Categories
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Crabby Crab Cakes |
Yield:4-10
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INGREDIENTS: |
| OPTIONAL |
8-10 cloves roasted garlic |
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| 3 |
large egg yolks |
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| 1/2 cup |
chopped fresh basil |
|
| 1 tsp |
coarse sea salt or kosher salt |
|
| 1 1/2 |
lemons |
|
| 3/4 cup |
extra-virgin olive oil |
|
| 1 |
English cucumber, peeled intact, cut into thin slices |
|
| 4 oz can |
diced, peeled green chiles |
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DIRECTIONS:
- To prepare the aioli, squeeze the garlic cloves to extract all of the roasted garlic.
- In a blender or food processor, combine the roasted garlic, egg yolks, 1/4 cup of the chopped basil, sea salt, and juice from the 1/2 lemon (about 1 tbsp). Pulse till smooth.
- With the machine running, gradually add the olive oil, first in drops, and then in a thin stream, and process until creamy and thick. Add the remaining 1/4 cup chopped basil; pulse to incorporate. Use immediately or cover and refrigerate for up to 3 days.
- To prepare the cucumber salad, combine the cucumber, chiles, and the diced red bell pepper in a bowl.
- In a small bowl, whisk together the vinegar, soy sauce, sesame oil, sugar, ginger, the 1/4 tsp minced garlic, and the red pepper flakes. Pour over the cucumber mixture and toss to combine.
- Let stand at room temperature for at least 15-20 minutes before serving, or store in the refrigerator for up to 3 hours. The longer the salad sits, the more flavorful the cucumbers become.
- In a large bowl, mix together the crabmeat, the 1 1/2 cups panko, the finely chopped red, yellow, and green bell peppers, the celery, and the green onions.
- In a small bowl, whisk the mayonnaise together with the remaining 1 tbsp minced garlic, the minced basil, the zest and juice from the remaining lemon, the salt, and the pepper. For the mayonnaise mixture into the crab mixture.
- Line a baking sheet with wax paper. With dry hands, shape the crab mixture into 16-20 mounds for appetizers or 8-10 mounds for entree servings. Gently form the mounds into patties.
- Line up 3 shallow bowls. Put the beaten egg white in one bowl, the flour in the second, and the remaining 3/4 cup panko in the third. Dredge the crab cakes in the flour, tapping to remove the excess, then dip in the egg wash.
- Finally, roll them in the panko until fully coated on all sides.
- In a large, heavy skillet, heat 2-3 inches oil over high heat to 375`F; it should be hot and bubbly. Working in small batches, fry the crab cakes for 1 minute on each side, or until golden brown and crisp.
- Using a slotted spoon, transfer to paper towels to drain. Move to a baking dish and place in a low oven to keep warm until all the crab cakes are done.
- Serve the crab cakes with the cucumber salad on the side. The aioli can be served on top or in a bowl along side for dipping. Garnish the crab cakes with a sprinkling of chopped chives.
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