Crab Cakes Under a Meyer Lemon-Dressed Salad

🥘 Ingredients

• arugula
  3 c
• butter
  1 tbsp
• crab cakes
  4 pieces
• dijon mustard
  1 tsp
• fingerling potatoes
  12 oz
• garlic
  2 cloves
• heirloom grape tomatoes
  2 c
• mayonnaise
  2 tbsp
• meyer lemon
  1 piece
• olive oil
  1 tbsp
• scallions
  4 pieces
• smoked paprika
  1 tsp
• vegetable oil
  1 tbsp

🍳 Cookware

• small bowl
• baking sheet
• oven
• small bowl
• large skillet
• large bowl

1. 

   1

   Wash and dry all produce. Halve heirloom grape tomatoes . Trim and thinly slice scallions . Mince 1 clove garlic . Cut fingerling potatoes in half lengthwise. Zest meyer lemon to yield 1 tsp, then halve and squeeze 2 tbsp juice into a small bowl .

   heirloom grape tomatoes: 2 c, scallions: 4 pieces, garlic: 2 cloves, fingerling potatoes: 12 oz, meyer lemon: 1 piece
2. 

   2

   Toss potatoes on a baking sheet with olive oil and smoked paprika . Season with salt and pepper. Roast in oven preheated to 425°F until tender and lightly crisped ⏱️ 25 minutes .

   olive oil: 1 tbsp, smoked paprika: 1 tsp
3. 

   3

   In another small bowl , stir together mayonnaise , dijon mustard , half the lemon zest, half the lemon juice, and minced garlic. Season with salt.

   mayonnaise: 2 tbsp, dijon mustard: 1 tsp
4. 

   4

   Heat vegetable oil in a large skillet over medium heat. Add crab cakes and cook until golden brown on bottom ⏱️ 4 minutes . Add butter to pan, flip crab cakes, and cook until golden brown on other side ⏱️ 4 minutes .

   vegetable oil: 1 tbsp, crab cakes: 4 pieces, butter: 1 tbsp
5. 

   5

   In a large bowl , toss together tomatoes, half the scallions, remaining lemon juice and zest, a drizzle of olive oil, and half the arugula . Season with salt and pepper.

   arugula: 3 c
6. 

   6

   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.