Photo by Lydiac
Lydiac's Notes:
1 large egg yolk, room temperature Ask a question about this ingredient
1/4 teaspoon salt Ask a question about this ingredient
1/4 teaspoon freshly ground pepper Ask a question about this ingredient
1 tablespoon dijon mustard Ask a question about this ingredient
1 clove of garlic, finely chopped Ask a question about this ingredient
2 tablespoons finely chopped parsley Ask a question about this ingredient
2 tablespoons finely chopped chives Ask a question about this ingredient
1/2 cup extra virgin olive oil Ask a question about this ingredient
1/4 cup canola oil Ask a question about this ingredient
1/4 cup grapeseed oil Ask a question about this ingredient
1-2 tablespoon lemon juice, to taste Ask a question about this ingredient
Place egg yolk, salt, pepper, dijon mustard and herbs in food processor.
Ask a question about this stepTurn on the processor and slowly add the oil in a fine stream. When you have finished adding the oil, add the lemon juice to taste and more salt and pepper if needed.
Ask a question about this step1 pound Crab meat Ask a question about this ingredient
3/4 cups crushed crackers or toasted breadcrumbs Ask a question about this ingredient
1 large egg, room temperature Ask a question about this ingredient
1 tablespoon Dijon mustard Ask a question about this ingredient
1/2 cup aioli with herbs and garlic Ask a question about this ingredient
couple of grinds of pepper Ask a question about this ingredient
1/2 teaspoon salt Ask a question about this ingredient
Put the egg, mustard, aioli, crumbs, and salt and pepper in a bowl and mix with a fork.
Ask a question about this stepAdd the crab meat, mixing lightly with a fork.
Ask a question about this stepDivide the mixture into four and form into patties.
Ask a question about this stepHeat a non stick pan or griddle and cook the crabcakes for about 6-7 minutes per side at a medium hot heat.
Ask a question about this stepServe on a bed of fresh salad greens with a nice dollop of the herbed aioli on top and enjoy.
Ask a question about this stepThanks so much. Your recipe for crabcakes also sounds delicious. A nice change of pace.
Leah is the author of The Hadassah Everyday Cookbook on seasonal Jewish cooking.
Just love this recipe!! So nice to see a good version of this classic, without Old Bay Seasoning (which not everyone likes). I'll be trying this one the next time I can get my hands on crab. The aioli looks delicious, too. Thanks so much for posting this. ;o)