Crab cakes with garlic aioli and spicy sweet and sour sauce
Ingredients:
Yield: 4 servings
Crab cakes
| Dungeness crab | ½ pound |
| Eggs | 3 ea |
| Mayonnaise | ¼ cup |
| Breadcrumbs | ¼ cup |
| Dijon | 1 tsp |
| Parsley (fresh chopped) | 2 Tblsp. |
| Green onion (sliced) | 2 Tblsp. |
| Red bell pepper (minced fine) | ½ |
Spicy Sweet and sour sauce
| Thai red chili sauce | ½ cup |
| Rice vinegar | 1/8 cup |
| Sugar | ¼ cup |
| Water | ¼ cup |
| Cornstarch mixed with water | 2 Tblsp. |
Garlic aioli
| Egg yolk | 2 ea |
| Garlic (minced) | 1 clove |
| Lemon (squeezed) | 1ea |
| Canola oil | 1 cup |
| Salt and pepper to taste |
Procedure:
For the crab cakes
- Squeeze out as much water as possible from the crab.
- Mix the rest of the ingredients except the breadcrumbs in a separate bowl and add to the crab.
- Gently fold the crab with the wet mixture and add the breadcrumbs.
- Form round balls and make into cakes.
- Pan fry crab cakes until golden brown on both sides about 3minutes on each side.
For the spicy sweet and sour sauce
- Add all ingredients except the cornstarch
-
Bring to boil and add the cornstarch slowly until thickened
For the garlic aioli
1.
In a food processor add the yolks, lemon juice, and
garlic,
run the processor until the eggs thicken. Add the oil
little at a time.