Recipe of the Week: Little Crab Cakes with Lemon Aioli
I became a crab cake snob after my youngest daughter moved to Baltimore. I love Maryland crab cakes; the best have big lumps of crab meat and very little filler. Makes 24 small or 12 large crab cakes. (Chef tip: The secret to a good crab cake is not to overwork the mixture and to refrigerate them before cooking. Make sure your skillet is hot so they do not fall apart.)
1 1/2 bread crumbs
3 eggs, large, beaten
1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
1/4 cup fresh Italian parsley, chopped
1/4 cup fresh chives, chopped
1/2 cup frozen corn
1 red pepper, finely chopped
1 teaspoon Old Bay seasoning
1 teaspoon paprika
1 teaspoon sea salt
1/2 teaspoon freshly ground white pepper
1 lb. crab meat, lump, cleaned
Vegetable oil, as needed
In a large mixing bowl, combine breadcrumbs with the eggs, Dijon mustard, Worcestershire sauce, parsley, chives, corn, peppers, Old Bay seasoning and paprika. Mix well to combine ingredients. Season to taste with salt and pepper. Add crab meat to mixing bowl. Fold lightly to avoid breaking up the lumps of shellfish. Cook a small amount of the crab cake mixture to taste for seasoning. If needed, adjust seasoning before proceeding. Divide the crab cake mixture into 12 equal portions and form into plump patties. Coat each crab cake with breadcrumbs. Refrigerate until ready to cook.
Heat a non-stick skillet over medium heat. Add vegetable oil sufficient for pan frying. Fry the crab cakes until golden brown. Remove from skillet and drain on paper towels. Serve crab cakes immediately with lemon aioli.
LEMON AIOLI:
2 cloves garlic
2 large egg yolks
2 teaspoon fresh lemon juice
1 teaspoon Dijon mustard
1/4 cup extra-virgin olive oil
1/2 cup vegetable oil
Mince and mash garlic to a paste with a pinch of salt using a large heavy knife. Whisk together yolk, lemon juice and mustard in a bowl. Combine oils and add, a few drops at a time, to yolk mixture, whisking constantly, until all oil is incorporated and mixture is emulsified. (If mixture separates, stop adding oil and continue whisking until mixture comes together, then resume adding oil.) Whisk in garlic paste and season with salt and pepper. If aioli is too thick, whisk in one or two drops of water. Chill covered, until ready to use.