Crab Cakes

Simplified

Makes 4 crab cakes

• • 1 egg

  • 2 oz mayo (4 tbs)

  • 1 tsp Worcestershire sauce

  • 1 tsp Dijon mustard

  • 1/2 tsp old bay

  • 1/2 tsp lemon pepper salt

  • 1/4 cup panko

  • 1 lb crab meat (preferably claw)

To coat

• • Panko breadcrumbs

  • 2 tbs butter

Method:

1. Set a non-stick skillet on to heat on medium heat.

2. Whisk the egg, mayo, Worcestershire, mustard, and old bay together until well combined.

3. Fold the crab into the mixture.

4. Divide into 4, coat in breadcrumbs.

   1. Melt the butter, and shallow fry until golden brown.

   2. Serve with the rest of the lemon aioli.

Makes 4 crab cakes

• • 1/2 tbs butter

  • 1 shallot

  • 2 tbs red bell pepper (finely diced) (optional)

  • 1 lb crab meat (preferably claw)

  • 2 oz lemon aioli (below)

  • 1 tsp Worcestershire sauce

  • 1 tsp Dijon mustard

  • 1/4 tsp smoked paprika

  • 1/4 tsp ground black pepper

  • 1 egg

  • Panko breadcrumbs

Method:

• 1. Set a cast iron skillet on to heat on medium heat.

  2. Add the butter and saute the shallot and the red bell pepper (if using). Remove.

  3. Fold the crab gently with the shallot and bell pepper, aioli, Worcestershire, Dijon, paprika and black pepper.

  4. Whisk the egg and fold into the mixture.

  5. Divide into 4, coat in breadcrumbs.

  6. Shallow fry in 2 batches until golden brown.

  7. Serve with the rest of the lemon aioli.

Note: Keller wants to add 1/2 cup breadcrumbs to the filling - is this really necessary?

Lemon Aioli

• • 1/2 cup mayonnaise

  • 1 clove garlic, minced

  • 1 tablespoon chopped chives

  • 3 tablespoons lemon juice

  • 1/2 teaspoon lemon zest

  • Kosher salt and freshly ground black pepper

In a medium bowl, mix all the ingredients together.