The Ultimate Crab Cakes

Total Time:
35 min
15 min
20 min

4 to 6 servings

  • 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
  • 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
  • 2 tablespoons freshly chopped chives

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:

About 2 cups shredded celery root, shredded using the grater attachment of a food processor or a mandoline

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

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Pairs Well With

Rich, buttery white wine

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    This recipe is featured in:

    Wine 101