Crab Cakes with Lime Cilantro Aioli & Wasabi Caviar

Winter Crab season is upon us and there is nothing I like better than freshly caught California Dungeness Crab in a little lemon and drawn butter, pure and simple. And, as I thoroughly love the indulgent richness of crab cakes, the notion of picking out all the meat for them is a tedious process I’d rather avoid all together. Of course, you could purchase the tubs or cans of crab meat, but ouch, those are very expensive and the taste quality varies. For this festive delight I opted to use the Classic Crab Chunks available at the grocery store. The Lime Cilantro Aioli brightens your taste buds as you combine the two for a refreshing precursor to coming attractions. Notice the citrine jewels on the top? Tonight these cakes are topped with Cavi-art Wasabi flavored vegetarian caviar made from seaweed, a gift from Gourmelli, Plate to Page Sponsors. Tasty jewels that pop a light flash of cool heat as you inhale your first bite. It may not be traditional, but the result is beautiful, tasty and affordable. Add some bubbly and you’ve created elegant, yet light-hearted festivity. Cheers!

A fresh take on Crab Cakes – Lime Cilantro Aoili and Wasabi!

Crab Cakes with Lime Cilantro Aioli
Makes 24 appetizers or 12 large cakes
Prep Time 15 minutes
Cook Time 20-25 minutes

Ingredients
2 8oz pkg Classic Crab, Chuck Style
3-4 green onions, finely chopped
2 tbl fire roasted red peppers, finely chopped
½ cup bread crumbs (¼ cup plain, ¼ cup Italian Style)
1 egg beaten
½ cup mayonnaise
¼ cup Parmesan cheese, finely grated
1 tsp Worcestershire Sauce
¼ tsp Tabasco Sauce (or more to taste)
¼ tsp ground Roasted Cumin (or regular ground cumin)
¼ tsp ground White Pepper
1 tsp Dijon Mustard
1 tsp lemon juice
1 – 1 ½ cups Panko Bread Crumbs for final coating
Optional: Substitute Peppadew Peppers for Fire Roasted Peppers for a little sweet/spicy zing

Prep

• Preheat oven to 425º, place racks top to middle. Line two large baking sheets with parchment paper
• Remove crab from packages and chop to break up into smaller pieces (about ¼ to ½” inch “cubes”
• Finely chop green onions, peppers

Directions
In a medium size bowl, add all ingredients but the Panko Bread Crumbs. Mix thoroughly, mixture should not be dry. Using a tablespoon, measure out a portion, roll in a patty and press into panko crumbs on both sides. Place on baking sheet about 1 ½” apart. Bake for 20 minutes or until top is lightly browned, rotating sheets mid-way in the oven. You can also fry up these cakes if you choose in olive oil and butter. Serve warm with the following Lime Cilantro Aoili.

Lime Cilantro Aoili
In a small food processor or blender mix together
1/3 cup fresh cilantro leaves, packed
1 clove garlic, minced
1 jalapeno or serrano pepper, finely diced
Juice of 2 limes (about ⅛ – ¼ cup)
1 tsp lime zest
3 tbl olive oil

Directions
Add first five ingredients into the bowl of your process and pulse to finely chop the cilantro and mix in the garlic and pepper.. Add the olive oil, pouring in a bit at a time. This will emulsify the mixture. Should be slightly creamy when finished. Note:  I usually taste the peppers before adding to a recipe to enable heat adjustments depending on my guests personal tolerances.

Cook’s Tips
The baking method is time efficient if you are preparing other foods for your guests and is lighter in fats. But I do like the alternate method of frying these as larger cakes for a light dinner. Instead of using a tablespoon, use a ¼ measuring cup for each cake. Pack mixture into tall biscuit cutter to form, sprinkle with panko crumbs for crispy top layer, chill on a parchment paper lined cookie sheet for a hour so they will hold their form. Fry in heavy bottom pan at med-high heat with butter and olive oil until browned on both sides. Serve hot!

Cheers!

Links
Gourmelli – Cavi-art http://www.gourmelli.co.uk/shop/delicattesen/Cavi-art
Cavi-Art from Denmark http://www.cavi-art.dk/Default.asp?ID=99
Plate to Page http://www.platetopage.com/