New England Crab Cakes with Aioli
(Serves 8 as a first course/4 as a main course)
2 tsps. Dijon mustard
2 tbls. chopped fresh parsley
3 tbls. mayonnaise
1 tbls grated lemon zest
3 eggs, beaten
1 clove garlic, mashed
1 ½ Lbs. cooked Crab meat (preferably Maine)
1 ½ -2 cups Windham Wheat cracker crumbs
Salt and pepper
Flour, for coating cakes
3-4 tbls vegetable oil
Lemon wedges and parsley garnish
- In a large bowl, combine the mustard, mayonnaise, parsley, lemon zest, eggs and garlic. Flake the crab into this mixture with your hands, checking for bits of shell as you go. Add 1-½ cups of cracker crumbs and salt and pepper. If the mixture seems too wet, add more cracker crumbs. Taste and adjust seasonings.
- Place some flour in a shallow bowl or pan. Have one or two sheet trays covered with waxed paper at hand. Divide mixture into sixteen small cakes (or 8 large) and flour each one. Place on sheet pans.
- Heat butter and oil together in one or two large frying pans. The fat should be hot and bubbly, but not smoking. Sauté until golden brown on each side, do not overcook. Serve 2 cakes per person with a dollop of aioli, lemon wedge and sprig of parsley.
(Makes about 2-1/2 cups)
1 whole egg, room temperature
2 egg yolks, room temperature
2 tbls lemon juice
6-8 cloves garlic, minced
1 tsp. kosher salt
1-½ tsp Dijon mustard
2 cups olive oil or 1 cup each olive oil and vegetable oil
Adapted from Harvest Catering/ Ruth Slater 1990
- Combine the egg, yolks, lemon juice, garlic, salt and mustard in a blender or food processor. Puree. With the processor running, slowly add the oil in a thin, steady stream. Aioli will be thick and creamy, but not quite as dense as regular mayonnaise.