The Ultimate Crab Cakes
Serves 6
Recipe By: Tyler Florence
1 Extra-virgin olive oil
1 onion -- finely minced
4 garlic cloves -- finely minced
1 1/2 pounds jumbo lump crabmeat
1 1/2 cup fresh bread crumbs (made from 4 or 5 slices white bread
with the crusts removed and processed in food processor)
2 tablespoons mayonnaise -- plus more if needed
1 large egg white
1/2 lime -- juiced
1/4 cup freshly chopped cilantro leaves -- plus whole leaves, for
garnish
Kosher salt and freshly cracked black pepper
1 recipe Garlic Aioli With Celery Root -- for serving
Lemon wedges -- for garnish
Make the crab cakes first so they have time to firm up in the
refrigerator before you cook them.
Heat a 2-count of olive oil in a frying pan over medium heat. Add the
onion and garlic and cook for 5 to 7 minutes, until the onion gets
kind of caramelized. Dump that into a bowl and fold in the crabmeat,
bread crumbs, mayonnaise, egg white, lime juice, and cilantro, mixing
just until well blended. Season with salt and pepper. Shape the
mixture into 6 fat crab cakes. Put them on a plate, cover, and stick
them in the refrigerator to chill.
To serve, heat a 3-count of olive oil in a large saute pan over
medium heat. Add the crab cakes and cook for about 4 minutes each
side until nice and crisp. Serve on torn butcher paper with fresh
lemon wedges and Garlic Aioli with Celery Root.
Garlic Aioli With Celery Root
Serves 8
Recipe By: Tyler Florence
2 clove garlic
1/2 cup sour cream
1 cup mayonnaise
1 tablespoons celery seed
1 lemon -- juiced
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 cup celery root -- shredded using a mandoline
2 tablespoons freshly chopped chives
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,
celery seed, lemon juice, and oil. Season well with salt and freshly
ground black pepper. Fold in the shredded celery root and chives.
Give it a final taste and adjust seasoning, if necessary.
Yield: 6 to 8 servings
Recipe Notes
Great with crab cakes
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