Delicious classic crab cakes with a nice crispy outside and tender, rich filling. Lemon aioli with a touch of hot pepper sauce makes a simple, zesty and perfect compliment to these. Serves 4-6 people
1cPanko Crumbs, divided in halfOr other bread crumbs
2-3tablespoonVegetable Oil For frying
OptionalLocal Greens, Edible Flowers and Pickled RadishesFor garnish
Lemon Aioli
½cReal Mayonnaise
¼teaspoonFresh Ground Pepper
1Lemon, Zest and Juice
1tablespoonChives, minced
1tablespoonShallot, minced
1tablespoonCapers, coarsely chopped
10dashesHot Sauce (Optional, use more or less to your taste)
Instructions
Crab Cakes
Whisk egg until frothy and then stir in all ingredients except crab and ½ c of panko until well mixed. Then gently mix in crab, trying not to break up chunks more than necessary. (Tip: Let sit in fridge at this point for 15-30 min to make forming patties easier)
Preheat a large frying pan on medium heat with enough vegetable oil to lightly coat the pan.
Pour the remaining ½ c panko into a shallow bowl. Divide crab mixture into 6 large or 12 smaller cakes, press gently into panko, and then place in the frying pan. Fry approx. 5-7 minutes on each side or until golden brown. Serve warm.
Lemon Aioli
Add all ingredients into bowl and stir well. Cover and refrigerate until ready to use. This can be made up to 3 days prior to using.
Notes
Optional: Serve on fresh local greens with Lemon 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)