MINI-CRAB CAKES W/LEMON-GARLIC AIOLI

MINI-CRAB CAKES W/LEMON-GARLIC AIOLI image

Yield 4

Number Of Ingredients 17

Crab Cakes:
1/4 cup mayo
1-1 1/2 cups panko breadcrumbs
1 large egg, beaten
2 tbsp. finely minced chives or Italian parsley
2 tsp Dijon mustard
2 tsp Old Bay seasoning
1 lb. lump crab meat, picked over
Kosher salt & freshly ground pepper
Aioli
1 large egg yolk
1 large clove garlic, peeled and finely minced
1 tbsp lemon juice, plus more as needed
1 tsp water
1 cup EVOO
1/4 cup vegetable or canola oil, plus more as needed
2 tbsp. minced chives, for garnish

Steps:

Crab cakes: Combine mayo, 1/2 cup bread crumbs, egg, parsley, Dijon & Old Bay in medium mixing bowl using silicone spatula. Add crab to mayo mixture & fold together gently, taking care not to break up lump crab. Taste & season w/salt & pepper. Using moistened hands, gently form mixture into 4 crab cakes. Place on parchment-lined plate or baking sheet & refrigerate at least 30 mins. Preheat oven to 200 deg & place rack in center. Pour remaining 1 cup breadcrumbs into shallow dish. Gently roll crab cakes in bread crumbs, pressing lightly to coat. Pour oil into large skillet, preferably nonstick & heat over medium heat until hot but not smoking. Working in batches, place crab cakes in skillet, leaving 1 inch space around each. Cook until crab cakes are golden brown, flipping once with a fish spatula, about 3-4 mins per side. Transfer crab cakes to wire rack set over rimmed baking sheet & season immediately w/salt. Place rack and baking sheet in preheated oven to keep warm. Garnish with aioli & chives. Aioli: Whisk together egg yolk, garlic, lemon juice & water in medium mixing bowl. While whisking vigorously, add oil in drops to form an emulsion. Continue whisking & slowly drizzling in remaining oil to form thick sauce. Taste & season w/salt, pepper & additional lemon juice as needed. Cover & keep refrigerated until ready to use.