Prep Time
30 Mins
Cook Time
15 Mins
Cool Time
5 Mins
Yield
Makes 1 1/2 dozen
Photo: Sully Sullivan; Styling: Tara Guérard

How to Make It

Step 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.

Step 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.

Step 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.

Step 4

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

Step 5

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

Step 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.

Step 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.

Daniel Island Club, Charleston, South Carolina

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