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The ultimate crab cakes

  • 4servings
  • 20minutes

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Source: www.foodnetworktv.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B9, B12, C, P
MineralsSelenium, Natrium, Silicon, Calcium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Extra-virgin olive oil

  2. 1 onion, finely minced

  3. 4 garlic cloves, finely minced

  4. 750g jumbo lump crabmeat

  5. 375ml (11/2; cups) fresh bread crumbs (made from 4 or 5 slices white bread with the crusts removed and processed in food processor)

  6. 2 tbsps mayonnaise, plus more if needed

  7. 1 large egg white

  8. 1/2; lime, juiced

  9. 65ml (1/4; cup) freshly chopped coriander leaves, plus whole leaves, for garnish

  10. Salt and freshly cracked black pepper

  11. 1 recipe garlic aioli with celery root, for serving, recipe follows

  12. Lemon wedges, for garnish

  13. 2 cloves garlic

  14. 125ml (1/2; cup) sour cream

  15. 250ml (1 cup) mayonnaise

  16. 1 tbsp celery seed

  17. 1 lemon, juiced

  18. 4 tbsps extra-virgin olive oil

  19. Salt and freshly ground black pepper

  20. About 500ml (2 cups) grated celery root, grated using the grater attachment of a food processor or a mandoline

  21. 2 tbsps freshly chopped chives

Instructions Jump to Ingredients ↑

  1. The ultimate crab cakes 1) Make the crab cakes first so they have time to firm up in the refrigerator before you cook them.

  2. Heat a 2-count of olive oil in a frying pan over medium heat. Add the onion and garlic and cook for 5 to 7 minutes, until the onion gets kind of caramelised. Dump the onion mix into a bowl and fold in the crabmeat, bread crumbs, mayonnaise, egg white, lime juice and coriander, mixing just until well blended. Season with salt and pepper. Shape the mixture into six fat crab cakes. Put them on a plate, cover, and stick them in the refrigerator to chill.

  3. Heat a 3-count of olive oil in a large saute pan over medium heat. Add the crab cakes and cook for about 4 minutes each side until nice and crisp.

  4. Serve crab cakes on torn butcher paper with fresh lemon wedges and garlic aioli with celery root.

  5. Garlic aioli:

  6. 1) Mince garlic and make into paste using the side of your knife. To make this go faster add a bit of salt to the garlic and continue mashing with the side of your knife.

  7. Place the paste a large bowl and add the sour cream, mayonnaise, celery seed, lemon juice and oil. Season well with salt and freshly ground black pepper.

  8. Fold in the grated celery root and chives. Give it a final taste and adjust seasoning, if necessary.

  9. Yield: 6 to 8 servings

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