Crab Cakes Under a Meyer Lemon-Dressed Salad

🥘 Ingredients

• arugula
  2 oz
• butter
  1 tbsp
• crab cakes
  20 oz
• dijon mustard
  2 tsp
• fingerling potatoes
  24 oz
• garlic (we sent more)
  2 clove
• heirloom grape tomatoes (chopped)
  8 oz
• mayonnaise
  4 oz
• meyer lemon
  2 unit
• olive oil
  1 tbsp
• pepper
• salt
• scallions (sliced)
  4 unit
• smoked paprika
  2 tsp
• vegetable oil
  1 tbsp

🍳 Cookware

• small bowl
• baking sheet
• small bowl
• large pan
• nonstick pan
• large bowl

1. 

   1

   Wash and dry all produce. Adjust rack to middle position and preheat oven to 425 degrees. Finely chop heirloom grape tomatoes . Trim, then thinly slice scallions . Mince or grate 1 clove garlic . Cut fingerling potatoes in half lengthwise. Zest meyer lemon until you have 1 tsp zest, then halve. Squeeze 2 TBSP juice into a small bowl .

   heirloom grape tomatoes: 8 oz (chopped), scallions: 4 unit (sliced), garlic: 2 clove (we sent more), fingerling potatoes: 24 oz, meyer lemon: 2 unit
2. 

   2

   Toss potatoes on a baking sheet with olive oil and smoked paprika . Season with salt and pepper . Roast in oven until tender and lightly crisped, ⏱️ 20 minutes to ⏱️ 25 minutes .

   olive oil: 1 tbsp, smoked paprika: 2 tsp, salt, pepper
3. 

   3

   Stir together mayonnaise , dijon mustard , half the lemon zest, half the lemon juice, and garlic in another small bowl . Season with salt.

   mayonnaise: 4 oz, dijon mustard: 2 tsp
4. 

   4

   Heat vegetable oil in a large pan over medium heat (use a nonstick pan if you have one). Add crab cakes and cook until golden brown on bottom, about ⏱️ 4 minutes . Add butter to pan, flip crab cakes, and cook until golden brown on other side, about ⏱️ 4 minutes more.

   vegetable oil: 1 tbsp, crab cakes: 20 oz, butter: 1 tbsp
5. 

   5

   In a large bowl , toss together tomatoes, half the scallions, remaining lemon juice and lemon zest, a drizzle of olive oil, and half the arugula . Season with salt and pepper.

   arugula: 2 oz
6. 

   6

   Divide crab cakes between plates, then arrange salad on top. Add potatoes to the side and dollop with aioli. Garnish with remaining scallions and serve.