The Dirty Stall

Crab Cakes

Posted on: January 23, 2012

This is my attempt at making Thomas Keller’s crab cakes, mainly because I had a sudden craving for crab cakes. The base component is the aioli so I set about making it first.

It is more or less garlic mayonnaise so gotta peel the garlic first.

Simmering the garlic in olive oil to infuse the oil with that garlicky flavour!

Egg yolks

Blend the garlic and eggs, slowly pouring in the garlic oil in a slow and thin stream.

After a while I transferred to another blender for more even mixing, and finished it off with some lemon juice.

Old Bay seasoning, essential for crab cakes! And lots of parsley too.

Besides those, there was sea salt and smoked paprika.

Next, saute diced onions and red pepper together in butter.

Combine seasonings with aioli, Worchestershire sauce and Dijon mustard.

Mix mix mix

Add crab meat!

Mix mix mix, season with salt and black pepper to taste.

Mold into cake shapes with some panko

Heat up some olive oil in a sauce pan and cook those crab cakes!

Turn them over after browning one side for about 5 mins.

Voila! Delicious crab cakes, to be served with the remaining aioli.


5 Responses to "Crab Cakes"

Didn’t know you cooked!

Nice! I have a question, where did you get the crab meat from notice a can in the picture.

Can get it at Cold Storage. Even NTUC has them now, but it’s a different brand I think.

Wow that looks so yummy! I wish I can eat it with tomato sauce 🙂

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