iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Truffled French Fries

Ingredients:
Peanut oil (for frying)
3 pounds russet potatoes (about 3 large), peeled, cut into 2 1/2x1/3-inch strips
1 tablespoon truffle oil*

Instructions:
Line 2 large baking sheets with paper towels. Attach candy thermometer to side of large deep pot (do not let tip touch bottom). Add enough peanut oil to pot to reach depth of 3 inches. Heat oil over medium heat to 300°F. Place potatoes between 2 kitchen towels and pat dry. Working in batches, add potatoes to oil and cook until potatoes are just tender, stirring occasionally and maintaining heat at 300°F, about 3 minutes per batch. Transfer potatoes to 1 prepared baking sheet to drain. Heat same oil until temperature reaches 360°F to 365°F. Working in batches, add same fries to oil and cook until golden brown, maintaining temperature between 360°F and 365°F, about 2 minutes per batch. Transfer to second prepared baking sheet to drain. Transfer french fries to serving dish; sprinkle with salt, then toss with truffle oil and serve.
*Truffle oil is available at Italian markets, specialty foods stores, and some supermarkets.
Lemon Pound Cake with Berries and Whipped Cream

Ingredients:
3 cups sifted all purpose flour (sifted, then measured)
1 tablespoon baking powder
3/4 teaspoon salt
3 1/3 cups sugar, divided
1 cup (2 sticks) unsalted butter, room temperature
1/2 cup solid vegetable shortening, room temperature
5 large eggs
1 cup whole milk
6 tablespoons fresh lemon juice
2 tablespoons grated lemon peel
4 cups halved hulled strawberries
2 1/2-pint containers fresh blackberries
Whipped cream

Instructions:
Preheat oven to 325°F. Butter and flour two 9x5x2 3/4-inch metal loaf pans. Line pan bottoms with waxed paper. Sift flour, baking powder, and salt into medium bowl. Using electric mixer, beat 3 cups sugar, butter, and shortening in large bowl until well blended. Add eggs 1 at a time, beating to blend after each. Beat in dry ingredients in 3 additions alternately with milk in 2 additions. Beat in lemon juice and lemon peel. Divide batter between prepared pans.
Bake cakes until tester inserted into center comes out clean, about 55 minutes. Cool cakes in pans 15 minutes. Turn cakes out onto racks; peel off paper. Cool completely.
Combine strawberries, blackberries, and remaining 1/3 cup sugar in small bowl and toss gently to blend. Let stand until juices form, at least 30 minutes and up to 2 hours.
Cut 1 cake crosswise into slices. Serve with berries and whipped cream.
Roasted Curried Cauliflower

Ingredients:
12 cups cauliflower florets (from about 4 pounds cauliflower)
1 large onion, peeled, quartered
1 teaspoon coriander seeds
1 teaspoon cumin seeds
3/4 cup olive oil
1/2 cup red wine vinegar
3 1/2 teaspoons curry powder
1 tablespoon Hungarian hot paprika
1 3/4 teaspoons salt
1/4 cup chopped fresh cilantro

Instructions:
Preheat oven to 450°F. Place cauliflower florets in large roasting pan. Pull apart onion quarters into separate layers; add to cauliflower. Stir coriander seeds and cumin seeds in small skillet over medium heat until slightly darkened, about 5 minutes. Crush coarsely in mortar with pestle. Place seeds in medium bowl. Whisk in oil, vinegar, curry powder, paprika, and salt. Pour dressing over vegetables; toss to coat. Spread vegetables in single layer. Sprinkle with pepper.
Roast vegetables until tender, stirring occasionally, about 35 minutes. (Can be made 2 hours ahead. Let stand at room temperature. Rewarm in 450°F oven 10 minutes, if desired.)
Mound vegetables in large bowl. Sprinkle with fresh cilantro. Serve warm or at room temperature.
Gemelli with Zucchini, Tomatoes, and Bacon

