Bistro Salad with Warm Crab Cakes Recipe
- CRAB CAKES:
- 6 Metropolitan Market Dungeness Crab Cakes
- 1/2 cup Metropolitan Market Aioli
- 1/4 cup Metropolitan Market Extra Virgin Olive Oil or butter
- 2 heads of fennel, ends trimmed, core removed, and thinly sliced
- 4 - 6 cups mâche or other tender salad greens
- 4 radishes, thinly sliced
- CHAMPAGNE VINAIGRETTE:
- 4 Tbsp champagne vinegar
- 3 tsp Dijon mustard
- 1/2 tsp minced shallot
- 1/2 tsp sugar
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/2 cup Metropolitan Market Extra Virgin Olive Oil
- To make vinaigrette, in a small bowl whisk together vinegar, mustard, shallot, sugar, salt, and pepper until salt and sugar dissolve. Whisk in olive oil. Set aside or cover and chill until serving time.
- Heat 2 tablespoon olive oil (or butter) in a medium nonstick skillet over medium heat. Add half of the crab cakes and cook, turning once, until golden brown on both sides, 2 to 3 minutes per side. Remove from heat.
- Toss salad ingredients with dressing in a medium bowl. Serve with warm crab cakes and a dollop of aioli.
Nutrition:Amount Per Serving (based on 6 servings)
Fat: 56 g
Saturated Fat: 8 g
Cholesterol: 65 mg
Sodium: 720 mg
Carbohydrates: 26 g
Fiber: 3 g
Sugar: 5 g
Protein: 20 g
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