Panko Crusted Crab Cakes Recipe
chorizo aioli, buttermilk celeriac slaw, roasted corn compote
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Ingredients
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Crab Cakes
Chorizo Aioli
Buttermilk Celeriac Slaw
Roasted Corn Compote
Method
Crab Cakes
Prepare the Mixture
In a large bowl, combine crab meat, panko bread crumbs, mayonnaise, Dijon mustard, green onions, egg, lemon juice, Old Bay seasoning, salt, and black pepper. Mix until well combined.
Form the Cakes
Shape the mixture into patties (about 2-3 inches in diameter). Place them on a baking sheet lined with parchment paper.
Chill
Refrigerate the patties for at least 30 minutes to help them set.
Cook the Cakes
Heat oil in a large skillet over medium heat. Fry the crab cakes for about 4-5 minutes on each side, or until golden brown and cooked through.
Chorizo Aioli
Mix Ingredients
In a small bowl, combine cooked chorizo, mayonnaise, minced garlic, lemon juice, and smoked paprika. Mix until smooth.
Buttermilk Celeriac Slaw
Combine Ingredients
In a bowl, mix grated celeriac, buttermilk, apple cider vinegar, honey, salt, and black pepper. Toss to combine and refrigerate until ready to serve.
Roasted Corn Compote
Prepare the Compote
In a skillet over medium heat, combine corn kernels, red bell pepper, red onion, lime juice, and salt. Cook for about 5-7 minutes until heated through and slightly caramelized. Stir in cilantro before serving.