Saturday, November 1, 2008

The Ultimate Crab Cakes

Cook Time: 20 min
Level: Easy
Yield: 4-6 servings


* Extra-virgin olive oil
* 1 onion, finely minced
* 4 garlic cloves, finely minced
* 1 1/2 pounds jumbo lump crabmeat
* 1 1/2 cups fresh bread crumbs (made from 4 or 5 slices white
bread with the crusts removed and processed in food processor)
* 2 tablespoons mayonnaise, plus more if needed
* 1 large egg white
* 1/2 lime, juiced
* 1/4 cup freshly chopped cilantro leaves, plus whole leaves, for garnish
* Kosher salt and freshly cracked black pepper
* 1 recipe Garlic Aioli with Celery Root, for serving, recipe follows
* Lemon wedges, for garnish


Make the crab cakes first so they have time to firm up in the
refrigerator before you cook them.

Heat a 2-count of olive oil in a frying pan over medium heat. Add the
onion and garlic and cook for 5 to 7 minutes, until the onion gets
kind of caramelized. Dump that into a bowl and fold in the crabmeat,
bread crumbs, mayonnaise, egg white, lime juice, and cilantro, mixing
just until well blended. Season with salt and pepper. Shape the
mixture into 6 fat crab cakes. Put them on a plate, cover, and stick
them in the refrigerator to chill.

To serve, heat a 3-count of olive oil in a large saute pan over medium
heat. Add the crab cakes and cook for about 4 minutes each side until
nice and crisp. Serve on torn butcher paper with fresh lemon wedges
and Garlic Aioli with Celery Root.
Garlic Aioli with Celery Root:

2 cloves garlic

1/2 cup sour cream

1 cup mayonnaise

1 tablespoon celery seed

1 lemon, juiced

1/4 cup extra-virgin olive oil

Kosher salt and freshly ground black pepper

About 2 cups shredded celery root, shredded using the grater
attachment of a food processor or a mandoline

2 tablespoons freshly chopped chives

Mince garlic and make into paste using the side of your knife. Hint:
to make this go faster add a bit of salt to the garlic and continue
mashing with the side of your knife.

Place the paste a large bowl and add: the sour cream, mayonnaise,
celery seed, lemon juice, and oil. Season well with salt and freshly
ground black pepper. Fold in the shredded celery root and chives. Give
it a final taste and adjust seasoning, if necessary.

Yield: 6 to 8 servings


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