1 lb. Dungeness Crabmeat, cleaned and picked through
½ red onion, chopped finely
1 serrano chile, deseeded and chopped finely
½ c. loosely packed parsley leaves, chopped finely
2 tsp. dijon mustard
2 eggs
3 tbsp. mayonnaise
½ c. plus 2 c. fine breadcrumbs
¼ tsp. freshly ground black pepper
1 tsp. kosher salt
1 tbsp. chopped parsley
3 tbsp. butter
2 tbsp. olive oil
For the aioli:
1 egg yolk
juice and zest of 1 meyer lemon
1 clove garlic, minced
1 tablespoon water
1 teaspoon dry mustard
1 cup vegetable oil
1/4 cup extra virgin olive oil
In a medium bowl, combine ingredients from crabmeat to mayonnaise. Mix thoroughly. Add ½ cup breadcrumbs, salt and pepper and mix completely. Using a tablespoon measure, scoop out individual servings of the crab mixture. With your first finger and your thumb, form the crab mixture into cakes. On a sheet tray, pour out the 2 cups breadcrumbs. Coat the crabcake in breadcrumbs and place aside. (at this point you can wrap in plastic wrap and refridgerate up to 24 hours) Repeat with remaining crab mixture.
Preheat oven to 400°. Heat a medium nonstick pan over medium high heat. Add butter and olive oil. Just after butter begins bubbling and is completely melted, add enough crab cakes to cover the bottom of the pan, not allowing them to touch one another. Sauté crab cakes 1 minute or until the cake turns a crisp brown, flip and saute 1 minute on the other side. (at this point you can wrap in plastic wrap and refrigerate for 4 hours – to reheat, preheat oven to 400° and bake cakes for 4 minutes or until warm) Bake cakes for 4 minute to cook and heat through. Serve immediately or at room temperature with a dot of aioli and chopped parsley for garnish.
For the aioli:
Place the egg yolk, the lemon zest and juice, garlic, water and mustard in a food processor fitted with a plastic blade and process to combine. With the machine running, pour in the oil, drop by drop, until the mixture begins get very thick. Then add in a slow steady stream. Squeeze a few more drops of the lemon juice over the top, stir and set aside. (this can be made up to 2 days ahead)
Makes 35-40 cakes
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