CRAB CAKES WITH GARLIC AIOLI RECIPE - (4.5/5)

Crab Cakes with Garlic Aioli Recipe - (4.5/5) image

Provided by henwiller

Number Of Ingredients 19

Previous Next

GARLIC AIOLI:
8 ounces cream cheese, room temperature
3/4 cup Parmesan cheese, finely grated and divided
1 large egg
2 tablespoons sour cream
1/2 teaspoon lemon peel, finely grated
4 teaspoons plus 2 tablespoons fresh chives, chopped and divided
1/4 teaspoon coarse kosher salt
Large pinch of cayenne pepper
6-8 ounces fresh lump crabmeat, picked over, patted dry, coarsely shredded
1 1/2 cup panko (Japanese breadcrumbs)
1/4 cup (1/2 stick) unsalted butter, melted, plus more for pans
2 cloves garlic
1/2 cup sour cream
1 cup mayonnaise
1 lemon, juiced
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 tablespoons chives, freshly chopped (optional)

Steps:

Cook's note: If you follow the recipe completely, they turn out rather soupy and hard to work with. I've adapted the recipe to what I did to make it not so soupy) Using electric mixer, beat cream cheese in medium bowl until smooth. Add 1/4 cup Parmesan and egg; beat to blend. Beat in sour cream, lemon peels, 4 teaspoons chopped chives, coarse salt, and cayenne pepper. Fold in crabmeat and 1/2 cup of panko. This can be made 1 day ahead. Cover and chill. Toss remaining panko, 1/2 cup Parmesan, and 2 tablespoons chopped chives in small bowl. Drizzle 1/4 cup melted butter over, tossing with fork until evenly moistened. Roll 1 rounded tablespoon portions of of the chilled crab mixture in the panko-Parmesan mixture, and pan-fry the crab cakes in a skillet of melted butter set over medium-high heat. This aioli is amazing. I can only imagine the endless possibilities of what you can spread this on. It makes quite a bit, so feel free to half accordingly. 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. Place the paste in a large bowl and add: the sour cream, mayonnaise, lemon juice, and oil. Season well with salt and freshly ground black pepper. Fold in the chives. Give it a final taste and adjust seasoning, if necessary.