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Jessie Grearson
Ingredients:
For Crab Cakes:
1- 6 oz. container Maine crab meat, picked over and drained of extra juice
½ cup finely minced white onion
¼ cup good quality low fat mayonnaise
1 egg
1and ½ cups White Onion Cheese Crisps, finely ground, divided use
¼ tsp each Salt and pepper, or to taste
4 Tablespoons extra virgin olive oil
1 Tablespoon unsalted butter
For Lemon Caper Aioli:
¼ cup high quality mayonnaise
2 T capers, drained
2 T lemon juice
2 T olive oil
½ tsp lemon zest
1 T fresh finely chopped parsley
Instructions:
1. Gently stir together crab, onion, mayonnaise, egg and ½ cup White Onion Crisp crumbs. Sprinkle with salt and pepper. Refrigerate for an hour.
2. Meanwhile, in a small food processor or blender, mix together Aioli ingredients until creamy. Set aside.
3. When ready to cook, scoop crab meat mixture into ¼ cup measure and gently pack. Turn out disks into plate covered with White Onion Crisp Crumbs and coat well. Makes about 8.
4. In a large skillet, heat olive oil and butter until shimmering, with butter foaming. Fry cakes, turning once, until golden brown and cooked through. Serve immediately with Aioli and extra White Onion Cheese crisps.
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