Crab Cakes w/ Tarragon Aioli

Hello Readers!

Today I have a recipe that I made for an appetizer themed dinner party at Judy’s yesterday. I want to give a shout out to Erin because she had requested appetizer ideas on The Gourmetour Facebook page. Crab cakes make an excellent appetizer because they are not only super tasty and a usual crowd pleaser, but are meaty and leave you feeling satisfied too! The best part about the recipe that I am about to share is that is is a light version made with only 3 main ingredients, that means that it is not made with fillers and you don’t have to feel guilty about eating one (or two)!

I have to admit that I have never made crab cakes before, or have ever been around someone making crab cakes. I found this recipe on Cooking Light Magazine’s website that was provided by a Bistro (that I have never been to) named Mendo Bistro. For being my first attempt there are only a few things that I would tweek, and none of which have to do with the flavors, now that’s a sign of a great recipe!

Let’s get started.

What you need:
Tarragon Aioli
2 lg. egg yolks
3 whole cloves peeled garlic
1/2 cup lemon juice (about 2 lemons)
1/2 tsp. salt
1 1/2 cups of extra virgin olive oil
1/4 cup chopped fresh tarragon
1 teaspoon hot sauce 
(they recommended 1/4-1/2 I found I needed 1 full)
lemon juice to taste
salt to taste



Crab Cakes
1lb. shelled cooked crab meat (not imitation crab)
1 3/4 cups of Panko bread crumbs
1/2 cup of finely chopped green onions w/ green tops
.

Start by making the Aioli and let it chill while you prepare the crab cakes

Tarragon Aioli:
In a food processor combine egg yolks, garlic, lemon juice, and salt.

Mix until smooth.
While food processor is running, slowly stream all of the extra virgin olive oil into the mixture.
Let everything mix until the mixture has thickened, about 2 minutes.

Whisk in tarragon and hot sauce. Add salt and lemon juice to taste.

Keep chilled until crab mix is ready.

Crab Cakes:
Heat oven to 200 degrees.
Add the crab meet to a bowl, pick through if using fresh to ensure all shell has been removed. I used “fresh” canned, found in the refrigerated seafood section of my grocery store, because they did not have anything expect for imitation crab and King crab legs.

Add the green onion to the crab and mix until well incorporated.

Add 3/4 of a cup of panko to the mixture and mix until well incorporated.

Now add 1/2 of a cup of the Tarragon Aioli to the mixture to wet and bind the mixture.

Now form patties to desire size. Smaller is better for appetizers, but if you want to prepare cakes as a main dish you could form 4 or 5 large. I formed them to be about the size of my palms.

Heat 1/3 of a cup of oil in a pan and let heat while you prepare the patties.
Press patties into a plate full of panko and press each side lightly into the crumbs.

Add the cakes in batches, do not over crowd the pan. Cook on each side for about 3 minutes.

 Place cakes in heated oven until ready to serve.

Serve hot and with a dollop of Tarragon Aioli.

Enjoy!

I have two more appetizer posts coming your way later this weekend from Friday’s dinner, so I hope everyone can find something that whets your palate!

Thanks for stopping by!

What is your favorite appetizer? 
Where have you had the best crab cakes? Do you prefer them meaty or with more fillings?

Crab Cakes w/ Tarragon Aioli

One thought on “Crab Cakes w/ Tarragon Aioli

  1. denimanddessert says:

    Hey! I really like your blog and how you utilize a lot of pictures and include the recipes. I think I am going to try making these crab cakes once I get the chance, they look yummy.

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