Side Pannel
Grilled Crab Cakes with Old Bay Aioli
Grilled Crab Cakes with Old Bay Aioli
- Recipe Submitted by Panocha on 10/27/2014
Category: Eggs, Lunch/Snacks
Ingredients List
- Old Bay Aioli:
- 1 large egg yolk
- 1 1/2 teaspoons apple cider vinegar
- 1 1/2 teaspoons freshly squeezed lemon juice
- 1 garlic clove, minced
- 1 anchovy fillet, minced
- 3/4 cup vegetable oil
- 1/4 cup extra-virgin olive oil
- 1 teaspoon Old Bay seasoning
- ----------------------------------------------------------------
- Crab Cakes:
- 2 slices bread, crusts removed
- 2 tablespoons Old Bay Aioli (see recipe)
- 1 1/2 teaspoons Old Bay seasoning
- 2 teaspoons parsley flakes
- 1/2 teaspoon Dijon mustard
- 1 egg, beaten
- 1 lb. crab meat
- 1 tablespoon extra-virgin olive oil
- Fresh parsley, for garnish
Directions
Old Bay Aioli:
Roll up a kitchen towel and wrap it around the base of a medium-size bowl to keep it stable. Whisk together the egg yolk, vinegar, lemon juice, garlic, and anchovy until well combined.
Start adding the vegetable oil a few drops of at a time while whisking vigorously. Continue whisking while gradually pouring in the remaining vegetable oil in a thin, thread-like stream. The mixture will slowly turn an opaque golden yellow. As you add more oil, the dressing will become thicker and creamy and take on a paler yellow color.
Whisk in the olive oil, also in a thin stream. Whisk in the Old Bay seasoning. Cover the bowl and refrigerate the aioli until you”™re ready to use it, up to 4 days.
Crab Cakes:
Heat the panini press to medium-high heat.
Break the bread into small pieces. Mix in the aioli, Old Bay, parsley, mustard and egg. Stir in the crab meat. Shape the mixture into approximately 12 patties. Brush a little olive oil over the top of each patty.
In batches, arrange crab cakes on the grill and close the lid gently so that the upper plate is touching them without flattening them. Grill until they”™re cooked through and browned on top, 3 to 4 minutes.
Transfer the crab cakes to a serving platter. Spoon a dollop of Old Bay Aioli on top of each crab cake and garnish with parsley.
Roll up a kitchen towel and wrap it around the base of a medium-size bowl to keep it stable. Whisk together the egg yolk, vinegar, lemon juice, garlic, and anchovy until well combined.
Start adding the vegetable oil a few drops of at a time while whisking vigorously. Continue whisking while gradually pouring in the remaining vegetable oil in a thin, thread-like stream. The mixture will slowly turn an opaque golden yellow. As you add more oil, the dressing will become thicker and creamy and take on a paler yellow color.
Whisk in the olive oil, also in a thin stream. Whisk in the Old Bay seasoning. Cover the bowl and refrigerate the aioli until you”™re ready to use it, up to 4 days.
Crab Cakes:
Heat the panini press to medium-high heat.
Break the bread into small pieces. Mix in the aioli, Old Bay, parsley, mustard and egg. Stir in the crab meat. Shape the mixture into approximately 12 patties. Brush a little olive oil over the top of each patty.
In batches, arrange crab cakes on the grill and close the lid gently so that the upper plate is touching them without flattening them. Grill until they”™re cooked through and browned on top, 3 to 4 minutes.
Transfer the crab cakes to a serving platter. Spoon a dollop of Old Bay Aioli on top of each crab cake and garnish with parsley.
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