If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: Springtime in Maine means freshly picked Jonah crabmeat. It is sweet and so delicious and there is nothing better than a crabcake made with aioli! - Lydiac
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
- Place egg yolk, salt, pepper, dijon mustard and herbs in food processor.
- 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
- Put the egg, mustard, aioli, crumbs, and salt and pepper in a bowl and mix with a fork.
- Add the crab meat, mixing lightly with a fork.
- Divide the mixture into four and form into patties.
- Heat a non stick pan or griddle and cook the crabcakes for about 6-7 minutes per side at a medium hot heat.
- Serve on a bed of fresh salad greens with a nice dollop of the herbed aioli on top and enjoy.
- This recipe was entered in the contest for Your Best Use of Aioli