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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Tyler Florence
Servings: 6
1 extra-virgin olive oil
1 onion, finely minced
4 garlic cloves, finely minced
1 ½ pounds jumbo lump crabmeat
1 ½ cup fresh bread crumbs (made from 4 or 5 slices white bread with the crusts removed and processed in food processor)
2 tablespoons mayonnaise, plus more if needed
1 large egg white
½ lime, juiced
¼ cup freshly chopped cilantro leaves, plus whole leaves, for garnish
Kosher salt and freshly cracked black pepper
1 recipe garlic Aioli With Celery Root, for serving
lemon wedges, for garnish
Make the crab cakes first so they have time to firm up in the refrigerator before you cook them.
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 caramelized. Dump that into a bowl and fold in the crabmeat, bread crumbs, mayonnaise, egg white, lime juice, and cilantro, mixing just until well blended. Season with salt and pepper. Shape the mixture into 6 fat crab cakes. Put them on a plate, cover, and stick them in the refrigerator to chill.
To serve, heat a 3-count of olive oil in a large sauté pan over medium heat. Add the crab cakes and cook for about 4 minutes each side until nice and crisp. Serve on torn butcher paper with fresh lemon wedges and garlic Aioli with Celery Root.
garlic Aioli With Celery Root
Recipe from: Tyler Florence
Servings: 8
2 cloves garlic
½ cup sour cream
1 cup mayonnaise
1 tablespoons celery seed
1 lemon, juiced
¼ cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 cup celery root, shredded using a mandoline
2 tablespoons freshly chopped chives
Mince garlic and make into paste using the side of your knife. Hint: to make this go faster add a bit of salt to the garlic and continue mashing with the side of your knife.
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. Fold in the shredded celery root and chives. Give it a final taste and adjust seasoning, if necessary.