Crab Cakes
- 1 Large Egg
- 1/2 cup Mayonnaise
- 1/4 cup Panko Breadcrumbs
- 3 tablespoons Extra Virgin Olive Oil
- 1lb Lump Crab Meat
- 1 teaspoon Jalapeno chopped
- All-Purpose Flour (For Dusting)
- 1 cup Ultra-Premium Extra Virgin Olive Oil (Robust)
Aioli
- 2 Large Egg Yolks
- 1 cup Chipotle Infused Olive Oil
- 3 tablespoons Peach White Balsamic
- pinch Sea Salt
- pinch Black Pepper
Directions
| Crab Cakes | |
| Step 1 | |
| In a large bowl, thoroughly mix egg, seafood seasoning, mayonnaise, breadcrumbs, Jalapeno, and Chipotle Infused Olive Oil. | |
| Step 2 | |
| Add the lumb crab and fold by hand, being careful not to break up the lumps of meat. Refrigerate 30 minutes to 1 hour. | |
| Portion the crab mixture into 2-ounce cakes and lightly dust with flour. Heat 1 cup Ultra-Premium EVOO over medium-high heat. Note: A sign when the EVOO is ready is when it starts to pull to the sides of fry-pan and appear to thin out. It may also appear that the oil is about to bubble from underneath. Do not burn the oil! Immediately add the crab cakes and sauté until golden brown, 2 to 3 minutes per side. | |
| Aioli | |
| In a medium bowl, whisk eggs while gradually adding Chipotle Infused Olive Oil. Add Peach White Balsamic and continue whisking until mixture is light and creamy. Season with salt and pepper and refrigerate for 30 minutes. | |
| Serve drizzled over finished lump crab cakes | |
These crab cakes were so light and tasty. Thanks for posting this recipe.
These were quite delicious. Fun class.