While in Bermuda, we had the pleasure of experiencing a three course meal, on a Yatch, out to sea! The views were stunning and the food was spectacular.
One of the courses we had, was a fish cake made from fresh fish caught the day before. It was probably my favorite part of the meal and hopefully my Crab Cake rendition will become a favorite of yours. Enjoy!
In a medium size mixing bowl whisk together one egg yolk…
…1 tbsp of white wine vinegar…
…and a pinch of salt.
Slowly drizzle in 1 cup of canola oil while whisking until the mixture becomes very thick and pale.
Refrigerate until ready to use.
In a separate medium size mixing bowl add 1 tbsp of chopped tarragon and1 tbsp chopped cilantro…
…Add 1 tbsp minced red jalapeño…
…2 tbsp minced red onion…
…2 cups toasted bread crumbs…
…3/4 cup of lump blue crab…
…1 egg yolk…
…1 tbsp lime juice….
…and 2-3 tbsp of mayonnaise.
Mix until thoroughly combined.
Line a baking tray or a large plate with 2 cups of toasted bread crumbs as evenly as possible.
Place a 4 inch ring mold on the tray. Begin molding the crab mix into the ring mold.
Firmly press the bread crumbs into the “cake” making sure to coat it on all sides.
Pour 3 tbsp of canola oil into a large nonstick pan thats on medium heat.
Let the oil heat up for about 1 minute, then begin panfrying the crab cakes.
It shouldn’t take any longer than 5-6 minutes on each side, but just make sure that the bread crumbs are golden brown and the center of the crab cake is hot.
Smear a dollop or so of spicy aioli (recipe below) onto a plate.
Place a crispy crab cake right on top.
Top the crab cake with a simple salad of arugula sprouts (any sprouts will do).
Add shaved radish, shaved red onion, and a drizzle of olive oil. ENJOY!
[amd-zlrecipe-recipe:8]
