Ultimate Crab Cakes INGREDIENTS Extra virgin olive oil... 1 onion, finely minced 4 garlic cloves, finely minced 1 lb jumbo lump crabmeat 1 cups bread crumbs 2 tbsp mayonnaise, plus more if needed 1 large egg white Juice from lime (about 1 tbsp) cup freshly chopped cilantro leaves, plus whole leaves, for garnish Kosher salt, to taste Freshly ground black pepper, to taste Garlic aioli with celery root, for serving (see recipe below) Lemon wedges, for garnish Garlic Aioli with Celery Root 2 cloves garlic cup sour cream 1 cup mayonnaise 1 tbsp celery seed 1 tsp dill Juice from 1 lemon (about 2 tbsp) cup extra virgin olive oil Kosher salt, to taste Freshly ground black pepper, to taste 2 cups shredded celery root 2 tbsp freshly chopped chives DIRECTIONS Heat about 2 tsp olive oil in a frying pan over medium heat. Add the onion and garlic and cook for 5 to 7 minutes, until the onion begins to caramelize. Transfer onion and garlic to a mixing bowl. Fold in crabmeat, bread crumbs, mayonnaise, egg white, lime juice, and chopped cilantro. Gently mix just until well blended being careful not to break up the crab meat. Season with salt and pepper to your liking. Shape into 6 fat crab cakes. Place them on a plate, cover, and refrigerate to chill until ready to cook. Heat about 3 tsp olive oil in a large sauté pan over medium heat. Working in batches, add the crab cakes to the hot oil and cook for about 4 minutes on each side until crisp, flipping only once. DO NOT press the crab cakes down while cooking. Serve with fresh lemon wedges and garlic aioli on the side. Garlic Aioli with Celery Root Mince garlic and using the side of your knife, mash and make into a paste. Place garlic paste into a medium mixing bowl and add sour cream, mayonnaise, celery seed, lemon juice, dill, and oil. Season with salt and pepper. Fold in celery root and chives.
January 6, 2021, 4:28 PM