Ingredients:
12 bacon slices, cut crosswise into 1-inch pieces
1 large red onion, chopped (about 2 cups)
1 1/2 cups dry white wine
12 ounces gemelli or rotini (about 3 cups)
3 slender zucchini, halved lengthwise and sliced crosswise into 1/2-inch-wide pieces
3 large plum tomatoes, seeded, coarsely chopped (about 1 1/2 cups)
1/3 cup chopped fresh oregano
1 cup crumbled soft fresh goat cheese (about 4 ounces)

Instructions:
Cook bacon in heavy large skillet over medium-high heat until brown and crisp. Using slotted spoon, transfer to paper towels to drain. Pour off all but 3 tablespoons drippings from skillet. Add onion and sauté until soft, about 3 minutes. Add wine; boil until reduced by 1/3, about 3 minutes.
Meanwhile, cook pasta in large pot of boiling salted water until slightly underdone. Add zucchini and boil until pasta is tender but still firm to bite and zucchini is crisp-tender, stirring occasionally, about 2 minutes longer. Drain.
Add pasta, zucchini, bacon, tomatoes, and oregano to onion in skillet. Toss over medium-high heat until sauce coats pasta, about 3 minutes. Add cheese and toss until beginning to melt, about 2 minutes. Season to taste with salt and pepper and serve.
Toasted Almond and Pecorino Sandwiches

Ingredients:
3 cups whole unblanched almonds (about 1 pound), toasted, cooled
1/2 cup plus 2 tablespoons olive oil
3 tablespoons fresh lemon juice
1 tablespoon grated lemon peel
1 tablespoon chopped fresh sage
1/2 teaspoon salt
1/4 teaspoon ground black pepper
12 1/2-inch-thick slices country-style bread (each about 3 1/2x5 1/2 inches)
1 10- to 12-ounce wedge pecorino cheese, cut into very thin slices
Additional olive oil

Instructions:
Coarsely chop nuts in processor. Add next 6 ingredients. Blend until mixture forms coarse paste. (Can be made 3 days ahead. Cover and chill. Let stand at room temperature 1 hour before using.)
Divide almond paste among half of bread slices; spread to cover. Top with cheese. Sprinkle with pepper. Cover with remaining bread slices. Brush tops with oil.
Heat 2 large nonstick skillets over medium-high heat. Add 3 sandwiches, oiled side down, to each skillet. Cook until bread is crusty on bottom, about 6 minutes. Brush tops with oil. Turn sandwiches over. Cook until brown and crusty on bottom, pressing to compact, about 6 minutes.
Wild Mushroom Pizza With Caramelized Onions, Fontina, and Rosemary

Ingredients:
7 tablespoons butter, divided
2 tablespoons plus 1 teaspoon grapeseed oil
3 onions, halved lengthwise, thinly sliced crosswise (about 6 cups)
2 pounds assorted wild mushrooms (such as crimini, oyster, chanterelle, and stemmed shiitake), cut into bite-size pieces
6 garlic cloves, minced
2 tablespoons minced shallot (about 1 medium)
2 cups dry white wine
1 tablespoon minced fresh rosemary
Pizza Dough
Cornmeal (for dusting)
Garlic oil
3 cups grated Fontina cheese (about 10 ounces)

