1 large lightly beaten egg,
2 TB mayonnaise
1 ts Dijon mustard
1 TB finely chopped chives
1 lb cooked Dungeness crabmeat, in 1/2-inch chunks
1/2 C fresh corn kernels or canned
1/2 C fresh breadcrumbs
Pinch of cayenne pepper
1/2 cup panko breadcrumbs
2 tablespoons each unsalted butter and olive oil, divided
- In a large bowl, combine egg, mayonnaise, mustard and chives.
- Mix in crab, corn and fresh breadcrumbs.
- Season with salt and cayenne.
- Spread out the panko.
- Divide crab mixture into 18 portions and shape into cakes about 2 inches in diameter and 3/4-inch thick.
- Coat completely with panko.
- Transfer to a clean baking sheet, cover with plastic wrap and chill one to six hours.
- Melt a tablespoon of butter with a tablespoon oil in a large skillet over medium-high heat. Add half the crabcakes; saute, turning once, until golden brown, about 2 ½ minutes per side.
- Top with dollops of aioli..
Grilled Tomato aioli
Makes 1 cup Note: This sauce is also great for grilled meats or as a dip.
1 medium sliced one inch thick ripe tomato
4 medium garlic cloves
3/4 C mayonnaise
2 TB finely chopped fresh basil
1 ts fresh lemon juice
Salt, white pepper
Pinch of cayenne, ancho or chipotle chili powder
- Heat a grill pan over medium-high heat. Coat pan with cooking spray
- Grill tomato until it has dark grill marks, three to four minutes. Turn and grill another two minutes. Remove the skin and let cool.
- In a food processor, finely mince the garlic.
- Add tomato and process until well blended.
- Add mayonnaise and process until smooth.
- Add basil and lemon juice.
- Season to taste with salt, pepper and cayenne.
- Use immediately or refrigerate up to five days.