Ingredients
- Meyer Lemon Dressing: endend
- 1 1 medium shallot, minced endend
- 2 2 garlic cloves, thinly sliced endend
- 1 teaspoon 1 teaspoon stone ground mustard endend
- 4 4 Meyer lemons, juiced endend
- 1 1 egg yolk endend
- 1 Tablespoon 1 Tablespoon sherry vinegar endend
- Kosher salt, to taste endend
- Fresh ground black pepper, to taste endend
- 2/3 cup 2/3 cup olive oil endend
- 2 Tablespoons 2 Tablespoons fresh finely chopped herbs (chives, dill, parsley) endend
Servings:
Units:
Instructions
- Meyer Lemon Dressing: Combine first six ingredients in a small bowl. Slowly add in the olive oil, whisking constantly, creating an
- emulsion. Season with salt and pepper. Fold in the herbs, cover and refrigerate until use.
- Apple-Fennel-Radish Slaw: In a small bowl, combine the apples, fennel, and radishes. Pour the lemon juice over the slaw; toss. Drizzle the
- olive oil over slaw. Season with salt and pepper.
- Crab Cake Dressing: In a medium bowl using a wire whisk, whisk together the eggs into mayonnaise. Blend in the dry mustard, Old Bay,
- parsley and onion.
- Crab Cakes: Heat oven to 350F. In a large mixing bowl, pour the prepared crab cake dressing over the bread; mix well. . Gently fold the
- crab meat into the bread mixture. Form into 6 crab cakes. Place crab cakes on a spray-coated baking sheet. Blend old Bay seasoning and
- melted butter; brush onto cakes. Bake for 12 to 15 minutes, until firm and cooked.
- To serve, divide and portion slaw among six plates. Top with a crab cake; drizzle with lemon dressing.
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