Ingredients

Extra-virgin olive oil
1 onion, finely minced
4 garlic cloves, finely minced
1 1/2 pounds jumbo lump crabmeat
1 1/2 cups fresh bread crumbs (made from 4 or 5 slices white bread with the crusts removed and processed in
food processor)
2 tablespoons mayonnaise, plus more if needed
1 large egg white
1/2 lime, juiced
1/4 cup freshly chopped cilantro leaves, plus whole leaves, for garnish
Kosher salt and freshly cracked black pepper
1 recipe Garlic Aioli with Celery Root, for serving, recipe follows
Lemon wedges, for garnish

Instructions

Make the crab cakes first so they have time to firm
up in the refrigerator before you cook them.

Heat a 2-count of olive oil in a frying pan over medium heat. Add the onion and garlic and cook for 5 to 7
minutes, until the onion gets kind of caramelized. Dump that into a bowl and fold in the crabmeat, bread
crumbs, mayonnaise, egg white, lime juice, and cilantro, mixing just until well blended. Season with salt and
pepper. Shape the mixture into 6 fat crab cakes. Put them on a plate, cover, and stick them in the
refrigerator to chill.

To serve, heat a 3-count of olive oil in a large saute pan over medium heat. Add the crab cakes and cook for
about 4 minutes each side until nice and crisp. Serve on torn butcher paper with fresh lemon wedges and Garlic
Aioli with Celery Root. Garlic Aioli with Celery Root:
2 cloves garlic
1/2 cup sour cream
1 cup mayonnaise
1 tablespoon celery seed
1 lemon, juiced
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
About 2 cups shredded celery root, shredded using the grater attachment of a food processor or a mandoline
2 tablespoons freshly chopped chives

Mince garlic and make into paste using the side of your knife. Hint: to make this go faster add a bit of salt
to the garlic and continue mashing with the side of your knife.

Place the paste a large bowl and add: the sour cream, mayonnaise, celery seed, lemon juice, and oil. Season
well with salt and freshly ground black pepper. Fold in the shredded celery root and chives. Give it a final
taste and adjust seasoning, if necessary.

Yield: 6 to 8 servings