Crabcakes with Herb Aioli

Aioli with herbs and garlic

• 1 large egg yolk, room temperature
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 1 tablespoon dijon mustard
• 1 clove of garlic, finely chopped
• 2 tablespoons finely chopped parsley
• 2 tablespoons finely chopped chives
• 1/2 cup extra virgin olive oil
• 1/4 cup canola oil
• 1/4 cup grapeseed oil
• 1-2 tablespoon lemon juice, to taste

1. Place egg yolk, salt, pepper, dijon mustard and herbs in food processor.
2. Turn on the processor and slowly add the oil in a fine stream. When you have finished adding the oil, add the lemon juice to taste and more salt and pepper if needed.

Crabcakes with freshly picked crabmeat and herb aioli

• 1 pound Crab meat
• 3/4 cups crushed crackers or toasted breadcrumbs
• 1 large egg, room temperature
• 1 tablespoon Dijon mustard
• 1/2 cup aioli with herbs and garlic
• couple of grinds of pepper
• 1/2 teaspoon salt

1. Put the egg, mustard, aioli, crumbs, and salt and pepper in a bowl and mix with a fork.
2. Add the crab meat, mixing lightly with a fork.
3. Divide the mixture into four and form into patties.
4. Heat a non stick pan or griddle and cook the crabcakes for about 6-7 minutes per side at a medium hot heat.
5. Serve on a bed of fresh salad greens with a nice dollop of the herbed aioli on top and enjoy.