crab cakes

Crab Cakes

from Walla Walla Steak Co.

Yield: 6 cakes (2 appetizer servings)

Crab Cakes

crab cakes

This is a recipe from Walla Walla Steak Co from our Walla Walla episode! This is enough for 2 people's entrées or 4 people's appetizers.

Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes

Ingredients

Crab Cakes

  • 2 clove garlic, minced
  • 1/2 large onion, finely diced
  • 1/2 red bell pepper, finely diced
  • 2 ribs of celery, finely diced
  • EVOO
  • 1 lb lump crab meat (picked)
  • 1/3 cup panko bread crumbs, plus more for coating
  • 1/4 cup mayonnaise 
  • 1.5 Tbsp old bay 
  • 2 Tbsp clarified butter 

Curry Aioli

  • 1/4 mayonnaise
  • 1.5 tsp tandoori curry powder or 1 Tbsp paste 
  • 1 Tbsp lemon juice 
  • 1 clove garlic, mashed with fork

Apple Slaw

  • 1/2 green apple, sliced in thin strips 
  • 1 tsp lemon juice 
  • 1 Tbsp EVOO
  • 1 Tbsp finely chopped chives 

Instructions

  1. Sauté garlic, bell pepper, onion, celery, and old bay with EVOO over med-high until vegetables are translucent
  2. Add to large bowl with 1/4 cup mayo, panko, and crab meat and mix
  3. Form cakes into balls, about 8 smaller for appetizer, 6 larger for entrees. Coat each ball with remaining panko.
  4. Add clarified butter to pan over medium high and allow to get hot
  5. In the meantime, mix all ingredients for curry aioli (if using curry powder, mix with a little warm water to dissolve), salt to taste.
  6. Add cakes to pan and sauté on each side until golden brown, approximately 3-5 minutes
  7. While cakes are cooking, combine ingredients for apple slaw, salt to taste
  8. Plate: put a dollop of aioli above and below each cake, garnish with apple slaw. Serve with remaining aioli.

Notes

This is a perfect pairing with our Abeja Chardonnay from the episode! The acid in the wine goes great with the acid apple slaw, while cutting through the fat of the mayo.

abeja chardonnay

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