Best Crab Cakes With Lemon Aioli Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Crab Cakes:
1 lb. jumbo lump crab meat--find in seafood dept or in refrigerated 1 lb. can
2 slices stale bread
2 tbsp. milk
4 scallions, green part only, thinly sliced
2 tbsp. chopped flat leaf parsley
1 tsp. Old Bay Seasoning
dash of Tabasco sauce
2 tbsp. mayonnaise
1 1/2 tsp. spicy brown mustard
1/2 tsp. kosher salt
1 egg, beaten
1/4 c. unsalted butter and 1/4 c. extra virgin olive oil for sautéing crab cakes
Lemon Aioli:
1/2 c. mayonnaise
2 tbsp. whipping cream (not whipped)
1 lemon, juice and zest
1 tbsp. prepared horseradish
1-2 minced fresh garlic cloves
1/2-1 tsp. dried thyme
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Directions: |
Directions:Crumble stale bread into a medium bowl and add milk--bread should absorb the milk.
Check crab carefully for any shell and remove. Place in large bowl with the all other ingredients (except the butter and olive oil).
Gently shape into 8 fat, round crab cakes. Lay on sheet pan lined with wax paper. Cover with wax paper and chill for at least 1 hour.
To cook, combine butter and oil in a large frying pan over medium heat. When oil is hot, gently slide the crab cakes into the pan and fry about 4 minutes per side, until the outside is crisp and golden brown. Serve hot drizzled with lemon aioli. Serves 4.
These are a bit rich but we've really enjoyed them on Christmas Eve! |
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