Chunky Crab Cakes

  • TOTAL TIME: 50 MIN
  • SERVINGS: 10

Chef Bernie Kantak originally made these crab cakes for a special cocktail pairing dinner. His business partner, mixologist Richie Moe, liked them so much that he insisted Kantak add them to the regular menu.

aioli

  1. 1 roasted red bell pepper—peeled, seeded and stemmed
  2. 1 cup mayonnaise
  3. 1 garlic clove
  4. 1 tablespoon fresh lemon juice
  5. Kosher salt
  6. Freshly ground pepper

crab cakes

  1. 1/2 cup mayonnaise
  2. 1 large egg, lightly beaten
  3. 2 tablespoons minced red onion
  4. 2 tablespoons minced red bell pepper
  5. 1 1/2 tablespoons fresh lemon juice
  6. 1 tablespoon minced jalapeño
  7. 2 teaspoons Dijon mustard
  8. 2 teaspoons Worcestershire sauce
  9. 1 teaspoon hot sauce
  10. 1 pound jumbo lump crabmeat
  11. 3/4 cup panko, plus more for dredging
  12. 1/2 cup vegetable oil
  1. make the aioli In a food processor, puree the roasted red pepper, mayonnaise, garlic and lemon juice. Season with salt and pepper and scrape into a bowl.
  2. make the crab cakes In a bowl, combine all of the ingredients except the crab, panko and oil; mix well. Gently fold in the crab and 3/4 cup of panko. Scoop into ten 1-inch-thick patties, dredge in panko and transfer to a plate.
  3. In a large skillet, heat 1/4 cup of the oil. Fry half of the crab cakes over moderate heat until golden and cooked through, about 3 minutes per side. Transfer to paper towels to drain. Wipe out the skillet and repeat with the remaining oil and crab cakes. Serve with the aioli.

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