Photo: The Ultimate Crab Cakes Recipe
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
Directions
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
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By bebejoyce
on January 23, 2013
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I did as recommended, drained the crab in a towel and put the patties in the fridge for over 30 mins to set up. They still fell apart in the pan. The flavor of the cake itself was good, but a little on the salty side. However, I ended up mixing it together with homemade mac n cheese and it was great! Was not a fan of the aioli at all.
By 54stoney
Pensacola, Fl
on July 16, 2012
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I have made these numerous times and always gotten raves. I did have some trouble with them falling apart at first and I coat them with panko and get them good and cold before I cook them. They are sooo good with the aioli and I don't always put the celery root in it. Also my favorite salad is the watercress with roasted tomato dressing. So easy too. A really impressive dinner. I will make them often as we live on the gulf coast and have easy access to super crab meat
By adelerose
Cherry Hill, NJ
on May 15, 2012
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They were delicious but fell apart- maybe I needed an extra egg. I did drain first, like previous posters mentioned.
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