Memorial Day

Crab Cakes & Spicy Caper Mayo

with Arugula & Roasted Vegetable Salad

45 MIN

+$11.99/serving 2 Servings

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From the Test Kitchen

WHY WE LOVE THIS DISH
Our crab cakes get a bit of Italian flair from fresh parsley and roasted red peppers mixed into the patties, plus a tangy caper mayo spiced with Calabrian chile paste.

TECHNIQUE TO HIGHLIGHT
When using fresh, wild crabmeat, shell fragments will still be present. To remove them, lay the crab out on a work surface and use your fingers to carefully separate and pick through the meat until they’re removed and its ready to enjoy!
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Nutrition

PER SERVING
Calories

690 Cals (est.)

View Full Nutrition

fresh

ingredients

8 oz Cooked Wild-Caught Lump Crabmeat
1 Pasture-Raised Egg
¾ lb Potatoes
6 oz Asparagus
2 oz Arugula
¼ cup Marinated Artichoke Hearts
1 Tbsp Capers
1 oz Sliced Roasted Red Peppers
1 bunch Parsley
1 Lemon
½ cup Panko Breadcrumbs
1½ tsps Calabrian Chile Paste
¼ cup Mayonnaise
1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare & roast the vegetables

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Line a sheet pan with foil. Medium dice the potatoes. Snap off and discard the tough, woody stem ends of the asparagus; cut into 2-inch pieces (keeping the pointed tips intact). Place the diced potatoes on the sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer on one side of the sheet pan. Roast 15 minutes. Leaving the oven on, remove from the oven. Meanwhile, place the asparagus pieces in a bowl; drizzle with olive oil and season with salt and pepper. Toss to coat. Carefully transfer to the other side of the sheet pan. Return to the oven and roast 8 to 10 minutes, or until browned and tender when pierced with a fork. Remove from the oven and allow to cool slightly.

2 Prepare the remaining ingredients

Meanwhile, roughly chop the capers. Roughly chop the parsley leaves and stems. Roughly chop the peppers. Halve the lemon crosswise; squeeze the juice into a large bowl, straining out the seeds. Roughly chop the artichokes. In a bowl, combine the mayonnaise, chopped capers, half the chopped parsley, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Place the crab in a strainer; hold or rest the strainer over a bowl. Using a spoon, press down on the crab to release as much liquid as possible; discard the liquid. Place the dried crab on a work surface; carefully pick through and remove any shells.

3 Form the crab cakes

Crack the egg into a large bowl. Season with salt, pepper, and the spice blend; whisk until combined and smooth. Add the prepared crab, chopped peppers, breadcrumbs, and remaining chopped parsley; stir to thoroughly combine. Form the mixture into four 1/2-inch-thick cakes.

4 Cook the crab cakes

In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the crab cakes. Cook 3 to 5 minutes per side, or until browned and cooked through. Transfer to a plate; immediately season with salt.

5 Make the salad & serve your dish

To the bowl of lemon juice, add a drizzle of olive oil and season with salt and pepper. Whisk to combine. Add the arugula, roasted vegetables, and chopped artichokes. Toss to combine. Taste, then season with salt and pepper if desired. Serve the salad topped with the cooked crab cakes and spicy caper mayo. Enjoy!