Crab cakes with orange aioli
Ingredients
Orange aioli:
- 1/4 cup (60 milliliters) mayonnaise
- 1/4 cup (60 milliliters) sour cream
- 1/4 teaspoon (1 milliliter) orange zest
- 1 tablespoon (15 milliliters) orange juice
- Salt
- Pepper
- 1 lemon, juice only
- 1 tablespoon (15 milliliters) fresh chives, chopped
Crab cakes:
- 3 tablespoons (45 milliliters) canola oil
- 4 cloves garlic, chopped
- 1 onion, chopped
- 600 grams potatoes, peeled and boiled
- 500 grams fresh white crabmeat, flaked
- 1 tablespoon (15 milliliters) fresh parsley, chopped
- Flour, as needed
- 3 eggs
- 1 egg yolk
- 2 cups (500 milliliters) panko
- 1 cup (250 milliliters) grated Parmesan cheese
- Salt and pepper to taste
- Vegetable or peanut oil for frying
- Olive oil for finishing
Directions
- Prepare the aioli.
- Stir together sour cream, mayonnaise, orange zest, orange juice, salt, pepper, lemon juice, and chopped chives in a medium bowl. Cover and place in the fridge until ready to serve.
- Heat canola oil in a skillet over low heat and sauté seasoned garlic and onion for five minutes until soft and translucent.
- Place the onions and garlic into a bowl. Add crab meat.
- Squeeze boiled potatoes through a ricer into a bowl of crabmeat (you can also use a cheese grater). Add salt, pepper, and chopped parsley and one egg yolk and two tablespoons of flour mix together.
- Flour a flat surface and keep excess flour on your hands this will help with forming the potatoes. Form cakes into about 2.5 centimeter patties.
- Place oil in a deep pan and heat to 350˚F (180˚C).
- Whisk three eggs in a bowl small bowl. Combine panko, parmesan, salt, and pepper in a separate bowl.
- Dunk cakes in egg bowl with one hand, and coat them in the panko mixture with your other hand.
- Fry cakes in the hot oil for about two minutes, until golden. Cook in batches, making sure the oil is at 350˚F (180˚C) for each batch.
- Use tongs to remove cakes to a paper towel-lined plate to drain excess moisture. Season with salt, grate some parmesan, and drizzle some olive oil.
- Spoon aioli onto a serving plate and lay crab cakes, topping with more aioli. Serve immediately.
