Saturday, June 14, 2014

Crab Cakes with Sriracha Aioli Cream


Isn't every day a good day for crab cakes?  I have no revelations to share about crab cakes, just the obvious.  Use lots and lots of quality fresh crab and as little of other ingredients as possible.  You need a little something to impart some added flavor and something to hold the cake together.  Other than that, stay pure, step out of the way and let the crab shine.

1 pound lump dungeness crab meat
1 cup fresh bread crumbs
¼ cup sour cream
2 eggs
3 scallions, finely sliced
3 tablespoons finely diced orange bell pepper
1 tablespoon finely minced ginger
2 tablespoons brandy
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
¼ teaspoon paprika
pinch of cayenne

2 cups panko for coating 
A few tablespoons of butter for cooking

Combine all ingredients, except the panko, in a large bowl.  Gently stir together until well mixed.  

Form into 8 equal sized cakes.
Place the panko in a shallow dish and coat each crab cake.  Refrigerate until ready to cook.
Remove crab cakes from the refrigerator about 30 minutes before cooking.
Heat a large skillet over medium heat.  Once heated add 2 tablespoons butter.  Once butter is melted, fry the crab cakes in batches, about 4-5 minutes per side until golden brown.  Add more butter as needed.


For the aioli cream:
⅓ cup sour cream
⅓ cup mayonnaise
1 teaspoon sriracha sauce
1 tablespoon fresh lemon juice
½ teaspoon kosher salt

Stir together all ingredients until sauce is smooth and fully blended.  Cover and chill until ready to use.

20 comments:

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