Crab Cakes with Tarragon Aioli
Author: NecessaryIndulgences.com
- 1 lb Crab Meat
- ¼ C Scallions, chopped
- Panko Breadcrumbs
- 2 Eggs
- 1 Lemon, juiced
- 1-3 Cloves of Garlic, minced
- Extra virgin olive oil
- Tarragon, chopped
- 1 T Butter
- Pick through the crab and remove any shells.
- Add the scallions to the crab and put into the refrigerator while you make the aioli.
- Put garlic, lemon juice, and eggs into a food processor or blender.
- Blend until frothy, about 30 seconds.
- Slowly drizzle in the olive oil.
- It will all come together into a creamy mixture but ONLY if you take your time with the olive oil.
- Add salt and pepper to taste.
- Gently fold in the chopped tarragon.
- Add the aioli to the crab and scallions mixture. You don’t want to drench the crab meat. Add just enough to hold the crab together.
- Add a handful of panko and gently combine.
- Form the crab mixture into four balls.
- Press the crab into cakes and coat both sides with panko.
- Heat a pan over medium heat with a tablespoon each of butter and olive oil.
- Cook the crab cakes for about 4-5 minutes on each side.
- Top the crab cakes with a little more of the Tarragon Aioli and serve.
Recipe by Necessary Indulgences at https://necessaryindulgences.com/2013/02/crab-cakes/
3.2.1290