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Best Crab Cakes with Lemon-Dill Aioli

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Level: Intermediate

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Description

These Best Crab Cakes have the right amount of heat while letting the crab be the star and are complimented by the tart and creamy Lemon-Dill Aioli.

Ingredients

  • FOR THE CRAB CAKES:
  • 3 Tablespoons Unsalted Butter, Divided
  • 1 whole Green Onion, Finely Chopped
  • 1 clove Garlic, Minced
  • ½ Tablespoons Fresh Parsley, Minced
  • 1 teaspoon Freshly Squeezed Lemon Juice
  • ¾ cups Unseasoned Breadcrumbs, Divided
  • 1 teaspoon Dry Mustard
  • 1 teaspoon Paprika
  • ½ teaspoons Kosher Salt
  • ¼ teaspoons Cayenne Pepper
  • ¼ teaspoons Ground Black Pepper
  • 1 pound Crab Meat, De-shelled
  • ¼ cups Parmesan, Grated
  • ¼ cups Panko Breadcrumbs
  • 1 whole Lemon, Cut Into Wedges, For Garnish (optional)
  • _____
  • FOR THE LEMON-DILL AIOLI:
  • 2 whole Large Egg Yolks (pasteurized, To Be Safe)
  • ¼ cups Fresh Lemon Juice
  • 3 cloves Garlic, Minced
  • 1-½ teaspoon Fresh Parsley, Minced
  • 1 teaspoon Kosher Salt
  • ¾ teaspoons Dried Dill
  • ½ teaspoons Lemon Zest
  • ¼ teaspoons Worcestershire Sauce
  • ⅛ teaspoons Cayenne Pepper
  • ¾ cups Olive Oil

Preparation

For the Lemon-Dill Aioli:

Place all ingredients, except for olive oil, in a blender. Pulse to combine. With the blender running, very slowly drizzle in olive oil, little by little, until an emulsion forms (the mixture will thicken and become a creamy, white-ish color).

Refrigerate for 1 hour prior to serving to allow flavors to meld. Note: Aiolo contains raw eggs.

For the Crab Cakes:

Heat 1 Tablespoon of butter in large skillet on medium-high heat. Cook green onion and garlic until tender, approximately 2 minutes. Add parsley, lemon juice, 1/2 cup of the unseasoned breadcrumbs and spices to the mixture and stir together. Remove from heat. Fold in crab meat until evenly distributed.

Combine parmesan, the remaining 1/4 cup unseasoned breadcrumbs and panko in a shallow dish.

Form the crab cake patties into about 1/2-inch thickness. Wet your hands with water if the mixture starts to stick. You should make about 8 medium-sized patties.

Cover the patties with parchment paper or Saran Wrap and refrigerate for at least 2 hours. This will make it so the cakes don’t fall apart and crumble while cooking.

Heat 1 Tablespoon of butter in a large skillet on medium-high heat until butter is almost burning. Cook patties, 4 at a time, until golden on each side, approximately 3 minutes per side. Use the remaining 1 Tablespoon of butter for the final 4 patties.

Serve with a lemon wedge and Lemon-Dill Aioli for dipping.

Enjoy!

One Comment

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Profile photo of Taracooks

Taracooks on 8.31.2010

Sounds wonderful!

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