Dungeness Crab Cakes with Lemon Balm Aioli, Chips and Rustic Roasted Pepper Tomato "Ketchup"

Crab Cakes With Lemon Balm Aioli

Servings 4
Author Sabrina Currie


Crab Cakes

  • 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


Crab Cakes

  1. 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.
    Crab Cake Mixture
  2. Preheat a large frying pan on medium heat with enough vegetable oil to lightly coat the pan.
  3. 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.

    Frying Crab Cakes
  4. 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)
    Finished Crab Cakes on Greens with Aioli, Chips and homemade ketchup

Lemon Balm Aioli

  1. Put egg yolks in a small bowl and add garlic, salt, pepper and herbs and whisk until frothy.
    Egg Yolks Garlic And Salt for Aioli
  2. 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.
    Adding Capers To Aioli