Crab Cakes with Lemon Aioli
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For the crab cakes:
2 cups panko bread crumbs (available in the Asian section of most grocery stores) 1⁄4 cup red bell pepper, minced fine
1⁄4 cup celery stalks, minced fine
1⁄4 cup red onion, minced fine
2 Tbsp. fresh lemon juice
1⁄2 cup mayonnaise
2 large eggs
3 dashes Tabasco sauce
3 Tbsp. flat-leaf parsley, finely chopped 1⁄2 tsp. kosher salt
2 cups fresh crab meat (make sure the crab meat smells sweet and not overly fishy or sour) 1⁄4 cup clarified butter
For the lemon aioli:
1 egg yolk
1 Tbsp. lemon juice
1⁄4 tsp. lemon zest, grated 1⁄2 tsp. Dijon mustard
1⁄2 cup vegetable oil
1⁄2 cup olive oil
Kosher salt
For the crab cakes:
In a bowl, combine all ingredients except for 1 cup of panko, crab, and clarified butter. Mix ingredients thoroughly and then gently add the crab, being careful not to overwork the crabmeat. Form into patties and coat on top and bottom with the remaining panko (2-ounce cakes for an appetizer or larger for a sandwich or plated courses).
Heat a non-stick pan over medium heat and add clarified butter. Once the butter has melted, sauté cakes on both sides until golden brown. Serve with a dollop of lemon aioli. Leftover formed crab cakes can be frozen for several weeks.
For the lemon aioli:
In a medium bowl, whisk the egg yolk, lemon juice, lemon zest, and Dijon mustard. Begin whisking in the vegetable oil, a few drops at a time. Once you have incorporated half of the vegetable oil, you can increase the amount of oil streamed in. Add the olive oil in the same manner. Season with salt.