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
Ingredients
- 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 tablespoons
lemon juice, to taste
- Crabcakes with freshly picked crabmeat and herb aioli
-
1 pound
Crab meat
-
3/4 cup
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
Directions
- Aioli with herbs and garlic
-
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
-
Put the egg, mustard, aioli, crumbs, and salt and pepper in a bowl and mix with a fork.
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Add the crab meat, mixing lightly with a fork.
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Divide the mixture into four and form into patties.
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Heat a non stick pan or griddle and cook the crabcakes for about 6-7 minutes per side at a medium hot heat.
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Serve on a bed of fresh salad greens with a nice dollop of the herbed aioli on top and enjoy.
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