Seasons Fish

Crab Cakes with Herbs de Provence Aioli

Crab Cakes with Herbs de Provence Aioli
Serves 6 | Prep Time: 45 minutes

makes about 1 1/4 cups

6 garlic cloves, peeled
1 teaspoon Seasons rosemary infused sea salt
2 tablespoons Dijon mustard
2 egg yolks
1 cup Seasons Herbs de Provence Infused Olive Oil
1 tablespoon plus 1 teaspoon freshly squeezed lemon juice (about 1/2 lemon)
1 tablespoon warm water

With a mortar and pestle, pound the garlic & salt together into a paste. Transfer paste to a food processor and add the mustard and then the egg yolks and beat until they are light in color. Food processor should be set on low speed at all times. Slowly add 1/4 cup of the oil in a fine stream, until the mixture becomes thick. If you add the oil too quickly, the mixture will not emulsify. Add the lemon juice and the water, then add the remaining oil very slowly until sauce becomes thick.

Taste for seasoning, and adjust with salt if necessary. Cover and refrigerate until ready to serve. Best if served within 24 hours.

Crab Cakes
yields 6

1 lb. jumbo lump crabmeat
2 eggs
2 tablespoons dijon mustard
1/2 teaspoon Old bay seasoning
2 finely chopped shallots
1/2 cup finely minced red pepper
1/2 cup finely minced green pepper
1 1/2 cup Panko (Japanese bread crumbs)
2 tablespoons Seasons Sicilian Lemon Balsamic Vinegar
6 tablespoons Seasons Hojiblanca Extra Virgin Olive Oil
Seasons Fleur de Sel, to taste
La Boite Pierre Poivre (8 – peppercorn blend) No. 4, to taste

Heat 2 tablespoons Hojiblanca EVOO in a skillet over medium heat. Sauté shallots, red pepper and green pepper, briefly until tender; cool slightly.

In a bowl combine crabmeat, sautéed shallots, red pepper and green pepper, eggs, dijon mustard, old bay seasoning, Sicilian Lemon balsamic, 1 cup panko bread salt and pepper to taste.

Form mixture into 1/2 inch thick patties. Coat the patties with the rest Panko bread crumbs. Heat approximately 2 tablespoons of the oil in a nonstick skillet over medium heat. Sauté crab cakes 2 to 3 minutes on each side or until golden brown, using the remaining 2 tablespoons oil if necessary. Let crab cakes sit on paper towels to absorb excess oil.

Serve the crab cakes with aioli and your favorite grilled vegetable.

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