Posted Mar 10, 2021, 06:00AM EST
Circles Crab Cakes with Dijon Aioli
Recipe by: Chef Devan Rajkumar
Instagram: @chefdevan
Crab Cakes
- 1lb ready to eat, Crab meat
- 2 tbsp Red onion, finely chopped
- 2 tbsp Jalapeno, finely chopped
- 1 Scallion, finely chopped
- 2 cloves Garlic, minced
- 3 tbsp Red pepper, finely chopped
- 1 tsp Old Bay seasoning
- 1 tsp whole grain Dijon mustard
- 1-2 tbsp Mayonnaise
- 2 tsp Hot sauce
- 1 Egg
- 1 tbsp Lemon juice, freshly squeezed
- ¾ cup Panko breadcrumbs
- Salt, to taste
- White pepper, to taste
- ¼ cup High smoke point, neutral flavoured oil (Grapeseed, Avocado, Canola or Light Olive Oil), for shallow frying
Dijon Aioli
- ¼ cup Mayonnaise
- 1-2 tbsp Dijon mustard
- 1 tbsp Lemon juice, freshly squeezed
- 1 tbsp Garlic, minced
- 1 tsp Lemon zest
- Salt, to taste
- Pepper, to taste
- In a bowl, add red onion, jalapeno, scallion, red pepper and garlic. Add whole-grain Dijon, mayonnaise, Old Bay, hot sauce and lemon juice. Fold the egg through the mixture, then season with salt and pepper.
- Add crab meat and panko breadcrumbs. Taste the mix, and adjust seasoning, if necessary.
- Using a tablespoon, form the crab cakes, packing lightly. Roll in panko and place on a tray lined with parchment paper to avoid sticking. Place in the refrigerator to firm up, about 10 – 30 minutes.
- Add mayonnaise, Dijon, lemon juice, lemon zest and garlic. Season and mix well to form Dijon aioli.
- Pre-heat a pan with oil, ensuring that the oil does not smoke. Gently place the crab cake into the pan. Avoid crowding the pan. Cook until golden brown on both sides.
- Serve warm with drizzled with Dijon aioli.
Equipment required
- 1 skillet or frying pan
- 1 large bowl (Crab cake)
- 1 medium bowl (Dijon Aioli)
- 2 spatulas or mixing utensils
- 2 tablespoons (one for tasting and one for spooning out the crab cake mixture)
- Tray or plate lined with parchment paper (to refrigerate crab cakes)
- Plate lined with paper towel or wire rack (to allow crab cakes to rest)
