Crab Cakes wit Lemon Aioli
Lemon Aioli:
1 large egg yolk
1/2 tsp. dijon mustard
1 tbsp. lemon juice
1/2 cup canola oil
3 tbsp. olive oil
1 tbsp. dried dill weed
pinch of salt and pepper to taste
1. Combine egg yolk, dijon mustard, and lemon juice with whisk. The mixture will turn a pale yellow. this takes a minute or less.
2. Start the emulsification by dripping in canola oil one drop at a time while whisking vigorously. Continue till 1/4 Cup of oil is used, then pour in a steady stream while whisking until mayo forms. (Add olive oil after canola has been incorporated. Whisk in the same way.)
3. Season with dill, salt, pepper, and enjoy! I chill mine, just because I like it cold. Homemade mayos don't usually hold up long so be sure to use this up very soon!
Crab Cakes:
1/4 cup onion - minced
2 tbsp mayo (not the aioli)
1 tbsp minced fresh flat leaf parsley
1 tsp seafood seasoning (I used garlic & herb Old Bay)
1 large egg yolk
2 tbsp. panko breadcrumbs (lemon pepper flavor works really well)
8 oz jumbo lump crab meat
1. Preheat oven to 400F and have your rack in the center.
2. Combine all ingredients and then gently fold in crab meat.
3. Over medium heat cook the crab cake cakes till medium brown -- takes 3-4 minutes. *Ideally you would put a round metal food cutter into the pan and pack the mixture in that way and then lift the metal ring up and out. I only have plastic. So I just gently formed little cakes as tightly as possible.*
4. After browned transfer to baking dish a bake for 5 more minutes to firm them up. Serve them warm and with your homemade lemon aioli!
Garnishes that would be great could be sprigs of dill or parsley or lemon wedges. Being just for myself, the sauce was enough.
1 large egg yolk
1/2 tsp. dijon mustard
1 tbsp. lemon juice
1/2 cup canola oil
3 tbsp. olive oil
1 tbsp. dried dill weed
pinch of salt and pepper to taste
1. Combine egg yolk, dijon mustard, and lemon juice with whisk. The mixture will turn a pale yellow. this takes a minute or less.
2. Start the emulsification by dripping in canola oil one drop at a time while whisking vigorously. Continue till 1/4 Cup of oil is used, then pour in a steady stream while whisking until mayo forms. (Add olive oil after canola has been incorporated. Whisk in the same way.)
3. Season with dill, salt, pepper, and enjoy! I chill mine, just because I like it cold. Homemade mayos don't usually hold up long so be sure to use this up very soon!
Crab Cakes:
1/4 cup onion - minced
2 tbsp mayo (not the aioli)
1 tbsp minced fresh flat leaf parsley
1 tsp seafood seasoning (I used garlic & herb Old Bay)
1 large egg yolk
2 tbsp. panko breadcrumbs (lemon pepper flavor works really well)
8 oz jumbo lump crab meat
1. Preheat oven to 400F and have your rack in the center.
2. Combine all ingredients and then gently fold in crab meat.
3. Over medium heat cook the crab cake cakes till medium brown -- takes 3-4 minutes. *Ideally you would put a round metal food cutter into the pan and pack the mixture in that way and then lift the metal ring up and out. I only have plastic. So I just gently formed little cakes as tightly as possible.*
4. After browned transfer to baking dish a bake for 5 more minutes to firm them up. Serve them warm and with your homemade lemon aioli!
Garnishes that would be great could be sprigs of dill or parsley or lemon wedges. Being just for myself, the sauce was enough.