• 1227f3b0102b7b20fcbea979affeb98b

Crab Cakes

Prep
Cook
Serves 25people
Ingredients
1/4
cup oil
2
ozs garlic, minced
1/2
yellow onion
2
stalks celery
1
red pepper
salt & pepper
2
lbs Dungeness crab
1
cup mayo
1
tsp Worcestershire
1
tsp Old Bay
1
bunch cilantro, chopped and divided in two
panko
arugula or mixed greens
for cilantro lime aioli:
1
cup mayo
remaining cilantro
1
tbs lime juice
1/2
oz hot sauce
1/2
tsp kosher salt
Directions
1.
Brunois (1/8" small dice) onion, celery and pepper.
2.
Warm 1/4 cup oil in a large saute pan; add garlic, onion, celery, and red pepper and season. Saute for 2-3 minutes, or until the veg softens, cool completely.
3.
Mix crab, Worcestershire, Old Bay, 1/2 the chopped cilantro, and mayo. Add cooled veg mix.
4.
Portion finished mixture into 1 oz mini appetizer size, or 2 oz larger entree size balls. Drop into panko and cover completely, then form TIGHTLY into cakes. Store in flat layers, separated by parchment paper sprinkled lightly with extra panko. Refrigerate overnight before cooking for best results.
5.
To cook: Heat 1/4 cup oil in a saute pan or cast iron pan. Add cakes 1/2" apart. Cook for about 2 minutes, or until a golden brown crust has formed; flip carefully. Cook on second side 1-2 minutes or until golden brown and remove from pan. Dump out oil and replace with fresh as needed to avoid burning. Serve on a bed of arugula or mixed greens and top with a drizzle of cilantro lime aioli.
6.
For cilantro lime aioli:
7.
Mix mayo, remaining cilantro, lime juice, hot sauce, and salt in a bowl, scrape into a squeeze bottle or Ziploc baggie (cut a corner off) and squeeze over cakes. Serve and enjoy!

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