Ingredients
- Crab Cake Ingreidents
- Extra Virgin Olive Oil
- 1 Onion, Finely Minced
- 4 Garlic Cloves, Finely Minced
- 1 1/2lbs Jumbo Lump Crab Meat
- 1 1/2 Cups Fresh Bread Crumbs
- 2 Tablespoons Mayonnaise
- 1 Large Egg White
- 1/2 Lime, Juiced
- 1/4 Cup Freshly Chopped Cilantro Leaves (Plus Whole Leaves, For Garnish)
- Kosher Salt & Freshly Cracked Pepper
- Garlic Aioli Ingredients
- Lemon Wedges, For Garnish
- 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 & Freshly Ground Black Pepper
- 2 Tablespoons Freshly Chopped Chives
Directions
Crab Cakes
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, breadcrumbs, 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 sauté 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
About 2 cups shredded celery root, shredded using the grater attachment of a food processor or a mandolin.
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.
Yields 6 to 8 servings.