Crab Cake Recipe
Lump crab, lemon aioli, fennel, arugula, orange supremes, citrus vinaigrette, chili oil
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Ingredients
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Crab Cake Ingredients
Lemon Aioli Ingredients
Citrus Vinaigrette Ingredients
Garnish Ingredients
Method
Crab Cake Preparation
- 1
Mix Crab Cake Ingredients
In a large mixing bowl, combine the lump crab meat, finely chopped fennel, breadcrumbs, beaten egg, parsley, Old Bay seasoning, salt, and black pepper. Gently mix until just combined, being careful not to break up the crab meat too much.
- 2
Form the Cakes
Using your hands, form the mixture into patties about 2-3 inches in diameter and place them on a plate. You should get about 6-8 cakes.
- 3
Chill the Cakes
Cover the crab cakes with plastic wrap and refrigerate for at least 30 minutes to help them hold their shape while cooking.
Lemon Aioli Preparation
- 4
Combine Aioli Ingredients
In a small bowl, whisk together mayonnaise, lemon juice, minced garlic, and salt. Adjust the seasoning to taste and set aside in the refrigerator until ready to serve.
Citrus Vinaigrette Preparation
- 5
Prepare Vinaigrette
In a small jar, combine olive oil, orange juice, red wine vinegar, honey, and season with salt and black pepper. Shake well to emulsify and set aside.
Cooking the Crab Cakes
- 6
Heat Oil in Skillet
In a large skillet, heat olive oil over medium heat until shimmering.
- 7
Assembly and Serving
- 8
Plate the Dish
On a serving platter, arrange a bed of arugula. Place the crab cakes on top, drizzle with citrus vinaigrette, and garnish with orange supremes and a drizzle of chili oil. Serve with the lemon aioli on the side.
