The Ultimate Crab Cakes (Tyler Florence) |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Ingredients:
extra-virgin olive oil |
1 onion, finely minced |
4 garlic cloves, finely minced |
1 1/2 pounds jumbo lump crabmeat |
1 1/2 cups 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, recipe follows |
lemon wedges, for garnish |
2 cloves garlic |
1/2 cup sour cream |
1 cup mayonnaise |
1 tablespoon celery seed |
1 lemon, juiced |
1/4 cup extra-virgin olive oil |
kosher salt and freshly ground black pepper |
2 tablespoons freshly chopped chives |
Directions:
1. Make the crab cakes first so they have time to firm up in the refrigerator before you cook them.
2. 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.
3. 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.
4. Garlic Aioli with Celery Root:
5. About 2 cups shredded celery root, shredded using the grater attachment of a food processor or a mandoline
6. 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.
7. 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.
8. Yield: 6 to 8 servings
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