Crab Cakes with Aioli Recipe
Crab Cakes with Aioli
I FINALLY found lump crab within 15 miles of me and that makes me SOO happy!! Our local butcher had some in the refrigerator case and I almost cried when I saw it! So what else was I going to do but make crab cakes with it! These little devils are worth their weight in gold (or should I say crab). The 14 ounce can was $15.00, but it was our whole meal, so for 3 people that’s not too bad (you will notice I said “3″ people when there are actually 4 of us in our family–that’s because the Oldest is off to college-boo hoo, oh well he wouldn’t have appreciated these anyway)…
Crab Cakes with Aioli
INGREDIENTS:
- For the Crab Cakes:
- 3 tablespoons butter, divided
- 1 green onion-finely chopped
- 1 clove garlic-minced
- 1/2 teaspoon fresh dill
- 1 teaspoon lemon juice-fresh
- 3/4 cups unseasoned breadcrumbs
- 1/4 cup Parmesan-grated
- 1/4 cup Panko breadcrumbs
- 1 teaspoon dry mustard
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon pepper
- 1 pound lump crab meat
DIRECTIONS:
In a skillet over medium heat, heat the oil then add the green onion and garlic, cooking until tender, but not burning the garlic. Add the dill, lemon juice, breadcrumbs, Parmesan, Panko and seasonings to the mixture, remove from heat and stir together. Fold in the crab meat until evenly distributed.
Form the crab cake patties into circles about 1/2 inch thick. You should be able to get about 8 patties. Cover with plastic wrap and refrigerated for at least 2 hours. This will help them stick together so they don’t fall apart when you cook them. Meanwhile, make the AIOLI:
AIOLI:
INGREDIENTS:
2 whole egg yolks
1 lemon-juiced
3 cloves garlic-minced
1 1/2 teaspoons dill
1 teaspoon salt
1/2 teaspoon lemon zest
1/4 teaspoon Worcestershire Sauce
1/8 teaspoon Cayenne pepper
3/4 cup olive oil
DIRECTIONS:
Place all ingredients except for the olive oil into a blender, mix well and then stream in the oil until well blended. Pour into a dish and refrigerate for at least 1 hour.
To make the crab cakes:
Heat the remaining butter in a non-stick skillet over medium heat. Cook patties, 4 at a time, until golden brown on each side. Serve with the Aioli and enjoy!!
**I started with a recipe that didn’t work, so I’m giving myself credit for this one, because after 3 variations, I finally got something that I liked!!
Ingredients:
Directions: