Chill Time
Artichoke Crab Cakes
Butter Lettuce-Radish Salad
Ingredients
- 1 lb lump crabmeat, drained
- 1 (12-oz) jar marinated quartered artichoke hearts, drained and finely chopped
- ¾ cup olive-oil mayonnaise, divided
- 4 tsp Dijon mustard, divided
- 1 tsp lemon zest
- ¼ tsp pepper
- 1 large egg, lightly beaten
- 1 cup panko breadcrumbs (preferably whole wheat)
- 2 Tbsp olive oil
- 1 Tbsp fresh lemon juice
Instructions
- Remove any shell pieces from crabmeat.
- Combine artichokes, ¼ cup mayonnaise, 3 tsp mustard, lemon zest, pepper, and egg in a large bowl. Gently fold in panko and crab. Shape into 12 patties.
- Cook crab cakes, in 2 batches, in 1 Tbsp hot oil per batch in a large nonstick skillet over medium heat 4 minutes per side or until golden brown.
- Combine ½ cup mayonnaise, 1 tsp mustard, and lemon juice in a small bowl. Serve with crab cakes.
Side Dish Ingredients
- 3 heads butter lettuce
- 3 radishes, thinly sliced
- 1 shallot, thinly sliced
- ⅓ cup refrigerated organic honey-balsamic vinaigrette (such as Tessemae's)
Side Dish Instructions
- Separate lettuce leaves from each lettuce core; discard cores.
- Combine lettuce, radishes, shallot, and vinaigrette; toss.
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