Instructions:
Melt 3 tablespoons butter with 2 tablespoons grapeseed oil in heavy large skillet over medium heat. Add onions and sauté until golden, about 45 minutes. Season with salt and pepper.
Melt remaining 4 tablespoons butter with 1 teaspoon grapeseed oil in another heavy large skillet over medium-high heat. Add mushrooms, garlic, and shallot. Sauté 4 minutes. Add wine and simmer until almost all liquid is absorbed, stirring frequently, about 13 minutes. Add rosemary; season with salt and pepper.
Position rack in bottom third of oven. Place heavy 17x11-inch baking sheet on rack (invert if rimmed). Preheat oven to 500°F at least 30 minutes before baking. Roll out 2 dough disks on lightly floured surface to 8-inch rounds, allowing dough to rest a few minutes if it springs back. Sprinkle another baking sheet (invert if rimmed) with cornmeal. Transfer 1 dough round to second baking sheet. Lightly brush dough with garlic oil. Sprinkle with 1/2 cup cheese. Scatter 2 1/2 tablespoons onions over cheese. Scatter 1/2 cup mushrooms over onions. Sprinkle with salt.
Position baking sheet with pizza at far edge of 1 side of hot baking sheet. Tilt sheet and pull back slowly, allowing pizza to slide onto hot sheet. Repeat with second dough disk, garlic oil, cheese, onions, mushrooms, and salt, and slide second pizza onto second half of hot baking sheet. Bake pizzas 6 minutes. Rotate pizzas half a turn. Bake until crust is deep brown, about 6 minutes longer. Using large spatula, carefully transfer pizzas to cutting board. Let rest 1 minute. Slice into wedges and serve. Repeat with remaining ingredients.
Pork Tenderloin with Cider Jus and Rutabaga Purée

Ingredients:
2 cups apple cider, 1 cup low-salt chicken broth, 3/4 cup chopped onion, 6 whole allspice, 3 whole star anise*, 3 large fresh thyme sprigs, 2 cinnamon sticks, 2 teaspoons apple cider vinegar, 1 Turkish bay leaf, 5 tablespoons unsalted butter, cut into 1/2-inch cubes, 2 12-ounce pork tenderloins, well trimmed, Olive oil, Rutabaga Puree

Instructions:
Mix first 9 ingredients in heavy medium saucepan. Boil until mixture is reduced to 1 1/2 cups, about 20 minutes. Strain, pressing on solids to extract liquid. Discard solids. Return liquid to saucepan and boil until reduced to 1/2 cup, about 3 minutes. Whisk in butter a few pieces at a time. Season with salt and pepper.
Meanwhile, prepare barbecue (medium-high heat). Brush pork with olive oil. Sprinkle generously with salt and pepper. Grill until instant-read thermometer inserted into center of pork registers 145°F, turning frequently, about 20 minutes. Let pork rest 5 minutes (temperature will increase to 150°F). Thinly slice pork crosswise.
Divide pork slices among 6 plates. Spoon RutabagaPuree alongside. Drizzle sauce over pork and serve.
*Brown star-shaped seedpods available at Asian markets and specialty foods stores and in the spice section of some supermarkets.
Roasted Red Bell Pepper and Fennel Salad

Ingredients:
2 large red bell peppers, 5 tablespoons fresh lemon juice, 2 tablespoons extra-virgin olive oil, 3 garlic cloves, minced, 1/4 teaspoon dried crushed red pepper, 1 medium fennel bulb, trimmed, thinly sliced, fronds chopped and reserved, 6 cups mixed baby greens, 1/4 cup halved pitted Kalamata olives, Parmesan cheese shavings

Instructions:
Char bell peppers over open flame or in broiler until blackened on all sides. Enclose peppers in paper bag 10 minutes. Peel and seed peppers, then cut into 3/4-inch-wide strips.
Whisk lemon juice, oil, garlic, and dried crushed pepper in small bowl to blend. Season to taste with salt and pepper. (Peppers and dressing can be made 1 day ahead. Cover separately and chill. Bring dressing to room temperature and rewhisk before using.)
Toss sliced fennel bulb with half of dressing in medium bowl. Toss red peppers with remaining dressing in another medium bowl.
Divide greens among 4 plates. Arrange fennel and red peppers over. Sprinkle reserved fennel fronds, olives, and Parmesan shavings over. Sprinkle with salt and pepper and serve.
Lobster Macaroni and Cheese

