TGIF my fellow foodies and welcome to another Food Star Friday. I have been working through requests for the food stars you would like to see me use, but this week I picked my own. I wanted crab cakes and I love Tyler Florence (it doesn’t hurt that he is kinda cute) so it seemed a good match to pick the “Ultimate Crab Cakes” he had listed.
I made these the other day when I was in a cooking frenzy. I made cookies, the broccoli soup, buttermilk cheddar biscuits, and these crab cakes. It was 4 hours of cooking but it was a lot of fun! I did make a few “boo boos” along the way. Mostly, I am sorry to say, on the crab cakes.
My first mistake was to go cheap on the crab. They only had the crab in 6-ounce containers, and it was kinda pricey (DUH Bobbi….right?) so instead of opting for the 3 containers and have a bit extra, I convinced myself that a few ounces less would be OK. DON’T MAKE MY MISTAKE! It was not a smart move. Between that and the fact that the recipe says “1 1/2 cup fresh bread crumbs made from 4 or 5 slices of white bread” and I, in my infinite wisdom, didn’t think to measure the bread crumbs and just went with the 5 slices and assumed that it would be enough. Well like they say when you assume…..ARG (beating my head against the wall)!
But, the saving grace of the story is that Tyler knows his stuff! Even with the mistakes I made they tasted really good. They were hard to cook because they were so loose, and the picture doesn’t look too very pretty, but they tasted really really good! And the remoulade is a must make to go with them.
- Extra-virgin olive oil
- 1 onion, finely minced
- 4 garlic cloves, finely minced
- 1 1/2 pounds jumbo lump crabmeat
- 1 1/2 cups fresh bread crumbs (made from 4 or 5 slices white bread with the crusts removed and processed in food processor)
- 2 tablespoons mayonnaise, plus more if needed
- 1 large egg white
- 1/2 lime, juiced
- 1/4 cup freshly chopped cilantro leaves, plus whole leaves, for garnish
- Kosher salt and freshly cracked black pepper
- 1 recipe Garlic Aioli with Celery Root, for serving, recipe follows
- Lemon wedges, for garnish
- 2 cups mayonnaise
- 1 teaspoon Dijon mustard
- 2 tablespoons cornichons or sour gherkins, minced
- 3 tablespoons capers, minced
- 1 garlic clove, minced
- 2 tablespoons chopped parsley leaves
- 1 tablespoon chopped tarragon leaves
- 1 1/2 anchovies, minced
- Several dashes hot pepper sauce