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.
Comments