The Ultimate Crab Cakes

  • Extra-virgin olive oil
  • Garlic Aioli with Celery Root:
  • 2 tablespoons freshly chopped chives
  • 1 onion, finely minced
  • 2 cloves garlic
  • 1/2 cup sour cream
  • 4 garlic cloves, finely minced
  • 1 cup mayonnaise
  • 1 1/2 pounds jumbo lump crabmeat
  • 1 1/2 cups fresh bread crumbs (made from 4 or 5 slices white bread with the crusts removed and processed in food processor)
  • 1 tablespoon celery seed
  • 2 tablespoons mayonnaise, plus more if needed
  • 1 lemon, juiced
  • 1 large egg white
  • 1/4 cup extra-virgin olive oil
  • Salt and freshly ground black pepper
  • 1/2 lime, juiced
  • 1/4 cup freshly chopped coriander leaves, plus whole leaves, for garnish
  • Salt and freshly cracked black pepper
  • 1 recipe Garlic Aioli with Celery Root, for serving, recipe follows
  • Lemon wedges, for garnish
1) Make the crab cakes first so they have time to firm up in the refrigerator before you cook them.

2) Heat a 2-count of olive oil in a frying pan over medium heat. Add the onion and garlic and cook for 5 to 7 minutes, until the onion gets kind of caramelised. Dump the onion mix into a bowl and fold in the crabmeat, bread crumbs, mayonnaise, egg white, lime juice and coriander, mixing just until well blended. Season with salt and pepper. Shape the mixture into six fat crab cakes. Put them on a plate, cover, and stick them in the refrigerator to chill.

3) Heat a 3-count of olive oil in a large saute pan over medium heat. Add the crab cakes and cook for about 4 minutes each side until nice and crisp.

Serve crab cakes on torn butcher paper with fresh lemon wedges and garlic aioli with celery root.

Garlic aioli:

1) Mince garlic and make into paste using the side of your knife. To make this go faster add a bit of salt to the garlic and continue mashing with the side of your knife.

2) Place the paste a large bowl and add the sour cream, mayonnaise, celery seed, lemon juice and oil. Season well with salt and freshly ground black pepper.

3) Fold in the grated celery root and chives. Give it a final taste and adjust seasoning, if necessary.
Yield: 6 to 8 servings

Rule the Kitchen with More Recipe Faves

Stone crab and whole grain mustard remoulade
Stone crab and whole grain mustard remoulade
Time
-
Serves
-
Difficulty
Easy
Crab stuffed flounder
Crab stuffed flounder
Time
-
Serves
4
Difficulty
Easy
Uncle Bubba's crab martini
Uncle Bubba's crab martini
Time
1
Serves
4-6
Difficulty
Easy
Spring crab salad roll
Time
15
Serves
4
Difficulty
Hard