Crab Cakes With Lemon Aioli

Another recipe from Williams-Sonoma. I haven't done this one yet but it looks like a definite keeper. (Note: Aioli contains uncooked eggs)

• Ready In: 1 hr 10 mins
• Serves: 2-3

Ingredients

• For the Lemon Aioli

• 1  garlic clove
•  sea salt
•  white pepper
• 1  egg yolk
• 1⁄3 cup canola oil
• 2  tablespoons extra virgin olive oil
• 1  lemon, juice and zest of
• 1  tablespoon lemon juice (to taste)

• For the Crab Cakes

• 1⁄2 lb fresh lump crabmeat
• 1  tablespoon  minced chives
• 1  shallot, minced
• 1⁄4 cup celery, finely chopped
• 2  tablespoons creme fraiche (can be substituted with sour cream)
• 1  lemon, juice and zest of
•  Tabasco sauce, to taste
• 1  egg white
•  cornmeal (for dredging)
•  canola oil (for deep frying)
• 1 1⁄2 tablespoons extra virgin olive oil
• 1  tablespoon lemon juice
• 2  bunches watercress, stemmed (arugula can be used too)

Directions

1. To make the aioli, using mortar and pestle, grind the garlic and a pinch of salt together. Add the egg yolk and whisk until thick and sticky, about 15 seconds. Gradually whisk in the canola oil, a drop at a time until the sauce thickens, and then in a thin stream. Whisk the olive oil and then the lemon zest and lemon juice. Season with salt and pepper. Add more lemon juice if necessary.
2. Pick over the crabmeat for shell fragments and drain in a sieve for up to 15 minutes, if needed. In a bowl, combine the crabmeat, chives, shallot, celery, creme fraiche, lemon zest, and Tabasco sauce, salt and pepper to taste. Gently stir to combine. In a deep bowl, whisk the egg white until stiff peaks form, then fold the egg white in the crab mixture. Place the cornmeal in a shallow bowl.
3. Form 1/3 cup of the crab mixture into a flat patty. Repeat with the remaining mixture to make 6 crabcakes, placing each on a small baking sheet. Using a metal spatula, transfer each crab cakes to the bowl of cornmeal and carefully turn to coat evenly on all sides. Return the cakes tot he baking sheet and refrigerate for 1 hour; this will help them hold together when fried.
4. In a large frying pan over medium heat, heat about 1/4 inch canola oil until the oil shimmers. Add the cakes in batches and fry until golden, 1-2 minutes on each side. Keep the crab cakes warm in a 200°F oven while frying the remaining cakes.
5. In a medium bowl, whisk together the olive oil, lemon juice until blended. Add the watercress or arugula and toss to coat. Add salt and pepper to taste and toss again. Divide the dressed greens among 3 salad plates or 2 dinner plates. Divide the crab cakes over the greens and top each with a dollop of lemon aioli. Serve at once.