Crab cakes are such a chic appetizer perfect for holiday entertaining because you can prepare most of it ahead.
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Pace Webb: Hi! I am Pace, The Green Girls food guru and you are watching The Green Girls TV.
Male Speaker: thegreengirls.com.
Pace Webb: I love making crab cakes for an appetizer, because you can make most of it ahead and they are really chic. But I want to show you how to make the Grapefruit Aioli first.
For the Aioli, you will need one egg yolk, one large grapefruit, half a cup of olive oil, a clove of garlic, pinch of white pepper, and a teaspoon of salt. Grapefruit, get the skin off of it, but just about a teaspoon. This is the zest, you don't want to go any further than the surface, or else it will taste really bitter, and here we are just trying to get a nice essence of grapefruit.
That looks about good. So we will put that directly in our food processor. Cut the grapefruit in half. Look at how pretty that is. Squeeze about two tablespoons into the food processor, add in the egg yolk, and just a pinch of white pepper. Take your piece of garlic, give it a little crush, take the peel off, toss that in there.
Now, we are going to blend these ingredients, so it's everything except for the oil together. Then we are going to slowly add in the olive oil, so this will emulsify. So it's kind of like a mayonnaise, except a little bit lighter, and with some garlic.
Okay. Now we are ready for the olive oil.
So the Aioli is now emulsified, and we are just going to put it in a container, pop it in the fridge, and you can do this step a day ahead.
For the crab cakes, you will need one pound crab meat, one cup, plus four tablespoons of Panko crumbs, one egg, a quarter cup of mayonnaise, a teaspoon-and-a-half of Old Bay Seasoning, two tablespoons fennel fronds, two tablespoons parsley, and four scallions.
First, we will chop the parsley, the scallions, and a tablespoon of the fennel fronds.
Let's start adding all of our ingredients into a big mixing bowl. So we have got our crab, about a quarter cup mayonnaise, a cup of breadcrumbs; I like to use Panko breadcrumbs, Old Bay Seasoning, all of our fresh herbs, and our scallions, and crack an egg.
So we are going to light our burner to about medium heat. Now that the pan is hot, let's go ahead and add about four tablespoons of vegetable oil.
Alright. Now that the oil is hot, we are going to go ahead and add the crab cakes. Do about five or six at a time, and they should be sizzling as soon as you put them in. You want them to be golden brown on each side. Okay. So the browning should take about three minutes on each side, we are ready to flip. You flip awesome.
So the crab cakes are all done, and I put the Aioli in a nifty little squeeze bottle. So just a dollop on each crab cake, and then garnish with the fennel fronds.
There we have crab cakes with Grapefruit Aioli. I am Pace, The Green Girls food guru, and you are watching The Green Girls TV.