Crab Cakes, Aioli and Martha's Vineyard!
Delicious and easy New England Crab Cakes with Aioli!
Servings 8 servings
Ingredients
For Aioli:
- One cup mayo homemade or store bought
- zest of one small lemon
- juice of half a lemon
- 1 tablespoon chopped parsley
- 1 tablespoon chopped chives
- one garlic clove peeled and finely minced
- 1 teaspoon hot sauce your favorite
- 2 pinches sea salt
- a few turns of freshly ground pepper
For Crab Cakes:
- 1 pound lump crab meat excess water pressed out with paper towels
- ⅓ cup prepared aioli
- ⅓ cup finely chopped celery
- 1 tablespoon chives finely sliced
- 1 tablespoon parsley chopped
- ⅓ cup panko bread crumbs gluten free friends opt for GF bread crumbs
- pinch sea salt
- pepper
- 2-3 tablespoons butter olive oil or ghee
Coating:
- 3-4 eggs
- 2 cups Panko bread crumbs gluten free friends opt for GF bread crumbs
Instructions
To make aioli:
- Combine all ingredients in a bowl and whisk. Set aside
For Crab Cakes:
- Remove crab meat from container, place between paper towels and press until all excess water is removed.
- In a large bowl mix crab meat, 1/3 cup aioli, celery, 1/3 cup bread crumbs, chives, parsley, salt, and pepper until well combined. Form into discs with hands and set on a dish. You should have enough to make 8 cakes.
Coat:
- Whisk eggs in a shallow bowl, place breadcrumbs in a separate bowl.
- Gently pick up crab cakes one at a time. Coat in egg and then dredge in panko breadcrumbs. If cake loses it's shape, no worries, gently press back into shape and set on dish.
Cook:
- Heat cast iron skillet on medium/high heat for two minutes. Add enough butter, ghee or olive oil so bottom of pan is nicely coated. Allow to melt. When oil is hot add crab cakes to pan, when golden, turn. Lower heat if necessary. Cook second side until golden (usually 3-4 minutes a side). Add more butter/oil to pan if needed and cook second batch. Top with aioli and serve.