Gallery

Sully Sullivan; Styling: Tara Guérard

Recipe Summary

prep:
30 mins
cook:
15 mins
cool:
5 mins
total:
50 mins
Yield:
Makes 1 1/2 dozen
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

  • 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.

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

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

  • 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.

  • 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.

Source

Daniel Island Club, Charleston, South Carolina

Advertisement
Advertisement