---
title: Crab Cakes Under a Meyer Lemon-Dressed Salad
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/crab-cakes-under-a-meyer-lemon-dressed-salad-5a2e9852c2880049b76ae3a1
prep time: 10 minutes
cook time: 25 minutes
time required: 35 minutes
difficulty: easy
allergens:
  - Eggs
  - Milk
  - Shellfish
  - Wheat
  - Fish
tags: []
rating: 4.5
rating_count: 4000
source_chef: Recipe Development Team
nutrition:
  calories: 720
  protein: 22
  fat: 51
  saturated fat: 12
  carbohydrates: 47
  sugar: 7
  fiber: 9
  cholesterol: 140
  sodium: 830
image: "https://images.recipes.furrysalamander.com/Seafood%20Recipes/Crab/crab-cakes-under-a-meyer-lemon-dressed-salad.avif"
---
Wash and dry all produce. Adjust rack to middle position and preheat oven to 425 degrees. Finely chop @heirloom grape tomatoes{8%oz}(chopped). Trim, then thinly slice @scallions{4%unit}(sliced). Mince or grate 1 clove @garlic{2%clove}(we sent more). Cut @fingerling potatoes{24%oz} in half lengthwise. Zest @meyer lemon{2%unit} until you have 1 tsp zest, then halve. Squeeze 2 TBSP juice into a #small bowl{}.

Toss potatoes on a #baking sheet{} with @olive oil{1%tbsp} and @smoked paprika{2%tsp}. Season with @salt{} and @pepper{}. Roast in oven until tender and lightly crisped, ~{20%minutes} to ~{25%minutes}.

Stir together @mayonnaise{4%oz}, @dijon mustard{2%tsp}, half the lemon zest, half the lemon juice, and garlic in another #small bowl{}. Season with salt.

Heat @vegetable oil{1%tbsp} in a #large pan{} over medium heat (use a #nonstick pan{} if you have one). Add @crab cakes{20%oz} and cook until golden brown on bottom, about ~{4%minutes}. Add @butter{1%tbsp} to pan, flip crab cakes, and cook until golden brown on other side, about ~{4%minutes} more.

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{2%oz}. Season with salt and pepper.

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.