Description
Two of these Jumbo Lump Crab Cakes served with a fresh salad makes a great meal!
Ingredients
- FOR THE CRAB CAKES:
- 4 Tablespoons Mayonnaise
- 2 Tablespoons Red Bell Pepper, Finely Chopped
- 1 Tablespoon Celery Leaves, Chopped
- 1 teaspoon Culantro OR Cilantro Leaves, Chopped
- ½ teaspoons Fresh Thyme
- 1 Lemon, Zested
- ½ teaspoons Finely Grated Shallot
- ¼ teaspoons Ground Paprika
- ½ teaspoons Fresh Chives, Finely Chopped
- 1 Egg
- ¼ teaspoons Salt
- ¼ teaspoons Ground White Pepper
- 1 cup Fresh Jumbo Lump Crab Meat, Picked Through For Shells
- 4 Tablespoons Bread Crumbs
- 1 cup Vegetable Oil, For Frying
- FOR THE AIOLI:
- 2 Tablespoons Creme Fresh
- ½ Ripe Avocado, Peeled And Pitted
- ¼ teaspoons Sriracha
- ⅛ teaspoons Salt
- ⅛ teaspoons Black Pepper
Preparation
Pick through the crab meat to make sure there are no shells. This is very important.
In a small bowl add the mayo, chopped bell pepper, chopped celery leaves, chopped culantro/cilantro, thyme, lemon zest, shallots, paprika, chives, egg, salt and white pepper. Whisk together. Gently fold in the crab meat and the breadcrumbs. Do not over work the crab meat. Cover and place in the fridge for 1 hour.
Place everything for the aioli into a food processor and pulse. Place in the fridge until ready to use.
In a medium skillet, heat the oil over medium heat.
Form the cakes into golf size balls or whatever size you prefer.
Gently place the cakes in the oil to fry. Fry each side until lightly browned, about 45 seconds per side. Drain on paper towels. Repeat cooking the rest of the crab cakes.
Serve with the crème fresh aioli.
