When we first got married, the only seafood Bill would eat was salmon loaf and tuna casserole…I’m not even sure those qualify as seafood. Slowly, he’s expanded his repertoire to include salmon, shrimp and, most recently, crab cakes. So only the kids were moaning when I decided to make this delectable recipe for dinner tonight…maybe I can wear them down eventually.
My aioli was a little runny this time…another good alternative would be to blend mayo, garlic, an avocado with a squeeze of lime…season to taste with some salt and pepper. No worries about salmonella.
Crab Cakes with Avocado Aioli
1 pound lump crab meat
1 small red bell pepper, minced
1 scallion, minced
1/4 to 1/2 cup Ritz cracker crumbs
1/2 cup mayonnaise
dash of Worcestershire sauce
freshly ground black pepper.
Mix everything but the crab. Gently fold in the crab. Form into cakes, and sauté in butter. Cook about 4 minutes per side until golden. They are very delicate since the binders are minimal…so carefully flip and reform cakes if necessary.
1 clove garlic, minced
1/2 to 1 tsp Kosher salt (mine was a bit too salty with 1 teaspoon)
1 egg, beaten
1 egg yolk, beaten
1 cup olive oil
2 tablespoons fresh lime juice
dash white or black pepper
Place all ingredients except olive oil into food processor. Slowly add olive oil while processing.