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DEL.ICIO.USCrab Cakes With Aioli
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In the Kitchen With . . . Edward Safir, Marietta
Nominated by mother-in-law Kathy Hughes: Edward "is a lawyer by profession but is a chef at heart. My daughter Holly has many wonderful attributes, but cooking is not one of them. She loves to find unusual recipes for Edward to try, and he always adds his own special touches. He comes by his innovative cooking style naturally. His mother is French, and his father is from India. He likes to experiment with dishes from around the world --- we have had wonderful Indian and African dishes, as well as the best crab cakes in the world, bar none.”
Hands on time: 30 minutes Total time: 30 minutes Serves: 4
Ingredients:
-
Crab Cakes With Aioli
Olive oil for sauteing
8 green onions, chopped
1 tablespoon mayonnaise
1 teaspoon dry mustard
1 teaspoon cayenne pepper
1 teaspoon garlic powder
1 teaspoon Old Bay seasoning
36 Ritz, or similar, crackers (1 pack), crushed
16 ounces good-quality crabmeat, drained
Salt and freshly ground pepper to taste
1-2 eggs
1 cup Italian seasoned bread crumbs
Olive oil for frying
1/4 cup aioli (recipe at right)
Aioli:
1 pasteurized egg yolk
2 cloves garlic, minced
1/2 cup extra-virgin olive oil
Salt and pepper to taste
1 teaspoon fresh lemon juice
Instructions:
Heat 1 teaspoon olive oil in skillet over medium heat. Briefly saute the green onions until tender. Let cool. Combine the sauteed green onions, mayonnaise, dry mustard, cayenne pepper, garlic powder, Old Bay seasoning and crushed crackers. Gently stir in the crabmeat and season to taste with salt and pepper. Add 1 egg and mix. If the mixture seems too dry to hold together, add another egg. Form the mixture into 8 patties. Coat both sides of the patties with the bread crumbs.
Heat 1/2 inch to 3/4 inch olive oil in a skillet over medium-high heat. Fry the patties on each side until golden brown. Drain on paper towels and serve warm with the aioli.
Aioli:
In a small bowl, beat the egg yolk with a whisk. Stir in the minced garlic. While constantly beating the egg mixture with the whisk, gradually add the olive oil in a thin stream. It should emulsify and become light and creamy. Season with salt and pepper and gently stir in the lemon juice. Keep refrigerated.
Heat 1/2 inch to 3/4 inch olive oil in a skillet over medium-high heat. Fry the patties on each side until golden brown. Drain on paper towels and serve warm with the aioli.
Aioli:
In a small bowl, beat the egg yolk with a whisk. Stir in the minced garlic. While constantly beating the egg mixture with the whisk, gradually add the olive oil in a thin stream. It should emulsify and become light and creamy. Season with salt and pepper and gently stir in the lemon juice. Keep refrigerated.
Notes:
Aioli:
1/2 cup
Hands on: 5 minutes
Total time: 5 minutes
Aioli is a mayonnaiselike garlic sauce. This recipe can easily be doubled.
1/2 cup
Hands on: 5 minutes
Total time: 5 minutes
Aioli is a mayonnaiselike garlic sauce. This recipe can easily be doubled.
Nutrition:
Per serving (without aioli): 471 calories (percent of calories from fat, 38), 29 grams protein, 44 grams carbohydrates, 3 grams fiber, 20 grams fat (3 grams saturated), 137 milligrams cholesterol, 1,534 milligrams sodium.
Aioli:
Per tablespoon: 128 calories (percent of calories from fat, 96), trace protein, trace carbohydrates, trace fiber, 14 grams fat (2 grams saturated), 27 milligrams cholesterol, 1 milligram sodium.
Aioli:
Per tablespoon: 128 calories (percent of calories from fat, 96), trace protein, trace carbohydrates, trace fiber, 14 grams fat (2 grams saturated), 27 milligrams cholesterol, 1 milligram sodium.
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