Recipes, Recipes - Rosé d’Or

Classic Crab Cakes

12 ounces lump crabmeat, picked over for cartilage
2 slices white bread, broken into very small crumbs
1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
2 teaspoons Old Bay seasoning
2 medium jalapeno peppers, seeds & ribs removed, minced
3 tablespoons finely chopped fresh cilantro
1 large egg, beaten
1 large shallot, minced
2 tablespoons mayonaise
zest of one lemon
freshly ground black pepper
3 to 4 tablespoons canola oil
Chili- Lime Aioli (recipe follows)

1. Preheat oven to 400 degrees. Line a 12 by 17 inch baking sheet with parchment paper. Set the baking sheet aside.

2. Combine the crabmeat and bread in a medium bowl. Set aside. In another bowl mix together mustard, Worcestershire, Old Bay, jalapenos, cilantro, egg, shallots, mayonaise, and lemon zest. Add the mayonaise mixture to the crabmeat and stir to combine. Season with pepper to taste.

3. Using your fingers, shape about 1 and 1/2 tablespoons of the crab mixture into half-dollar sized rounds. Continue with the remaining crab mixture.

4. Heat 3 tablespoons of the canola oil in a large skillet over medium heat. Working in batches of 6 to 8, place the crab cakes in the skillet and cook until golden brown on the bottom, 30 seconds to 1 minute. Turn the crab cakes and cook until golden brown, about 1 minute more. Transfer the crab cakes to a paper towel to absorb the oil, then transfer to the prepared baking sheet. Bake for 10 minutes, or until golden brown. The crab cakes may be held in a warm oven for 30 minutes, or cooled and reheated at serving time. Serve warm with the chili-lime aioli.

Chili Lime Aioli

1 garlic clove, minced
1 teaspoon kosher salt
1 large egg
1 large egg yolk
1 cup canola oil
zest of one lime
2 tablespoons fresh lime juice
2 orange or red habanero or other hot chili peppers, seeds and ribs removed, minced.

1. Place the garlic and salt in the bowl of a food processor. Process until pureed. Add the egg and egg yolk and process, scraping down the sides of the bowl to combine the ingredients well. With the machine running, very slowly add the canola oil a few drops at a time at first, and then in a thin, steady stream. It will emulsify and thicken. Once the oil is added and the aioli has formed, quickly pulse in the lime zest and the juice. Transfer to a bowl and stir in the peppers. The aioli may be refrigerated in an airtight container for up to one day.