Crispy Crab Cakes with Meyer Lemon Salad and Smoked Paprika Potatoes

There’s something special about crab cakes-they’re tender, sweet and satisfyingly crisp on the outside. This recipe lets them shine with a bright Meyer lemon-dressed arugula salad and smoky roasted fingerling potatoes. A quick homemade lemon aioli adds a creamy finish.

Perfect for a weeknight dinner or a casual gathering, these crab cakes come together with minimal fuss. The key is using high-quality crab cakes and letting the simple sides complement their delicate flavor. Ready in about 35 minutes, this dish is sure to impress.

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Ingredients

4 ounce Heirloom Grape TomatoesView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

12 ounce Fingerling PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit Meyer LemonView ingredient guideLike ingredientDislike ingredient

1 teaspoon Smoked PaprikaView ingredient guideLike ingredientDislike ingredient

2 ounce MayonnaiseView ingredient guideLike ingredientDislike ingredient

1 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

10 ounce Crab CakesView ingredient guideLike ingredientDislike ingredient

2 ounce ArugulaView ingredient guideLike ingredientDislike ingredient

4 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C) with rack in middle. Wash and dry all produce. Finely chop tomatoes. Thinly slice scallions. Mince or grate garlic. Halve fingerling potatoes lengthwise. Zest Meyer lemon to get 1 tsp zest, then halve lemon and squeeze 2 tbsp juice into a small bowl.
2. On a baking sheet, toss potatoes with 1 tbsp olive oil and smoked paprika. Season with salt and pepper. Roast until tender and lightly crisped, 20-25 minutes.
3. In a small bowl, stir together mayonnaise, mustard, half the lemon zest, half the lemon juice and garlic. Season with salt. Set aioli aside.
4. Heat 1 tbsp vegetable oil in a large nonstick pan over medium heat. Add crab cakes and cook until golden brown on bottom, about 4 minutes. Add 1 tbsp butter to pan, flip crab cakes and cook until golden on other side, about 4 minutes more.
5. In a large bowl, toss tomatoes, half the scallions, remaining lemon juice and zest, a drizzle of olive oil and half the arugula. Season with salt and pepper. (Reserve remaining arugula for another use.)
6. Divide crab cakes among plates. Top with salad. Arrange roasted potatoes alongside. Dollop with aioli and garnish with remaining scallions. Serve immediately.

Recipe Tips

FAQ

Can I use frozen crab cakes?

Yes, thaw them in the refrigerator overnight before cooking. Pat dry with paper towels to ensure a crispy crust.

What can I substitute for fingerling potatoes?

Any small waxy potato like baby Yukon Gold or red potatoes works well. Just cut them into uniform pieces.

How do I store leftovers?

Refrigerate crab cakes and potatoes separately in airtight containers for up to 2 days. Reheat in a 350°F oven to maintain crispness.