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Crab Cakes & Tartar Sauce

with Dijon Potato & Asparagus Salad

40 MIN

+$11.99/serving 2 Servings

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From the Test Kitchen

WHY WE LOVE THIS DISH
It’s packed with bright, zesty flavors thanks to our crispy crab cakes—made with wild-caught lump crab, mustard, New England-style seasonings, and more—our homemade tartar sauce, and a punchy potato-asparagus salad.

TECHNIQUE TO HIGHLIGHT
When working with fresh, wild crabmeat, shell fragments will usually 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 all discarded and you’re ready to enjoy!
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Nutrition

PER SERVING
Calories

870 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
1 Lemon
1 Shallot
1 bunch Chives
½ cup Panko Breadcrumbs
3 Tbsps Pepper Sofrito
¼ cup Mayonnaise
1 Tbsp Whole Grain Dijon Mustard
1 Tbsp Dijon Mustard
2 tsps Honey
1 Tbsp Capers
1½ tsps New England-Style Seasoning (Black Pepper, Paprika & Spices)

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients

Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Medium dice the potatoes. Snap off and discard the tough, woody stem ends of the asparagus; cut into 1-inch pieces (keeping the pointed tips intact). Halve and peel the shallot; finely chop to get 2 tablespoons (you may have extra). Quarter and deseed the lemon. Roughly chop the capers. Thinly slice the chives. To make the vinaigrette, in a large bowl, combine the chopped shallot, honey, whole grain mustard, and the juice of 2 lemon wedges; season with salt and pepper. Slowly whisk in 2 tablespoons of olive oil. To make the tartar sauce, in a separate bowl, combine the mayonnaise, chopped capers, the juice of 1 lemon wedge, and half the sliced chives; 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.

2 Make the potato & asparagus salad

Add the diced potatoes to the pot of boiling water and cook 12 minutes. Add the asparagus pieces and cook 2 to 4 minutes, or until the vegetables are tender when pierced with a fork. Turn off the heat. Drain thoroughly. Rinse the cooked potatoes and asparagus under cold water to cool; drain thoroughly, then transfer to the bowl of shallot vinaigrette. Stir to coat. Taste, then season with salt and pepper if desired.

3 Form the crab cakes

Meanwhile, crack the egg into a large bowl; add the seasoning and smooth dijon mustard. Season with salt and pepper; beat until smooth. Add the crab, pepper sofrito, breadcrumbs, and remaining sliced chives. Gently mix to combine. Form the mixture into two 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 Dress the arugula & serve your dish

In a large bowl, combine the arugula, the juice of the remaining lemon wedge, and a drizzle of olive oil; season with salt and pepper. Toss to coat. Serve the dressed arugula topped with the cooked crab cakes and tartar sauce. Serve the potato and asparagus salad on the side. Enjoy!