Crab Cakes with Aioli Dill Sauce

Chef “Rikks”, as he is fondly called, is the chef of Mida Food Distributors Inc., a direct importer and distributor of frozen seafood products. This recipe comes to us courtesy of The Maya Kitchen. 

Ingredients:

2 eggs

Fresh Parsley

Worcestershire Sauce

1 teaspoon Dijon mustard

2 tablespoons mayonnaise

1 piece lemon & zest

salt & pepper

1 lb Blue Swimming Crab Lump Meat

½ cup normal breadcrumbs

2 cups panko breadcrumbs

half stick butter

for the Aioli:

1 piece garlic clove

Sea salt

Black Pepper

1 large egg yolk

1 teaspoon Dijon Mustard

around 600 ml extra virgin olive oil

Lemon Juice & zest

Fresh Dill, chopped

Procedure:

1. Beat eggs in a bowl and add parsley, mustard, Worcestershire sauce, mayonnaise, lemon juice and seasoning. Mix well.

2. Gently fold in crabmeat and normal breadcrumbs until mixture is no longer moist.

3. Gently make 6-8 balls out of the mixture then flatten into thick patties.

4. Lightly coat the patties in panko breadcrumbs and refrigerate for 30 minutes.

5. Fry in butter until golden brown. Squeeze lemon when done.

For the Aioli:

1. Smash garlic and salt in a large bowl (or pestle and mortar).

2. Combine with egg yolk and mustard. Mix together.

3. Start adding the olive oil little by little, whisking continuously.

4. Add the lemon juice/zest, and dill.

5. Season to taste.