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Crab Cakes: Crab Cakes with Lemon Aļoli

Source of Recipe


From "Williams-Sonoma Comfort Food"



List of Ingredients



• 1 cup mayonnaise
  
• Finely grated lemon zest, from 1 lemon
  
• 2 tablespoons fresh lemon juice
  
• 1 clove garlic, minced
  
• Fine sea salt and freshly ground pepper
  
• 1 pound fresh-cooked lump crabmeat
  
• ¾ cup panko or other dried bread crumbs
  
• 1 large egg, beaten
  
• 1 tablespoon Dijon mustard
  
• 2 teaspoons Worcestershire sauce
  
• ¼ teaspoon hot pepper sauce
  
• 1 tablespoon chopped fresh flat-leaf parsley
  
• ½ cup canola oil
  
• Lemon wedges, for serving
  






Instructions



1. To make the lemon aļoli, in a small bowl, mix together the mayonnaise, lemon zest and juice, and garlic. Season with salt and pepper. Set aside ¼ cup of the aļoli. Cover and refrigerate the remaining aļoli until serving.
   
   
2. Line a rimmed baking sheet with parchment paper. To make the crab cakes, pick over the crabmeat for shell shards and cartilage. In a bowl, mix together ¼ cup of the panko, ¼ cup aļoli, the egg, mustard, Worcestershire sauce, hot pepper sauce, and parsley. Add the crabmeat and mix gently until combined.
   
   
3. Divide the mixture into 8 equal portions and shape each portion into a thick cake. Spread the remaining ½ cup panko in a shallow dish. Coat the cakes evenly with the panko, and transfer to the prepared baking sheet. Refrigerate for 15 minutes.
   
   
4. In a large frying pan, heat the oil over medium-high heat until it shimmers. Add the cakes and cook until the undersides are golden brown, 2 to 3 minutes. Flip the cakes and cook until the other sides are golden brown, about 2 minutes more. Using a slotted spatula, transfer to paper towels to drain briefly.
   
   
5. Serve the crab cakes at once with the lemon wedges and pass the remaining lemon aļoli on the side.
   
   Makes 4 servings