Crab Cakes

Crab Cakes
Photo by www.chow.com

Ingredients

  • 1 medium lemon, cut into wedges, for serving
  • Vegetable oil, for frying
  • 2 cups panko
  • 3 large eggs, lightly beaten
  • ½ cup all-purpose flour
  • Freshly ground black pepper
  • Kosher salt
  • + 14 more ingredients
    • 1 pound lump crabmeat, picked over for shells, pull into bite-size pieces, excess water squeezed out (do not rinse)
    • 1 tablespoon finely chopped cilantro
    • 1 tablespoon minced fresh chives
    • 1/3 cup finely diced celery
    • For the crab cakes::
    • Freshly ground black pepper
    • Kosher salt
    • 1/8 teaspoon cayenne pepper
    • 1 medium garlic clove, minced
    • 1 tablespoon finely chopped cilantro
    • 1 tablespoon freshly squeezed lemon juice
    • Finely grated zest of 1 medium lemon (or 1 teaspoon packed)
    • 1 cup "mayonnaise":/recipes/11053
    • For the aioli::

For the aioli: Mix all the measured ingredients in a small bowl until combined. Season to taste with salt and pepper; set aside. For the crab cakes: Place 1/4 cup of the aioli, the celery, chives, and cilantro in a medium bowl and stir to combine. Fold in the crabmeat and season with...

View full recipe at Chow

Comments

Variations on Crab Cakes

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