Author Notes: Springtime in Maine means freshly picked Jonah crabmeat. It is sweet and so delicious and there is nothing better than a crabcake made with aioli! —Lydiac
Serves: 4
Ingredients
Aioli with herbs and garlic
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1
large egg yolk, room temperature
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1/4
teaspoon salt
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1/4
teaspoon freshly ground pepper
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1
tablespoon dijon mustard
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1
clove of garlic, finely chopped
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2
tablespoons finely chopped parsley
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2
tablespoons finely chopped chives
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1/2
cup extra virgin olive oil
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1/4
cup canola oil
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1/4
cup grapeseed oil
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1-2
tablespoons lemon juice, to taste
Crabcakes with freshly picked crabmeat and herb aioli
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1
pound Crab meat
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3/4
cup crushed crackers or toasted breadcrumbs
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1
large egg, room temperature
-
1
tablespoon Dijon mustard
-
1/2
cup aioli with herbs and garlic
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couple of grinds of pepper
-
1/2
teaspoon salt
Directions
Aioli with herbs and garlic
- Place egg yolk, salt, pepper, dijon mustard and herbs in food processor.
- Turn on the processor and slowly add the oil in a fine stream. When you have finished adding the oil, add the lemon juice to taste and more salt and pepper if needed.
Crabcakes with freshly picked crabmeat and herb aioli
- Put the egg, mustard, aioli, crumbs, and salt and pepper in a bowl and mix with a fork.
- Add the crab meat, mixing lightly with a fork.
- Divide the mixture into four and form into patties.
- Heat a non stick pan or griddle and cook the crabcakes for about 6-7 minutes per side at a medium hot heat.
- Serve on a bed of fresh salad greens with a nice dollop of the herbed aioli on top and enjoy.