[vc_row][vc_column width=”1/3″][vc_gallery interval=”3″ images=”605″][/vc_column][vc_column width=”2/3″ el_class=”2 TBSP Traditional 18 Year Aged 2 TBSP Honey 1 Cup Sliced Strawberries ¼ Cup fresh chopped basil ⅓ Cup toasted Pecans, roughly chopped Whisk honey and balsamic in bowl until smooth. Mix in strawberries, basil, and toasted Pecans. Set aside. Warm Brie in a 375* oven for about 15 minutes, until the center of the round in soft. Top Brie with strawberry mixture and serve immediately with crackers. * To toast Pecans: bake on an unlined cookie sheet in single layer at 300* for 8-10 minutes. Be sure to cool pecans before mixing them into the topping. “][vc_column_text]
- 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)
- 2 Large Egg Yolks
- 1 cup Chipotle Infused Olive Oil
- 3 tablespoons Peach White Balsamic
- pinch Sea Salt
- pinch Black Pepper
|In a large bowl, thoroughly mix egg, seafood seasoning, mayonnaise, breadcrumbs, Jalapeno, and Chipotle Infused Olive Oil.|
|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.|
|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|
Serve with roasted vegetables, mixed greens, steamed red potatoes, or Basmati rice.
2 thoughts on “Crab Cakes with Aioli Sauce (Cooking Class on 07/22/2017)”
These crab cakes were so light and tasty. Thanks for posting this recipe.
These were quite delicious. Fun class.