Time 1h20m Yield 4 serving(s) Number Of Ingredients 18 Steps:
Mix first 10 ingredients together, being careful to not overmix or break up the crab chunks. Dust a sheet pan or piece of tinfoil with flour. Carefully form little patties with the mixture and drop them onto the sheet pan or foil to dust with flour. Don’t overhandle as the mixture will be very soft and wet. If the mixture is too wet, add more crumbs, or some flour. Meanwhile, melt butter into 2 tbs of the olive oil and heat a sauté pan to medium-high. Carefully drop cakes into pan with a spatula. Cook on one side until brown and crisp. Turn carefully, cook on the other side until brown and crisp and the inside of the cakes are cooked, about 2-3 minutes per side. Serve hot, topped with aioli and a few sliced green onions for garnish. For the sauce:. Mash garlic into a fine paste with the side of a knife on a cutting board, using salt as an abrasive. Mix all ingredients together. Serve with the crab cakes.
Time 18m Yield 4 patties, 2 serving(s) Number Of Ingredients 15 Steps:
In a mini chopper, finely crush the potato chips. In a med. size bowl, mix together mayonnaise, Old Bay, white pepper, worcestershire sauce, and dry mustard until creamy. Add the crab meat and mix evenly but gently so as not to break up the clumps of crab too much. Clumps of crab are a good thing! Gently stir in 1/4 cup crushed potato chips. Form the mixture into 4 patties and coat with remaining potato chip crumbs. Melt about 2 tablespoons unsalted butter over medium heat. Add more butter if needed. When the butter starts to sizzle, gently place the crab cakes into the pan (they’re delicate). Sprinkle with a little kosher salt if desired and cook for about 4 minutes. Carefully flip the patties, and drizzle with lemon juice from 1/2 of the lemon. Cook for 4 minutes or until golden brown. Dipping Sauce: Place all ingredients in mini chopper and push the button. That’s it! Make it ahead of time if desired and refrigerate.
Yield Makes about 40 Number Of Ingredients 13 Steps:
Line large baking sheet with plastic wrap. Coarsely grind fish in processor. Add next 8 ingredients; blend well. Add matzo meal and egg; process until smooth, scraping down sides of bowl occasionally. With moistened hands and using 1 generous tablespoon for each cake, shape mixture into patties about 13/4 inches in diameter and 1/2 inch thick; arrange on sheet. Heat 3 tablespoons oil in heavy large skillet over medium heat. Fry fish cakes in batches until brown and cooked through, adding more oil to skillet by tablespoonfuls as needed, about 3 minutes per side. Transfer cakes to unlined baking sheet. (Can be made 1 day ahead. Refrigerate until cold, then cover with foil and keep refrigerated. Rewarm uncovered in 350°F oven about 10 minutes.) Arrange fish cakes on plates. Spoon aioli alongside and serve
Time 30m Number Of Ingredients 12 Steps:
Combine the crab, spring onions, chilli and coriander in a large bowl. Heat a small frying pan and toast the sesame seeds. While they’re still hot, use a pestle and mortar to roughly grind, then tip into the bowl with the crab. Add the breadcrumbs, egg yolk and seasoning, and mix lightly. Shape into 6 patties and chill for at least 30 mins. For the aïoli, mix the mayonnaise, zests and a squeeze of lemon juice. Heat 0.5cm depth oil in a non-stick frying pan. Dust the crab cakes with a little flour and fry gently for 3 mins on each side until crisp and golden. Drain on kitchen paper. Serve the crab cakes with the zesty mayonnaise, wedges of lime and a few coriander leaves scattered over the top.
