Crab Cakes with Aïoli

Crab Cakes with Aïoli Recipe
Photo: Sully Sullivan; Styling: Tara Guérard

Recipe from

Recipe Time

Prep: 30 Minutes
Cook: 15 Minutes
Cool: 5 Minutes

Ingredients

1 tablespoon olive oil
1 cup yellow onion, finely chopped
1/2 cup celery, finely chopped
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper
2 garlic cloves, minced
2 tablespoons chopped green onions
1/4 cup freshly grated Parmesan cheese
2 tablespoons creole mustard
1/4 cup fresh lemon juice, divided
1 pound lump crab, picked
2 egg yolks
1 cup vegetable oil, divided
1/4 teaspoon white pepper
1/2 teaspoon Worcestershire sauce
1/4 teaspoon hot sauce
1 teaspoon seafood seasoning
1 cup fine breadcrumbs, divided
9 mini biscuits, split
18 slices yellow or red Roma tomatoes
1 cup arugula leaves

Preparation

1. Heat olive oil in a skillet over medium heat. Add onion and celery. Stir in 1/4 teaspoon salt and 1/4 teaspoon pepper. Sauté 5 minutes. Stir in garlic; sauté 2 minutes. Remove from heat; cool 5 minutes.

2. Combine onions, cheese, mustard, and 2 tablespoons lemon juice in a large bowl. Fold in crab. Fold reserved onion mixture into crab mixture. Set aside.

3. Combine egg yolks, 2 tablespoons lemon juice, remaining 1/4 teaspoon salt, and white pepper in a food processor; process until smooth. With processor running, pour oil through food chute in a slow, steady stream, and process until thick. Pulse in Worcestershire and hot sauce.

4. Stir in 1/2 cup aïoli mixture and 1/2 cup breadcrumbs. Form into 18 patties, about 1/4 cup each.

5. Combine remaining 1/2 cup breadcrumbs and seafood seasoning in a shallow dish. Dredge crab cakes in seasoned breadcrumbs.

6. Heat half of remaining oil in a large nonstick skillet over medium-high heat. Fry half of crab cakes in hot oil 2 to 3 minutes on each side until golden brown. Drain on paper towels. Repeat with remaining oil and cakes.

7. Place tomato slice on half of biscuit. Top with crab cake; dollop with aïoli and top with arugula leaves. Skewer with long wooden or bamboo pick to secure. Repeat.

Note:

Tyler Dudley,

Daniel Island Club, Charleston, South Carolina,

May 2013
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