Skip to main content
Epicurious

Crab Fritters with Herb Salad and Meyer Lemon Aïoli

4.0

(9)

Image may contain Lunch Food Meal Plant Dish Produce and Pork
Crab Fritters with Herb Salad and Meyer Lemon AïoliBrian Leatart

The Meyer lemon's moderate acidity ties in nicely with the sweetness of the crab, though standard lemons can also be used.

Recipe information

  • Yield

    Makes 4

Ingredients

Aioli

1/2 cup mayonnaise
2 tablespoons fresh Meyer lemon juice
1 1/2 teaspoons finely grated Meyer lemon peel
1 1/2 teaspoons Dijon mustard
1 teaspoon Sherry wine vinegar
1/4 cup extra-virgin olive oil

Fritters and Salad

2 large eggs, separated
1 tablespoon crème fraîche or sour cream
1 cup (packed) fresh crabmeat, picked over, broken into 1/2-inch pieces (about 6 ounces)
2 tablespoons chopped fresh chives
1 tablespoon finely chopped shallot
1 tablespoon chopped fresh Italian parsley
4 medium-size fresh shiitake mushrooms, stemmed, caps thinly sliced
1 tablespoon butter
2 tablespoons extra-virgin olive oil
1 tablespoon fresh Meyer lemon juice
1/2 cup (packed) small fresh basil leaves
1/2 cup (packed) fresh Italian parsley leaves

Preparation

  1. For aioli:

    Step 1

    Place mayonnaise in small bowl. Whisk in lemon juice, lemon peel, mustard, and vinegar. Gradually whisk in oil. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover; chill. Bring to room temperature before serving.)

  2. For fritters and salad:

    Step 2

    Whisk egg yolks and crème fraîche in small bowl to blend. Combine crabmeat, chives, shallot, and chopped parsley in medium bowl. Gently mix in mushrooms and yolk mixture. (Can be made 2 hours ahead. Cover crab mixture and chill.)

    Step 3

    Beat egg whites in medium bowl until stiff but not dry; fold into crab mixture. Melt butter in heavy large skillet over medium heat. For each fritter, drop 1/4 of crab mixture (about 1/2 cup) into skillet, spacing mounds apart. Sprinkle each with salt and pepper and flatten slightly. Cook fritters until bottoms are brown, about 3 minutes. Turn fritters over. Cook until bottoms are brown and fritters are cooked through, about 3 minutes longer. Meanwhile, whisk oil and lemon juice in medium bowl to blend. Season with salt and pepper. Mix in herbs.

  3. Step 4

    Transfer fritters to plates. Top each fritter with dollop of aioli. Place herb salad alongside and serve.

TagsFritterCrabShellfishSeafoodMeyer LemonLemonCitrusFruitParsleyHerbs & SpicesBasilShiitake MushroomMushroomVegetableMainDinnerGluten FreeWeeknight MealsFryBon Appétit
Read More
Mango Sticky Rice
Khao niaow ma muang, or steamed coconut sticky rice with ripe mango, is a classic in Thai cuisine—and you can make it at home.
Easy Egg Custard
With just a handful of ingredients, this old-fashioned egg custard is the little black dress of dinner party desserts—simple and effortlessly chic.
Simple Hot Cocoa for One
With rich chocolate flavor and easy customization, this hot cocoa recipe is just the one you want to get you through winter.
Béchamel Sauce
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Oxtail Guisado
A slow-simmering, comforting braise delivering healing to both body and soul.
Kale and Brussels Sprouts Salad
Crunchy and crowd-pleasing, this salad can be prepared in advance and customized to your heart’s content.
Dulce de Leche
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
Gourmet’s Classic Ratatouille
Summer’s best produce cooked into one vibrant, silky, flavor-packed dish.