Western Crab Cakes With Lemon Aioli
Ingredients
Ingedients for the crab cakes
  • 1/2pound lump crabmeatdrained
  • 3/4cup pankodivided in half – or crispy, crushed crackers such as Mary’s, Ryvita, Wasa crisps …
  • 2tablespoons finedry breadcrumbs
  • 2tablespoons green onionminced
  • 1tablespoon fresh parsleyminced
  • 1 1/2teaspoons fresh tarragonminced
  • 1 1/2teaspoons fresh cilantrominced
  • 1/4teaspoon smoked paprika
  • 1/4teaspoon ground red pepper
  • 1/2teaspoon fresh ground black pepper
  • 1/8teaspoon sea salt
  • 1 large egg whitelightly beaten
  • 2tablespoons mayonnaise
  • 1tablespoon canola oilplus 1 more for cooking
  • lemon aioli for topping
  • 6teaspoons chivesminced for topping
  • waxed paper
Ingredients for the lemon aioli
  • 3 garlic cloves
  • 1cup sour cream
  • 4 large basil leavesminced
  • 1teaspoon lemon zest
  • 2tablespoons fresh lemon juice
  • 2tablespoons apple juice
  • 1tablespoon hot pepper jelly
  • 1/4teaspoon sea salt
  • 1/8teaspoon fresh ground black pepper
  • 1/2teaspoon ground cumin
Instructions
Crab Cakes
  1. Break and flake any large lumps of crabmeat and place in a large bowl. Combine with the panko, bread crumbs, green onion, parsley, tarragon, cilantro, paprika, red and black pepper and salt and mix well. With your hands, quickly mix in the egg white, mayonnaise and oil until well mixed.
  2. Take 2 tablespoons of the crab mixture and roll into a ball. Place the ball on the wax paper and pull up a corner over the top. Using the paper, press into a patty then carefully dredge it in the remaining panko crumbs.
  3. Heat a large skillet over medium high heat until hot, add a drizzle of oil and coat the skillet. Add the crab cakes and cook approximately two minutes on each side and golden brown. Garnish with lemon wedges, aioli and chives or dill fronds.
To make the lemon aioli
  1. Process all ingredients in a food processor until smooth and creamy. Chill in the refrigerator for at least one hour before serving.
Recipe Notes

* For a calorie-wise choice, substitute plain Greek yogurt for the sour cream.

**Although I used a microplane to zest a lemon, I’m dying to try this with lemon basil. This is a variety of basil that has a built in lemony taste. I do believe I’ll try to source some seeds or leaves and incorporate those into some recipes really soon!

Recipe for Western Crab Cakes With Lemon Aioli | Foodal.com