- Crab Cake
1 pound of lump crab meat
1 cup of bread crumbs
2 tablespoons of vegetable oil
2 tablespoons of clarified butter
- Crab Sauce
One and a half cups of mayonnaise
2 tablespoons of Old Bay seasoning
2 tablespoons of Dijon mustard
2 tablespoons of lemon juice
2 tablespoons of Vidalia onion vinaigrette
One-half of the leftover crab sauce
2 tablespoons of sour cream
2 tablespoons of mayonnaise
One-half of a tablespoon of lemon juice
One-half of a teaspoon of chipotle adobo sauce
Preheat your oven to 350 degrees so it’s ready when the cakes are seared. Then take your jumbo lump crab meat, and let it sit in a strainer for a few minutes to get any excess moisture out. Next, we want to lightly pick through it to remove any cartilage or shell pieces so it’s ready for the bowl. Once you’ve added the crab meat to your bowl it’s time to add one egg directly to the meat. Don’t be afraid to use your hands as they do the best job at keeping the large lumps together. Once these are all prepped we can start the crab sauce. In a separate bowl add one-half of a cup of mayonnaise, 2 tablespoons of Old Bay seasoning, 2 tablespoons of Dijon mustard, 2 tablespoons of lemon juice, and 2 tablespoons of Vidalia onion vinaigrette. Mix this together very well then divide in half and add half to the crab meat as we are saving the other half for later. In portions start adding your bread crumbs to the lump crab meat and sauce to really be aware how well the mixture is being coated and see it all coming together.
Set your stove to medium high heat and warm your oven safe pan over the burner. Add in your two tablespoons of vegetable oil and your two tablespoons of clarified butter. This mixture yields high heat and will ensure the lump crab cakes sear delightfully without just soaking up the oils. Next, you want to shape your cakes. They should ideally be no less than quarter-sized yet no more than 3 to 4 ounces or they will be difficult to deal with when searing. Be sure to sear the jumbo lump crab cakes until browned lightly on each side. Once they have been seared and the flavors have been locked in, they are ready to be popped into your preheated oven at 350 degrees for 8 to 10 minutes.
We save the aioli for last while the crab cakes are baking. Take the other half of your leftover crab sauce; we will be using it as a base for the aioli. Add 2 tablespoons of sour cream, 2 tablespoons of mayonnaise, one-half tablespoon of lemon juice and one-half teaspoon of chipotle adobo sauce to add that smoked flavor we want, and mix. The crab cakes should be golden brown and ready to be covered with just enough aioli to flow gently over the sides. Put some chopped tomato on top for color, then some chives. Finish it off with a green onion flower and you have yourself some succulent and attractive jumbo lump crab cakes to enjoy. Cheers.