Ingredients:
1 1 3/4- to 2-pound live lobster
2 tablespoons olive oil, divided
12 large shrimp, peeled, deveined, shells reserved
1 cup chopped onion
3/4 cup chopped peeled carrots
3/4 cup chopped celery
2 garlic cloves, peeled, flattened
1 Turkish bay leaf
1 tablespoon tomato paste
1/4 cup Cognac or brandy
3 cups water
4 tablespoons (1/2 stick) butter, divided
2 tablespoons all purpose flour
1 cup whipping cream
1 1/2 cups grated Fontina cheese (about 6 ounces)
8 ounces shell or gemelli pasta
6 ounces fresh crabmeat, picked over
2 tablespoons chopped fresh chives

Instructions:
Plunge lobster headfirst into pot of boiling water; boil 4 minutes. Using tongs, transfer to cutting board. Cut off tail and claws. Crack tail and claws and remove meat. Cut meat into 1/2-inch pieces. Cut body and shells into 2-inch pieces. Chill meat; reserve shells.
Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add lobster body, lobster shells, and shrimp shells to skillet and sauté 4 minutes. Add onion and next 4 ingredients; sauté 6 minutes. Add tomato paste; stir 1 minute. Remove from heat; stir in Cognac. Add 3 cups water; bring to boil. Reduce heat, cover, and simmer 30 minutes.
Strain mixture into bowl, pressing on solids to extract liquid; discard solids. Set stock aside. Heat 1 tablespoon oil in same skillet over medium-high heat. Add shrimp; sauté until just opaque in center, about 3 minutes. Cool slightly. Coarsely chop shrimp.
Melt 2 tablespoons butter in large saucepan over medium heat. Add flour; stir 1 minute. Add stock and cream; simmer until sauce is reduced to 2 cups, about 5 minutes. Add cheese; stir until smooth. Season with salt and pepper. Remove from heat.
Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain. Stir lobster, shrimp, pasta, crab, and 2 tablespoons butter into sauce. Stir over medium-low heat until heated through, about 2 minutes. Season with salt and pepper. Serve topped with chives.
French 75

Ingredients:
1 cup water, 1 cup sugar, 4 cups ice cubes, divided, 1 cup Bombay Sapphire gin or other premium gin, divided, 1/2 cup fresh lemon juice, divided, 1 750-ml bottle Champagne

Instructions:
Stir 1 cup water and 1 cup sugar in medium saucepan over medium heat until sugar dissolves; bring to boil. Reduce heat; simmer 3 minutes. Chill until cold. (Simple syrup can be made 1 month ahead. Cover and keep chilled.)
Place 8 coupe glasses or Champagne flutes in freezer and chill at least 2 hours. Place 1 cup ice, 1/4 cup gin, 2 tablespoons lemon juice, and 3 tablespoons simple syrup in cocktail shaker. Shake well, then strain into 2 chilled glasses or flutes. Repeat 3 more times with remaining ice cubes, gin, lemon juice, and simple syrup to make 6 more drinks. Divide Champagne among glasses and serve.
Saint Andre and Fingerling Potato Pies

Ingredients:
2 cups all purpose flour
1 teaspoon salt
3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
1 large egg
2 tablespoons (or more) cold water
1 pound white onions, halved lengthwise, thinly sliced crosswise (about 5 cups)
2 cups dry white wine
1/4 cup red wine vinegar
1/4 cup olive oil
2 tablespoons tomato paste
2 tablespoons sugar
1 large fresh thyme sprig
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 Turkish bay leaf
8 ounces fingerling or baby Dutch yellow potatoes
2 large egg yolks
2/3 cup whipping cream
1/8 teaspoon salt
Pinch of ground black pepper
Pinch of ground nutmeg
6 ounces Saint André cheese
cut into 6 slices

