Corn Crab Cakes with Jalapeño Aioli
These crab cakes don't have a lot of ingredients-they really showcase the delicate crab flavor. If you are fortunate enough to have access to fresh crab and you have the time to prepare it, it's worth the effort. However there are good sources for canned crab-the local fish market is best place to purchase. Jumbo lump, or lump crab is generally the highest grade.
• 2/3 cup fine dry breadcrumbs
• 1 teaspoon dry mustard
• 1 teaspoon Old Bay seasoning
• 1/4 teaspoon ground black pepper
• 1/4 cup chopped green onion
• 1 egg, beaten
• 1/3 cup mayonnaise
• 1 tablespoon Worcestershire sauce
• 1 pound lump good quality crabmeat
• 1/2 cup fresh or frozen corn kernels, thawed
• 2 tablespoons butter
• 2 tablespoons cooking oil
• 1 recipe Jalapeño Aioli
Combine breadcrumbs, mustard, seafood seasoning, pepper, and green onion in medium bowl. Add egg, mayonnaise, and Worcestershire sauce; mix well. Fold in crabmeat and corn. Using moistened hands, shape rounded tablespoon of mixture into about 1-inch patties. Place 1 tablespoon butter and 1 tablespoon oil in large skillet; heat over medium heat. Add half the patties and cook 8 minutes or until golden, turning once. Transfer crab cakes to ovenproof serving platter or cookie sheet. Keep warm in 300° F oven. Repeat with remaining patties, butter, and oil. Serve warm with Jalapeño Aioli. Makes 30 crab cakes.
In food processor combine 2/3 cup mayonnaise; 1 tablespoon lime juice; 1 to 2 fresh jalapeno peppers, seeded and finely chopped; 1/2 teaspoon salt; and 1/4 teaspoon ground white pepper or ground black pepper. Cover; blend until almost smooth. Transfer to bowl; cover and chill up to 24 hours.