City Palate

The Entertaining Issue - November December 2017

Janice Beaton's Crab Cakes with Spicy Mayo
Janice Beaton’s Crab Cakes with Spicy Mayo.html

Janice Beaton’s Crab Cakes with Spicy Mayo

July/August 2012

Crab Cakes:

1 lb. fresh crab meat, preferably Dungeness or Snow

2 T. minced shallot

1 T. lemon zest

2 t. minced flat-leaf parsley

salt and pepper to taste

1 small egg, lightly beaten

2 T. mayo

fine bread crumbs or panko

oil for cooking

Gently mix the crab meat with the shallot, lemon zest, parsley, and salt and pepper. Stir in the egg and mayo, until well combined. Begin to add the bread crumbs or panko, a couple of tablespoons at a time, until there is enough to bind the mixture together. Form the mixture into small discs, about 1-1/2 inches in diameter and 1 inch thick. Place additional breadcrumbs or panko in a bowl and press the small cakes on both sides into the bread crumbs or panko. This will help to hold the crab cakes together while they are cooking. Heat a bit of oil in a medium-sized skillet over medium heat and sauté the cakes until they are golden on each side, about five to seven minutes in total. Serve with spicy aioli. Makes 12.

Spicy Aioli:

The accompanying aioli can be as simple as adding lemon zest, lemon juice, and some minced garlic to a good quality commercial mayo, but the chipotle in this adds a bit of kick. Mix together the following ingredients and refrigerate until ready to use:

1/2 c. mayonnaise

zest of one lemon

1 T. lemon juice

1 chipotle pepper in adobo sauce, minced

2 T. minced cilantro

1 garlic clove, minced finely

pinch of salt


Seafood