---
title: Crab Cakes Under a Meyer Lemon-Dressed Salad
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/crab-cakes-under-a-meyer-lemon-dressed-salad-5a2e9852c2880049b76ae3a1
servings: 2
prep time: 10 minutes
cook time: 25 minutes
time required: 35 minutes
difficulty: Easy
allergens:
  - Shellfish
  - Eggs
  - Milk
  - Wheat
  - Soy
tags:
  - Seafood
  - Lemon
  - Easy
rating: 4.5
rating_count: 4000
source_chef: Recipe Development Team
review_highlights:
  - theme: Flavor
    text: Tender and sweet crab cakes with perfect moistness and crunch
  - theme: Presentation
    text: Elegant plating with bright Meyer lemon dressing and roasted potatoes
image: "data/recipes/crab-cakes-under-a-meyer-lemon-dressed-salad.jpg"
---
Wash and dry all produce. Halve @heirloom grape tomatoes{2%cup}. Trim and thinly slice @scallions{4%pieces}. Mince 1 clove @garlic{2%cloves}. Cut @fingerling potatoes{12%oz} in half lengthwise. Zest @meyer lemon{1%piece} to yield 1 tsp, then halve and squeeze 2 tbsp juice into a #small bowl{}.

Toss potatoes on a #baking sheet{} with @olive oil{1%tbsp} and @smoked paprika{1%tsp}. Season with salt and pepper. Roast in #oven{} preheated to 425°F until tender and lightly crisped ~{25%minutes}.

In another #small bowl{}, stir together @mayonnaise{2%tbsp}, @dijon mustard{1%tsp}, half the lemon zest, half the lemon juice, and minced garlic. Season with salt.

Heat @vegetable oil{1%tbsp} in a #large skillet{} over medium heat. Add @crab cakes{4%pieces} and cook until golden brown on bottom ~{4%minutes}. Add @butter{1%tbsp} to pan, flip crab cakes, and cook until golden brown on other side ~{4%minutes}.

In a #large bowl{}, toss together tomatoes, half the scallions, remaining lemon juice and zest, a drizzle of olive oil, and half the @arugula{3%cup}. Season with salt and pepper.

Divide crab cakes between plates and arrange salad on top. Add roasted potatoes to the side and dollop with lemon aioli. Garnish with remaining scallions and serve.