Recipe: Crab Cakes Under a Meyer Lemon-Dressed Salad
Time: 35 min
Just as a precaution to everyone, this is one of the Premium meals, so it is an additional $10.
If I were to rate the difficulty of the preparation, I would rate it as being extremely easy and not time consuming. Pretty much all there was to be done was cutting the fingerling potatoes in half, dicing the tomatoes, slicing the scallions, grating the garlic and lemon zest, and cutting the meyer lemon in half. And finally, mixing the ingredient for the aioli.
We will start with my least favorite and end with the most delicious piece. So, as some of you know, I am not a fan of the fingerling potatoes. I don’t care what you do to them, they will always be bland to me. The aioli sauce was made specifically to be drizzled over these potatoes and I absolutely hated it! I’d rather eat the potatoes plain and simple than with the sauce.
Next comes the arugula salad with lemon zest and juice, tomatoes, and a drizzle of olive oil. I think, perhaps, that my favorite salads tend to be the simplest ones. This was tart and quenching all the same. It had the perfect balance.
And finally (drumroll, please), the crab cakes. I was skeptical because I’ve had some amazing crab cakes in my day. The crab meat was succulent, it was perfectly spiced to not overpower the natural sweetness of the crab. I had to stop myself from eating them all in one sitting.
Overall, the reason for only three stars was due to my distaste for the fingerling potatoes and aioli sauce. Honestly, I never want to taste that again. Also, I felt like the portion was for an appetizer more than a meal, especially since $10 extra was added onto my price. The only reason I would order this meal again is for the crab cakes, otherwise, I could see myself not choosing this again.