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Crab Cakes With Tomato-Corn Relish and C




Source of Recipe


WKRG
Crab Cakes With Tomato-Corn Relish and Citrus Aioli

12 ounces fresh lump crabmeat
1/2 cup mayonnaise
3 tbs diced red bell pepper
3 tbs diced celery
2 tbs diced red onion
1 tbs minced parsley
1 tbs fresh lemon juice
3 cup panko (japanese bread crumbs)
salt and pepper to taste
Canola oil for frying

Citrus aioli:
1 egg yolk
grated zest and juice of 1 lemon
grated zest and juice of one lime
2 garlic cloves, minced
1/2 tsp salt
1 cup extra virgin olive oil

Tomato-corn relish:
3 ears corn, shucked and steamed for 5 minutes
2 pints sweet heirloom cherry tomatoes, halved
1/4 cup rice vinegar
2 tbs chopped cilantro
salt and pepper to taste

In a bowl, combine the crabmeat, mayonnaise, bell pepper, celery, onion, parsley, and lemon juice and stir to mix thoroughly. Ass 1 cup of the panko and mix well, adding a bit more if needed until the mixture holds together. Season it with salt and pepper. Spread the remaining panko in a bowl or pie plate. Form the crabmeat mixture into 6 cakes and dip them into the panko, patting well. Place the crab cakes on a parchment lined baking sheet and refrigerate.

To make the citrus mixture, in a food processor, combine the egg yolk, citrus zests and juices, garlic and salt and process for one minute. With the machine running, gradually add the oil to make an emulsified sauce. Cover and refrigerate.

To make the corn relish: using a large knife, cut the kernels, tomatoes, and cilantro. Add the vinegar and toss well. Season with S & P. In a large saute pan, heat 1/2 inch canola oil over medium heat. Fry the crab cakes, turning once, until browned. Using a slotted spatula, transfer the crab cakes to paper towels to drain. Serve on warmed plates, with the aiolo and relish on the side.