Crab Cakes Recipe
local rock crab, cauliflower purée, preserved lemon aioli
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Ingredients
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Crab Cakes
Cauliflower Purée
Preserved Lemon Aioli
Method
Crab Cakes Preparation
- 1
Mix Ingredients
In a large bowl, combine the crab meat, breadcrumbs, mayonnaise, egg, Dijon mustard, Worcestershire sauce, green onions, Old Bay seasoning, salt, and black pepper. Mix gently until well combined.
- 2
Form Cakes
Form the mixture into patties, about 2 inches in diameter and 1 inch thick. Place the patties on a baking sheet and refrigerate for at least 30 minutes to firm up.
- 3
Fry Cakes
In a large skillet, heat oil over medium heat. Fry the crab cakes for about 4-5 minutes on each side, or until golden brown and cooked through. Remove from skillet and drain on paper towels.
Cauliflower Purée Preparation
- 4
Cook Cauliflower
In a pot of boiling salted water, cook the cauliflower florets until tender, about 10-12 minutes. Drain and set aside.
- 5
Purée Cauliflower
In a blender or food processor, combine the cooked cauliflower, butter, heavy cream, salt, and black pepper. Blend until smooth and creamy.
Preserved Lemon Aioli Preparation
- 6
Mix Aioli Ingredients
In a bowl, whisk together the mayonnaise, preserved lemon, minced garlic, lemon juice, salt, and black pepper until smooth and well combined.