Author Notes: Still in shock over my encounter with Kegasus in the infield for the Preakness Stakes (see photo), I returned Sunday from Baltimore with a carload of fresh jumbo lump crabmeat and enough losing tickets to repaper the kitchen. Since then the Spouse has endured Crab Louis, deviled eggs topped with crab, crab salad with hearts of palm and mango, gazpacho with crab meat, stuffed mushrooms with crab, crab quiche, crab nachos and crab pot stickers, all the while plaintively asking, 'Where are the crab cakes?' and 'Why did you bet Mucho Macho Man?' I didn't tell him I played around with my standard crab cake recipe for this contest, I just served them, and with that, I was forgiven for all my lousy handicapping! - wssmom
Makes 4 large, 6 medium, or 8 small crabcakes
Roasted Garlic and Adobo Aiolis
- one head garlic, top cut off to expose the cloves
- 1 whole egg at room temperature
- 2 teaspoons cider vinegar
- 1/2 cup plus two tablespoons grapeseed oil
- 2 tablespoons extra-virgin olive oil
- pinch salt and white pepper
- 1 teaspoon adobo from a can of chipotle in adobo sauce, or more to taste
- 1/2 lime
- Schmear the garlic with some olive oil, wrap loosely in aluminium foil and bake in a 325 degree oven for 45 minutes to an hour, or until the cloves are really soft. When cool enough to handle, squeeze the individual cloves into a small bowl. There should be a couple tablespoons. Smush with a fork.
- Now, you can do the whisk thing for the aioli (and I bow low), but you can also use the mini food processor attachment that came with your blender. Using the steel blade, drop in the egg and the cider vinegar, and pulse for a moment or two. With the motor in, drizzle in the oils slowly through the little tiny holes on top of the food processor until emulsified. Stop the motor, and add the roasted garlic, salt and pepper. Pulse to combine. Remove about a third to half (six tablespoons) of the roasted garlic aioli, and pulse in the adobo to the remaining aioli, which will become your side sauce.
- Squeeze in the juice from a half-lime into the roasted garlic-adobo aioli, stir to combine, and place in the refrigerator until ready to serve.
- 1 pound jumbo lump crabmeat
- 6 tablespoons roasted garlic aioli
- 1 not huge egg
- 3-4 scallions, white and light green part only, minced
- 1/4 cup fresh parsley, minced
- salt and pepper
- 1/4 cup panko plus more for dredging
- 2 tablespoons butter
- 3 tablespoons grapeseed oil, for frying
- Gently mix together the crabmeat, most of the roasted garlic aioli, egg, scallions and parsley. Mix in the 1/4 cup panko, and salt and pepper to taste. If the cakes seem a bit dry, add the rest of the roasted garlic aioli; if they seem too wet, add more panko. If there is leftover roasted garlic aioli, mix it back in with the adobo aioli.
- Form into 4, 6 or 8 cakes and dredge lightly in panko. Chill in the refrigerator for about 30 minutes.
- When ready, heat a large nonstick skillet and melt one tablespoon of the butter into 1 1/2 tablespoons oil. Pan fry half the crabcakes over medium heat until nicely browned on both sides. Depending on the size of the cakes, this can take from four to six minutes per side. Remove to a double layer of paper towels, then keep warm in a slow oven while you finish the others. Wipe out the pan and repeat with the remaining crabcakes.
- Serve the crabcakes with some of the roasted garlic-adobo sauce alongside each. Distribute Daily Racing Forms to the guests and have them pick the Belmont Stakes winner.
- This recipe was entered in the contest for Your Best Use of Aioli