Crab Cakes With Lemon Balm Aioli
- 1 1/2 c Dungeness Crab Meat
- 2 Eggs
- 1/2 tsp Salt
- 1/8 tsp Freshly Ground Pepper
- 1/2 c Panko Crumbs Or other bread crumbs
- 3 dashes Tobasco
- 1/2 c Panko Crumbs
- Vegetable Oil For frying
- Local Greens, Edible Flowers and Pickled Radishes For garnish
Lemon Balm Aioli
- 2 Egg Yolks
- 1 clove Garlic Minced
- 3/4 tsp Kosher Salt
- 1/2 tsp Fresh Ground Pepper
- 2 tbsp Lemon Balm Minced
- 1 tbsp Chives Minced
- 3 tbsp Lemon Juice
- 1/3 c Olive Oil
- 1/3 c Vegetable Oil
- 1 tbsp Apple Cider Vinegar
- 2 tbsp Capers
Whisk egg until frothy and then stir in all ingredients except crab until well mixed. Then gently mix in crab, trying not to break up chunks more than necessary.
Preheat a large frying pan on medium heat with enough vegetable oil to lightly coat the pan.
Pour 1/2 c panko in a shallow bowls. Divide crab mixture into 8 and form into cakes, press gently into panko and then place in frying pan.
Fry approx. 7-8 minutes each side or until golden brown.
Serve on local greens with Lemon Balm Aioli and garnish with edible flowers and pickled radishes. (I made quick pickled radishes by soaking sliced radishes for an hour in red wine vinegar)
Lemon Balm Aioli
Put egg yolks in a small bowl and add garlic, salt, pepper and herbs and whisk until frothy.
Slowly start adding olive oil a few drips at a time at first, whisking constantly and adding more once each addition is incorporated. Continue adding vegetable oil in a small stream whisking constantly. Alternate adding the lemon juice and vinegar as the mixture thickens and finish with adding capers at the end. If aioli gets too thick while adding oil, add water 1 tsp at a time as needed.