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Crab Cakes with Garlic Aioli

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The people of Texas have this weird tendency to not believe signs. It’s almost as if they think the people who set up the signs put it there as a joke. I cannot tell you how many times I’ve seen signs reading “Left lane ends” or “Lane ends: Merge right”, and the person driving doesn’t merge over until the very last second. I don’t know if they’re all blind or think maybe the giant orange cones are going to leap out of the way, but if I get cut off one more time because some fool thinks that maybe the construction workers put them there as a joke, I may go insane.

Tailgating here is also unbelievably bad. If you’re tailgating me while I’m already going over the speed limit, I will slow down. And laugh as I watch you freak out in my rear view mirror. And then when you finally decide to try and pass me, I’ll speed back up and go on my merry way.

I think the driving here in Texas is going to make me a very aggressive person.

Anyways.

For two days I was trapped in my kitchen (oh, the horror…) while we got new floors put into our house. I decided that during those two days I wanted to make crab cakes. And I did just that.

During all the commotion of our new floors being put in, I mixed, molded, refrigerated, got frustrated over and devoured these little cakes. Little did I realize how hard it is to make crab cakes! My first test subject fell apart and burned before my very eyes. So I decided to refrigerate them. The second one fell apart, but this time didn’t become a black blob in 30 seconds. So I mixed in panko into my crab mixture. Each small batch of crab cakes came out better than the previous, which had me in a much better mood than when I burned the first one. I shared them with my Aunt for lunch and saved some for my father, who later ended up eating two of my leftover raw ones… but that’s a different story.

Despite their difficultness to make, they’re actually quite tasty! Paired with this garlic aioli, the pair make a great weekday lunch.

The floors in my house look amazing, such a huge change from the off-white carpet that covered the majority of the house. It makes it look so much bigger and cleaner, I can’t tell you how annoying it is to pick off black dog hair from a white carpet. Most importantly though, my Mom loves it. And that’s all that really matters!

New Floors!

New Floors!

Crab Cakes with Garlic Aioli

Crab Cakes
Adapted from Bon Appetit
(warning: if you follow the recipe completely, they turn out rather soupy and hard to work with. I’ve adapted the recipe to what I did to make it not so soupy)

Ingredients
8 ounces cream cheese, room temperature
3/4 cup finely grated Parmesan cheese, divided
1 large egg
2 tablespoons sour cream
1/2 teaspoon finely grated lemon peel
4 teaspoons plus 2 tablespoons chopped fresh chives, divided
1/4 teaspoon coarse kosher salt
Large pinch of cayenne pepper
6-8 ounces fresh lump crabmeat, picked over, patted dry, coarsely shredded
1 1/2 cup panko (Japanese breadcrumbs)
1/4 cup (1/2 stick) unsalted butter, melted, plus more for pans

Using electric mixer, beat cream cheese in medium bowl until smooth. Add 1/4 cup Parmesan and egg; beat to blend. Beat in sour cream, lemon peels, 4 teaspoons chopped chives, coarse salt, and cayenne pepper. Fold in crabmeat and 1/2 cup of panko. This can be made 1 day ahead. Cover and chill.

Toss remaining panko, 1/2 cup Parmesan, and 2 tablespoons chopped chives in small bowl. Drizzle 1/4 cup melted butter over, tossing with fork until evenly moistened. Roll 1 rounded tablespoon portions of of the chilled crab mixture in the panko-Parmesan mixture, and pan-fry the crab cakes in a skillet of melted butter set over medium-high heat.

Garlic Aioli
Adapted from Food Network’s Tyler Florence
This aioli is amazing. I can only imagine the endless possibilities of what you can spread this on. It makes quite a bit, so feel free to half accordingly.

Ingredients
2 cloves garlic
1/2 cup sour cream
1 cup mayonnaise
1 lemon, juiced
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 tablespoons freshly chopped chives (optional)

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, lemon juice, and oil. Season well with salt and freshly ground black pepper. Fold in the chives. Give it a final taste and adjust seasoning, if necessary.

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One response »

  1. I love generous portions – that’s why when I make Crab Cakes, I make them the size of hockey pucks! In this recipe, I use sweet and flaky Snow Crab meat to make giant crab cakes, and crust them with panko break crumbs. They’re served with a spicy and lightly sweet Chipotle Aioli (a flavored mayonnaise) for dipping.

    Reply

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