Lemon Aioli Crab Cakes
with Fingerling Potatoes and an Arugula and Tomato Salad
Lemon Aioli Crab Cakes
Golden crab cakes pair with zesty lemon aioli, tender fingerling potatoes, and a fresh arugula-tomato salad for a bright, satisfying seafood dinner.
Ingredients
For 2 servings
- 2 ounce Arugula
- 10 ounce Crab Cakes
- 2 teaspoon Dijon Mustard
- 12 ounce Fingerling Potatoes
- 2 clove Garlic
- 4 ounce Grape Tomatoes
- 1 unit Lemon
- 4 tablespoon Mayonnaise
- ¼ cup Panko Breadcrumbs
- 2 unit Scallions
- 1 teaspoon Smoked Paprika
Additional Ingredients
- 1 tablespoon Butter
- 3 teaspoon Olive Oil
- Pepper
- Salt
- 2 teaspoon Vegetable Oil
Mediterranean
PDF
DifficultyEasy
Total Time35m
Calories860
Protein26g
Carbs57g
Fat61g
Tags:
Fiber Smart
⚠️Allergens:
🥚Eggs🐟Fish🥛Milk🦐Shellfish🌱Soy🌾WheatSwaps and substitutions
For egg-free needs, use an egg-free mayo in the lemon sauce, and for dairy-free serving, keep sides simple and fresh. If you need a gluten-free version, swap the breadcrumb coating for certified gluten-free crumbs and check the crab cakes and mustard are wheat-free.
What to serve with it
Serve with a crisp white wine or sparkling water with lemon to echo the bright citrus notes. A simple green vegetable or extra salad makes a good light side if you want a fresher plate.
