Bon Appetit/September 2004

Crab Fritters with Herb Salad and Meyer Lemon Aioli
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
4 N/A N/A N/A N/A N/A N/A N/A N/A N/A


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 oilve oil
FRITTERS AND SALAD: 2 large eggs, separated 1 tablespoon creme fraiche 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



1 FOR AIOLI: 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.
2 FOR FRITTERS AND SALAD: Whisk egg yolks and creme fraiche in small bowl to blend. Combine crabmeat, chives, shallot, and chopped parsley in medium bowl. Gently mix in mushrooms and yolk mixture.
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.
4 Meanwhile, whisk oil and lemon juice in medium bowl to blend. Season with salt and pepper. Mix in herbs.
5 Transfer fritters to plates. Top each fritter with dollop of aioli. Place herb salad alongside and serve.

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