35
yield: 12 mini or 4 large
yield: 2 cups
Crab Cakes with Lemon Aioli
Lemon Aioli
1 pound jumbo lump crabmeat, picked
2 eggs, beaten
1 tablespoon shallots, minced
2 teaspoons chives, minced
1 ½ tablespoons lemon juice
1 teaspoon Old Bay seasoning
2 tablespoons olive oil
2 tablespoons unsalted butter, melted
salt and fresh-ground black pepper to taste
2 ½ cups panko
2 beaten eggs in small bowl for egg wash
2 egg yolks
1 teaspoon creamy Dijon mustard
2 tablespoons lemon juice
½ teaspoon kosher salt
pinch of black pepper
1 teaspoon sugar
1 ¼ cups olive oil
2 tablespoons parsley, chopped
Combine crab, shallots, chives, and seasoning
in a large bowl. Gently stir in eggs and butter,
then add ½ cup of the panko. Divide mixture
into 12 portions. Dip each cake into egg wash,
then roll in the remaining bread crumbs. Form
into 2-inch round cakes. In a hot sauté pan, sear
in oil and butter until golden brown. Finish in
350-degree oven.
In a mixing bowl set on top of a damp dish cloth
(to prevent slipping), whisk egg yolks, mustard,
lemon juice, salt, pepper, and sugar together until
thick and creamy, about 1 minute. Add the oil in
a thin, steady stream, whisking constantly until
thick and glossy. Be careful not to add the oil too
fast. Stir in the parsley. May be done in a food
processor : place ingredients in bowl then slowly
drizzle oil through the feed tube.
Who doesn't love these delicious cakes? We serve them on a
lime slice topped with lemon aioli or as a luncheon side with
confetti slaw.
southern buffet
