Crab Cakes are an east coast (think Chesapeake Bay Area) classic, and they are pretty darn delicious when done right (a high ratio of crab meat to breading component). They can also be quite versatile and pair well with a host of flavour combinations (and sauces). For this iteration, we complemented the flavour of the crab with roasted garlic, Old Bay seasoning, and caramelized shallots. It was simple, but it paired very well with the crab without any one component overpowering another. We then made an aioli with a similar flavour base…roasted garlic and old bay…to round out the flavours and textures!
We served our crab cakes as a sandwich component on brioche with lettuce, sweet onion, and tomato. For our side, we sliced a mega-zucchini from our garden and sautéed it in a little butter with freshly sliced garlic.
Time: 25 Minutes (+30 minutes to roast the garlic…but that can be done ahead of time)
Ingredients: (Makes two large crab cakes and Aioli)
- 8 Oz of Crab Claw Meat
- 1 Egg
- Bread Crumbs
- 1/2 Shallot
- 1 Head of Garlic (or Roasted Garlic Paste)
- Old Bay Seasoning
- Mayonnaise
Method:
- If starting with fresh garlic, Roast It ahead of time to get ready!
- Dice your Shallot. Melt some butter in a pan, and add your shallot. Cook until it begins to caramelize.
- Combine your crab claw meat, (about half of) your roasted garlic, caramelized shallots, and some old bay seasoning in a bowl. Then, crack an egg, add some bread crumbs, and mix together until your crab meat holds together.
- Heat a pan with a little oil in it. Form your crab into cakes, and place in your pan. Cook for 6-7 minutes on each side.
- As your crab cooks, combine your mayonnaise, the rest of your roasted garlic, and some old bay in a small bowl, and stir to fully incorporate.
- If making sandwiches, prep your buns. If not, scoop your sauce into serving sized dipping bowls.
- When your crab cakes are cooked and golden brown on both sides, remove from your pan.
- Plate, devour, and enjoy!
