Mini Crab Cakes with Herbed Aioli
A special recipe from Sur la table. You can form and chill the crab cakes up to 8 hours before cooking and serving. The aioli can be made one day ahead. Bring to room temp and whisk before using.
Yield
4 servingsPrep
20 minCook
20 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
mayonnaise
|
|
| 1 ½ | cups |
bread crumbs
panko bread crumbs, divided |
|
| 1 | large |
eggs
beaten |
|
| 2 | tablespoons |
italian parsley
leaves, finely minced |
|
| 2 | teaspoon |
dijon mustard
|
|
| 2 | teaspoon |
old bay seasoning
|
*
|
| 1 | pound |
crab meat
picked over |
*
|
| 1 | x |
kosher salt
to taste and freshly ground white |
*
|
| Herbed aioli | |||
| 4 | tablespoons |
water
divided |
|
| 3 | large |
egg yolks
|
|
| 2 | tablespoonslemon |
juice
fresh |
* |
| 1 | clove |
garlic
crushed |
|
| ¼ | cup |
olive oil, extra-virgin
|
|
| ¼ | cup |
chives
freshly chopped |
*
|
| 1 | tablespoon |
italian parsley
leaves, freshly chopped |
|
| 1 | x |
vegetable oil
for frying |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
mayonnaise
|
|
| 355 | ml |
bread crumbs
panko bread crumbs, divided |
|
| 1 | large |
eggs
beaten |
|
| 3E+1 | ml |
italian parsley
leaves, finely minced |
|
| 1E+1 | ml |
dijon mustard
|
|
| 1E+1 | ml |
old bay seasoning
|
*
|
| 453.6 | g |
crab meat
picked over |
*
|
| 1 | x |
kosher salt
to taste and freshly ground white |
*
|
| Herbed aioli: | |||
| 6E+1 | ml |
water
divided |
|
| 3 | large |
egg yolks
|
|
| 2 | tablespoonslemon |
juice
fresh |
* |
| 1 | clove |
garlic
crushed |
|
| 59 | ml |
olive oil, extra-virgin
|
|
| 59 | ml |
chives
freshly chopped |
*
|
| 15 | ml |
italian parsley
leaves, freshly chopped |
|
| 1 | x |
vegetable oil
for frying |
*
|
Directions
To make crab cakes:
Combine mayonnaise, ½ cup of the bread crumbs, egg, parsley, dijon mustard, and Old Bay in medium mixing bowl using a silicone spatula.
Add crab meat to mayonnaise mixture and fold together gently, taking care not to break lumps of crab. taste and adjust seasoning with salt and white pepper. using moistened hands, gently form the mixture into 12 crab cakes.
Place on a parchment lined plate or baking sheet and refrigerate for at least 30 minutes.
To make the herbed aioli:
Combine 2 Tablesppons of water, egg yolks, lemon juice, and garlic in a medium bowl; whisk to blend.
Place bowl over saucepan of simmering water (do not allow bottom of bowl to touch water).
Whisk until mixture thickens and thermometer registers 160 F, 5 to 6 minutes. Remove from heat. Cool 10 minutes.
Gradually whisk olive oil into aioli base, then 2 tablespoon water. Whisk in chives and parsley.
Season aioli to taste with salt and freshly ground black pepper.
To finish crab cakes:
Prheat oven to 200F and place a rack in the center.
Pour remaining 1 cup of breadcrumbs in to a shallow dish. Gently roll crab cakes into breadcrumbs, pressing lightly to coat.
Pour vegetable oil into a large nonstick skillet to cover the based and heat over medium heat until shimmering.
Work in batches, placing 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 to 4 minutes per side.
Transfer crab cakes to a wire rack set over a rimmed baking sheet and season immediately with salt.
Place rack and baking sheet in preheated oven to keep crab cakes warm.
Repeat the process with the remaining crab cakes.
Serve immediately.
