The Ultimate Crab Cakes

Name: The Ultimate Crab Cakes
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 6
Cuisine: Global
Ingredients: 355 milliliters fresh bread crumbs (made from 4 or 5 slices white bread with the crusts removed and processed in food processor); 1 Tbsp celery seed; 2 Tbsps freshly chopped chives; 59 milliliters freshly chopped cilantro leaves, plus whole leaves, for garnish; 1 large egg white; 2 cloves garlic; 4 garlic cloves, finely minced; 1 lemon, juiced; 1 lime, juiced; 6 servings Kosher salt and freshly cracked black pepper; 6 servings Kosher salt and freshly ground black pepper; 6 servings Lemon wedges, for garnish; 680 grams lump crabmeat; 237 milliliters mayonnaise; 2 Tbsps mayonnaise, plus more if needed; 59 milliliters extra-virgin olive oil; 6 servings Extra-virgin olive oil; 1 onion, finely minced; 118 milliliters sour cream; 473 milliliters About shredded celery root, shredded using the grater attachment of a food processor or a mandoline

The Ultimate Crab Cakes is a pescatarian hor d'oeuvre. One serving contains 750 calories, 26g of protein, and 61g of fat. This recipe covers 28% of your daily requirements of vitamins and minerals. This recipe serves 6. Head to the store and pick up onion, kosher salt and pepper, celery seed, and a few other things to make it today. To use up the juice of lime you could follow this main course with the Cranberry-Orange Juice Slushee as a dessert. From preparation to the plate, this recipe takes around 35 minutes.

Instructions

Make the crab cakes first so they have time to firm up in the refrigerator before you cook them.

Ingredients you will need

Crab

Heat a 2-count of olive oil in a frying pan over medium heat.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Add the onion and garlic and cook for 5 to 7 minutes, until the onion gets kind of caramelized. Dump that into a bowl and fold in the crabmeat, bread crumbs, mayonnaise, egg white, lime juice, and cilantro, mixing just until well blended. Season with salt and pepper. Shape the mixture into 6 fat crab cakes.

Ingredients you will need

Salt And Pepper

Breadcrumbs

Lime Juice

Mayonnaise

Egg Whites

Cilantro

Crab

Garlic

Onion

Equipment you will use

Bowl

Put them on a plate, cover, and stick them in the refrigerator to chill.

To serve, heat a 3-count of olive oil in a large saute pan over medium heat.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Add the crab cakes and cook for about 4 minutes each side until nice and crisp.

Ingredients you will need

Crab

Serve on torn butcher paper with fresh lemon wedges and Garlic Aioli with Celery Root.

Ingredients you will need

Lemon Wedge

Celeriac

Garlic

Aioli

Mince garlic and make into paste using the side of your knife. Hint: to make this go faster add a bit of salt to the garlic and continue mashing with the side of your knife.

Ingredients you will need

Garlic

Ground Meat

Salt

Equipment you will use

Knife

Place the paste in a large bowl and add: the sour cream, mayonnaise, celery seed, lemon juice, and oil. Season well with salt and freshly ground black pepper. Fold in the shredded celery root and chives. Give it a final taste and adjust seasoning, if necessary.

Ingredients you will need

Ground Black Pepper

Celeriac

Celery Seed

Lemon Juice

Mayonnaise

Sour Cream

Seasoning

Chives

Salt

Cooking Oil

Equipment you will use

Bowl

Equipment

Frying Pan

Bowl

Knife

Recommended wine: Chardonnay, Muscadet, Riesling

Shellfish can be paired with Chardonnay, Muscadet, and Riesling. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. One wine you could try is GEN5 Chardonnay. It has 4.3 out of 5 stars and a bottle costs about 9 dollars.

GEN5 Chardonnay

A very friendly Chardonnay, with juicy tropical fruit flavors, a hint of creaminess, and a long, bright finish. For five generations our family has lived and worked our land in Lodi, California, always striving to leave the land in a better state for the nextgeneration.