Maryland Crab Cakes With Sun-Dried Tomato Aioli

Name: Maryland Crab Cakes With Sun-Dried Tomato Aioli
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1/2 cup aioli, 6 serving(s)
Ingredients: 2 tablespoons canola oil (or vegetable oil); 2 scallions, trimmed, thinly sliced; 1 celery rib, inner rib, trimmed, diced fine; 1/2 red bell pepper, seeded, diced fine; 1 extra large egg; 1 teaspoon Old Bay Seasoning; 1 tablespoon light mayonnaise; 1/2 teaspoon Dijon mustard (or Verjus mustard); 1 tablespoon flat leaf parsley, chopped; kosher salt; fresh ground pepper; 1 lb lump crabmeat, picked over; 2 tablespoons plain breadcrumbs, plus extra for coating the cakes; 2 -3 tablespoons Crisco shortening; 3 tablespoons sun-dried tomatoes packed in oil, pureed; 1/2 cup light mayonnaise

(1)

Recipe by Oolala

From Silvia Lehrer's cooking column in Dan's Papers from the East End of Long Island, NY. This recipe comes from a Baltimore resident, Helen Wheatley Parker.

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READY IN: 35mins

SERVES: 6

YIELD: 1/2 cup aioli

UNITS: US

INGREDIENTS

Nutrition

Crab cakes
2

tablespoons canola oil (or vegetable oil)
2

scallions, trimmed, thinly sliced
1

celery rib, inner rib, trimmed, diced fine
¹⁄₂

red bell pepper, seeded, diced fine
1

extra large egg
1

teaspoon Old Bay Seasoning
1

tablespoon light mayonnaise
¹⁄₂

teaspoon Dijon mustard (or Verjus mustard)
1

tablespoon flat leaf parsley, chopped
kosher salt
fresh ground pepper
1

lb lump crabmeat, picked over
2

tablespoons plain breadcrumbs, plus extra for coating the cakes
2 -3

tablespoons Crisco shortening
Sun-Dried Tomato Aioli
3

tablespoons sun-dried tomatoes packed in oil, pureed
¹⁄₂

cup light mayonnaise

DIRECTIONS

For the crab cakes: Heat oil in large skillet and add the scallions, celery and red pepper dice. Saute for 4-5 minutes until vegetables are barely tender.
Remove from heat, transfer to a plate and let cool.
In a mixing bowl, beat the egg and whisk in the Old Bay, mayonnaise, mustard, salt, pepper and parsley.
Add the cooled vegetable mixture and stir to mix.
Add crab meat and 2 tablespoons breadcrumbs and stir gently to mix, be careful not to break up the crab meat.
Scoop about one-half cup of the mixture for each cake and shape them. Use extra crumbs to coat the outside if cakes are too moist.
Arrange on a plate, cover with plastic wrap and refrigerate for 15-20 minutes.
When ready to cook, melt shortening in a skillet over medium heat. Put crab cakes in 3-4 at a time and saute until golden brown, no longer than 3 minutes per side.
To make the aioli simply add the sun-dried tomatoes and the mayonnaise together and stir well to mix.
Taste for additional seasoning (salt and pepper) and refrigerate until ready to serve.

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