Instructions:
Blend flour and salt in processor. Add butter; using on/off turns, cut in butter until coarse meal forms. Add egg and 2 tablespoons cold water. Blend until moist clumps form, adding more cold water by teaspoonfuls if dry. Gather dough into ball; flatten into disk. Wrap in plastic and chill 1 hour. (Can be made 1 day ahead. Keep chilled.)
Preheat oven to 375°F. Roll dough out on lightly floured surface to 1/8-inch thickness. Cut out 5-inch rounds, gathering scraps and rerolling dough as needed to make 6 rounds total. Transfer rounds to six 4 1/2-inch-diameter tart pans with 3/4-inch-high sides and removable bottoms. Press dough onto bottom and up sides of each pan, extending 1/8 inch above tart pan edge. Bake crusts until golden brown, pressing down with back of fork if bubbles form, about 22 minutes. Cool.
Preheat oven to 400°F. Mix first 10 ingredients in 13x9x2-inch metal baking pan. Bake until onions are golden and almost all liquid is absorbed, stirring every 20 minutes, about 2 hours. Cool. Remove thyme sprig and bay leaf.
Meanwhile, place potatoes in small saucepan. Add enough water to cover by 1 inch. Boil until potatoes are tender when pierced with knife, about 10 minutes. Drain; cool. Cut potatoes crosswise into 1/4-inch-thick rounds.
Preheat oven to 325°F. Whisk yolks, cream, salt, pepper, and nutmeg in small bowl to blend. Divide onions among crusts, spreading evenly. Arrange potato slices in single layer over onions. Divide egg mixture among pies.
Bake pies until edge of filling is set, about 7 minutes. Top each pie with 1 slice cheese. Bake until cheese melts, about 4 minutes. Cool slightly. Remove sides from tart pans and serve pies warm or at room temperature.
Cherry Smash

Ingredients:
1 cup fresh pitted Bing cherries
1/4 cup kirsch (clear cherry brandy)
1/4 cup sugar
1 cup ice cubes
6 tablespoons Courvoisier or other premium Cognac
1/4 cup orange curaçao
2 tablespoons fresh lemon juice
1 tablespoon Cherry Heering liqueur or other cherry liqueur

Instructions:
Combine cherries, kirsch, and sugar in medium bowl; stir to blend. Let stand at room temperature 24 hours, stirring occasionally. (Brandied cherries can be made 2 weeks ahead. Cover and chill.)
Place 2 Martini glasses in freezer and chill at least 2 hours.
Place 3 brandied cherries in each of 2 chilled glasses; crush cherries with back of spoon. Combine ice cubes, Cognac, orange curaçao, lemon juice, and cherry liqueur in cocktail shaker. Shake well, strain into Martini glasses with cherries, and serve.
Rigatoni with Cheese and Italian Sausage

Ingredients:
1/2 pound rigatoni, 1/4 pound spicy Italian sausage, casing removed, 2 garlic cloves, thinly sliced, 1 1/2 cups prepared marinara sauce, 1/2 teaspoon dried crushed red pepper, 1/4 cup grated mozzarella cheese, 2 tablespoons grated Parmesan cheese, 1 teaspoon chopped fresh Italian parsley, Extra-virgin olive oil

Instructions:
Cook rigatoni in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain pasta.
Meanwhile, preheat broiler. Cook sausage in heavy large pot over medium-high heat until no longer pink, stirring frequently and breaking up with back of wooden spoon. Add garlic and sauté until soft, about 2 minutes. Drain off excess oil and return pot to medium-high heat. Stir in marinara sauce and crushed red pepper, then pasta. Season to taste with salt and pepper. Divide pasta among four 1 1/4-cup soufflé dishes or custard cups. Sprinkle mozzarella and Parmesan over. Place in broiler until cheese melts and begins to brown, watching closely to prevent burning, about 1 1/2 minutes. Sprinkle rigatoni with parsley, drizzle with olive oil, and serve.
Seared Ahi Tuna and Avocado Tartare

Ingredients:
1 6-ounce ahi tuna steak, 3 1/2 tablespoons extra-virgin olive oil, 1 large avocado, peeled, pitted, diced, 1 serrano chile or jalapeño chile, seeded, deveined, minced, 1/3 cup chopped fresh cilantro, 1/3 cup chopped red onion, 1/4 cup fresh lime juice, 2 teaspoons chopped fresh oregano

