Chef Bernie Kantak originally made these crab cakes for a special cocktail pairing dinner.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.
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1 roasted red bell pepper—peeled, seeded and stemmed
1 cup mayonnaise
1 garlic clove
1 tablespoon fresh lemon juice
Freshly ground pepper
1/2 cup mayonnaise
1 large egg, lightly beaten
2 tablespoons minced red onion
2 tablespoons minced red bell pepper
1 1/2 tablespoons fresh lemon juice
1 tablespoon minced jalapeño
2 teaspoons Dijon mustard
2 teaspoons Worcestershire sauce
1 teaspoon hot sauce
1 pound jumbo lump crabmeat
3/4 cup panko, plus more for dredging
1/2 cup vegetable oil
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.
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.
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.