MARYLAND CRAB CAKES WITH OLD BAY AIOLI



FOR THE CRAB CAKE

Jumbo Lump Crab Meat 1 lb

Eggs 1 each

White bread (crust removed) 1 slice

Lemon juice from ½ lemon

Chives (sliced thin) ¾ Tbl.

Basil (diced) ¾ Tbl

Old Bay Seasoning ¾ Tbl.

Salt and White Pepper tt

Panko Bread Crumb 2-3 cups


Method:

Trim the bread and cut into small cubes. Crack the eggs in a mixing bowl and whip until smooth. Add in the bread and seasonings and mix well. Let sit for an hour until the bread is soft and has disintegrated. Pick the crab meat and squeeze all excess juice out. Mix with the egg mixture until well incorporated. Form into 3-ounce balls and hold in the refrigerator.


When ready to serve roll the crab balls in the panko bread crumbs and form into a patty. Using a rind mold is desired. In a preheated saute pan cook the crab cakes in the olive oil until golden brown on both sides.


Remove from the pan and let set on a paper towel for 1 minute. Place on a plate, spoon the aioli over the top, garnish as desired and serve at once.



FOR THE OLD BAY AIOLI

Mayo 1 pint

Capers (chopped fine) 1 ounces

Pickles (chopped fine) 1 ounces

Dijon mustard ½ ounce

Grain mustard ½ ounce

Ketchup 1 ½ ounces

Lemon Juice from ½ lemon

Chives (sliced fine) 1 Tbl

Old Bay Seasoning ½ Tbl

Salt and Black Pepper tt


Method:

Place all ingredients in a robot coupe and process for 30 seconds to a minute until well mixed and smooth. Hold in the refrigerator until ready to serve.

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