥛Milk🦐Shellfish🌱Soy🌾Wheat

Swaps and substitutions

For an egg-free version, use a dairy-free lemon spread or plain vegan mayo in place of the aioli. If shellfish is an issue, swap the crab cakes for a sturdy fish cake or a plant-based patty that can hold up to the same salad and potatoes.

What to serve with it

Serve with extra lemon wedges and a crisp white wine or sparkling water to echo the bright citrus notes. A simple green vegetable or warm crusty bread works well if you want to round out the plate without overpowering the crab.

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