Instructions:
Heat heavy small skillet over high heat 2 minutes. Brush tuna with 1/2 tablespoon oil; sprinkle with salt and pepper. Place in skillet and sear until brown outside and almost opaque in center, about 3 minutes per side. Cool tuna; dice finely. Combine tuna, remaining 3 tablespoons oil, and all remaining ingredients in medium bowl. Using fork, mix just to blend. Season tartare to taste with salt and pepper and chill.
Grilled Chile Salsa with Rice Crackers

Ingredients:
6 large garlic cloves, unpeeled
4 large plum tomatoes (3/4 to 1 pound total)
4 3-inch-long serrano chiles
4 large shallots, peeled, halved through root end
2 tablespoons vegetable oil
1 cup chopped fresh cilantro
8 teaspoons fresh lime juice
Purchased rice crackers

Instructions:
Prepare barbecue (medium-high heat). Combine garlic, tomatoes, chiles, and shallots in medium bowl. Add oil and toss to coat. Arrange vegetables on barbecue; sprinkle with salt and pepper. Grill until charred, turning occasionally, about 8 minutes. Using tongs, transfer garlic and vegetables to plate and cool.
Peel garlic; chop coarsely. Chop tomatoes. Cut chiles in half lengthwise; discard seeds and chop chiles coarsely. Chop shallots. Combine all vegetables in medium bowl. Add cilantro and lime juice. Blend well; season with salt and pepper. (Salsa can be made 8 hours ahead. Cover and chill. Bring to room temperature and stir before using.)
Transfer salsa to serving bowl; place on platter. Surround with rice crackers.
Rib-Eye Steaks with Gorgonzola Butter and Crispy Sweet Onion Rings

Ingredients:
2 heads of garlic, top 3/4 inch cut off to expose cloves
2 tablespoons olive oil
1/2 cup (1 stick) unsalted butter, room temperature
1/3 cup crumbled Gorgonzola cheese (about 2 ounces)
2 tablespoons chopped fresh parsley
3 cups buttermilk
2 sweet onions (such as Vidalia or Walla Walla), thinly sliced into rounds, then separated into rings
3 cups unbleached all purpose flour
3 tablespoons onion powder
3 tablespoons garlic powder
1 1/2 teaspoons salt
1 1/2 teaspoons ground black pepper
4 cups canola oil (for frying)
6 10- to 12-ounce rib-eye steaks
2 tablespoons olive oil

Instructions:
Preheat oven to 350°F. Place garlic on piece of foil; drizzle with olive oil. Enclose garlic in foil. Bake until garlic is very soft, about 1 hour. Cool. Squeeze garlic cloves out from papery skins into medium bowl; mash garlic with fork. Mix in butter, cheese, and parsley. Season with salt and pepper. Transfer Gorgonzola butter to sheet of plastic wrap. Using plastic wrap as aid, form butter into 1 1/4-inch-diameter log, wrapping plastic tightly around butter. Chill until firm. (Can be made 2 days ahead; keep chilled.) Cut into 1/2-inch-thick rounds.
Pour buttermilk into large bowl. Add onion rings; toss to coat. Let stand 1 hour, tossing occasionally. Mix flour, onion powder, garlic powder, salt, and pepper in another large bowl.
Preheat oven to 350°F. Pour enough oil into heavy large skillet to reach depth of 3 inches. Heat over medium-high heat to 350°F. Working with a few onion rings at a time, shake off excess buttermilk, then turn onion rings in flour mixture to coat. Fry onion rings until deep golden brown, adjusting heat as necessary for each batch to maintain temperature at 350°F, about 2 minutes. Transfer onion rings to paper towels to drain, then place on baking sheet and keep warm in oven while frying remaining onion rings.
Brush steaks with olive oil; sprinkle with salt and pepper. Heat 2 large nonstick skillets over medium-high heat. Add 3 steaks to each skillet and cook to desired doneness, about 4 minutes per side for medium-rare. Serve with Gorgonzola butter and onion rings.
Crab Fritters with Herb Salad and Meyer Lemon Aïoli

Ingredients:
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
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

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