After a conversation last night with a friend I remembered that I had a pretty awesome crab cake recipe in my back pocket. So let me put on my regulation Bobby Flay boston accent and we will get cooking.
This recipe only will yield four medium sized crab cakes so if you want to do more, double the recipe.
The Crab Cakes
1 egg (beaten)
2 tbs cornmeal
4 tbs bread crumbs
2 cloves of garlic(finely chopped)
1 ts fresh thyme
2 serrano chilis(finely chopped)
1/2 cup of sour cream
1.5 tbs of grainy mustard
6 ounces of crab meat*
Flour a needed
Directions: In a mixing bowl add everything but the cornmeal. Fold everything in together until you have a nice consistent mixture that you can form cakes out of. If the mixture is too loose add flour to help it all bind. Then refrigerate for 6 hours, this will allow the flavours to marry. Form four medium sized crab cakes and dredge them in the cornmeal, make sure you really get a nice coating of cornmeal on the cakes. In an oiled cast iron skillet on medium high heat place the cakes into the hot oil. I would do two at a time, crowding the pan will not allow a nice crust to form. My rule of thumb is about 4-6 minutes on each side of the cake, but use your judgement you want the outside to be crisp and the inside to be hot but still moist.
2 egg yolks
1 tbs white wine vinegar
1 tbs salt
1 tbs brown sugar
1 cup olive oil
3 tbs of horseradish grated
2 cloves of garlic minced
Add all the ingredients to a food processor and blend until the mixture is whipped into a uniform mayonnaise or aioli consistency.
Serve the crab cakes topped with a small dollop of aioli. The spice of the cake and the horseradish in the aioli will work really well together with the sweetness of the crab and the crunchiness of the cornmeal coating. Enjoy.
*You can either use canned crab or cook your own crab meat. It all depends on whether or not you have fresh crab at your disposal. Canned will do in a pinch.