TORTINO DI GRANCHIO Recipe
crab cake – jalapeno tarragon mustard aioli
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Ingredients
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Crab Cakes
Jalapeno Tarragon Mustard Aioli
Method
Crab Cakes Preparation
Mix Ingredients
In a large bowl, combine the crab meat, breadcrumbs, eggs, green onions, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, salt, and black pepper. Mix gently until all ingredients are combined.
Form Cakes
Form the mixture into patties, about 2 inches in diameter and 1 inch thick. Place on a baking sheet lined with parchment paper.
Chill
Cover the patties and refrigerate for at least 30 minutes to firm up.
Fry Crab Cakes
Heat oil in a frying pan over medium heat. Fry the patties for about 4-5 minutes on each side or until golden brown. Drain on paper towels.
Jalapeno Tarragon Mustard Aioli Preparation
Combine Ingredients
In a small bowl, whisk together the mayonnaise, jalapeno, tarragon, Dijon mustard, lemon juice, salt, and black pepper until smooth and well combined.
Serve
Serve the crab cakes warm with a generous drizzle of the jalapeno tarragon mustard aioli on top.