Fried Crab Cakes Recipe
Orange supremes, fennel, frissee, lemon aioli, chili oil.
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Ingredients
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Crab Cake Mixture
Lemon Aioli
Garnish
Method
Preparing the Crab Cakes
- 1
Mix Ingredients
In a large bowl, combine the fresh crab meat, breadcrumbs, egg, mayonnaise, Dijon mustard, chopped parsley, salt, and black pepper. Mix until well combined.
- 2
Form Cakes
Using your hands, form the mixture into small patties, about 5 cm in diameter. Place them on a tray lined with parchment paper.
- 3
Chill
Cover the tray with plastic wrap and refrigerate for at least 30 minutes to help the cakes hold their shape.
Making the Lemon Aioli
- 4
Combine Ingredients
In a small bowl, mix together the mayonnaise, minced garlic, lemon juice, lemon zest, salt, and black pepper until smooth and well blended.
- 5
Chill
Cover the aioli and refrigerate until ready to serve.
Cooking the Crab Cakes
- 6
Heat Oil
In a large skillet, heat a generous amount of oil over medium heat until hot.
- 7
- 8
Drain
Once cooked, transfer the crab cakes to a plate lined with paper towels to drain excess oil.
Plating
- 9
Assemble the Dish
On each plate, place a few frisée lettuce leaves, top with a crab cake, and garnish with orange supremes and thinly sliced fennel. Drizzle with chili oil to taste.
- 10
Serve
Serve immediately with the lemon aioli on the side.
