Crab Cakes with Orange Aioli

The good news is my little show opens in less than two weeks and we’re right on track. The bad news is my little show opens in less than two weeks and I’m plagued with the world’s worst chest cough. For better or for worse, I’ll soon be standing in front of hundreds of people at the Illusion Theater in Minneapolis, and I’m hoping with all I’m worth that I won’t be up there honking like an agitated goose.

Thank goodness for Air Supply’s Greatest Hits to ease my anxiety.

Crab Cakes
I’m comforted, too, by the memory of the last meal I prepared for Mom and Handsome Greg that I truly tasted—Crab Cakes with Orange Aioli—before cough drops became my primary source of sustenance and “mentholyptus” killed my taste buds. The crab cakes were exceptionally crabby—you could easily add more breadcrumbs and make more cakes. They were moist and flavorful with a crispy, golden crust, and the accompanying dip was a perfect balance of creamy mayo, pungent garlic, and bright, fresh orange zest.

Crab Cakes with Orange Aioli
 
Recipe Type: Main
Author: Crab Cakes adapted from Bon Appetit; Aioli adapted from Jeff Mauro
Prep time: 30 mins
Cook time: 12 mins
Total time: 42 mins
Serves: 3
Meaty, tender, flavorful crab cakes with a crispy, golden crust are dressed with creamy citrus and garlic dip.
Ingredients
  • Crab Cakes
  • 2 tablespoons mayo
  • 1 scallion, thinly sliced
  • 1 egg, lightly beaten
  • 1 teaspoon Dijon mustard
  • 1 teaspoon lemon juice
  • 3/4 teaspoon Old Bay Seasoning
  • 6 slices pickled jalapeño, finely chopped
  • 2 6 ½-oz. cans lump crabmeat, drained and picked over
  • 1/3 cup panko breadcrumbs
  • 1/8 teaspoon kosher salt
  • 1/2 head Bibb lettuce, torn into bite-size pieces
  • Vegetable oil
  • Balsamic vinaigrette
  • Orange Aioli
  • 1/2 cup mayo
  • 2 tablespoons freshly squeezed orange juice
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon orange zest
  • 1/4 teaspoon minced garlic
  • Kosher salt
  • White pepper
Instructions
Crab Cakes
  1. Whisk the first 7 ingredients in a medium bowl. Add crab; fold to blend. Stir in panko and salt. Form into 6 1″-thick patties. Refrigerate for at least 10 minutes. Toss lettuce with vinaigrette.
  2. Heat oil in a large skillet over medium-high heat. Fry cakes until golden brown and crisp, 4–6 minutes per side. Arrange atop lettuce.
Orange Aioli
  1. Combine the mayo, orange juice, mustard, zest and garlic in a mixing bowl. Season with salt and pepper.
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