“Elegant French Snack: Truffled Crab Cakes with Herb Aïoli & Crispy Provençal Salad”

Allergens

Crustacean Shellfish (Crab), Eggs, Gluten (Panko Breadcrumbs)

Ingredients

• 8 oz fresh lump crab meat
• 1 cup panko breadcrumbs
• 2 large eggs
• 3 tbsp white truffle oil
• 1/4 cup finely chopped shallots
• 1/4 cup minced parsley
• 1/4 cup minced chives
• 1 tsp Dijon mustard
• Salt and pepper, to taste
• 2 cups mixed Provençal greens (arugula, radicchio, frisée)
• 1 cup cherry tomatoes, halved
• 1/4 cup thinly sliced red onion
• 2 tbsp olive oil
• Zest and juice of one lemon
• 1/4 cup mayonnaise
• 1/4 cup chopped basil
• 1/4 cup chopped dill
• 1/4 cup chopped tarragon
• Salt and pepper, to taste

Instructions

1. In a large bowl, gently mix together the crab meat, 3/4 cup panko breadcrumbs, shallots, parsley, chives, truffle oil, mustard, salt, and pepper until well combined.
2. Divide the mixture into four portions and shape each into a round cake. Press additional panko breadcrumbs onto the exterior of each crab cake to form a crust.
3. In a large non stick pan, heat 1 tbsp of olive oil over medium heat. Carefully place the crab cakes in the pan and cook for about 4 minutes per side, or until golden brown and heated through. Remove from the pan and set aside to rest.
4. For the salad, whisk together the lemon zest and juice, olive oil, salt, and pepper to taste. Toss with the mixed greens, cherry tomatoes, red onion, and remaining panko breadcrumbs.
5. In a separate bowl, mix together the mayonnaise, basil, dill, tarragon, salt, and pepper to taste to create the herb aïoli.
6. Plate the crab cakes alongside the Provençal salad and drizzle with herb aïoli for an unforgettable French snack experience!

Chef’s Insight

Truffle oil elevates this dish to an extraordinary level, but if you can't find it, substitute with 1 tbsp of regular olive oil and add 1 tsp truffle salt for a more budget-friendly alternative.

Notes

Feel free to adjust the herb aïoli according to your personal taste preferences.