Brooklyn Cafe Jumbo Lump Crab Cakes Recipe

ingredients

1 pound fresh jumbo lump crab meat, drained
1/3 cup aioli (see recipe below)
1/4 teaspoon Creole seasoning
1/2 whole egg, beaten
1 teaspoon finely chopped fresh parsley
2 teaspoons butter, clarified butter or olive oil

Aioli
1 clove garlic, minced
1 teaspoon kosher salt
1 egg yolk
1/2 lemon, juiced
1/2 teaspoon Dijon mustard
3/4 cup extra-virgin olive oil
1 cup olive oil

directions

Preheat the oven to 300 degrees F.

In a bowl combine crab meat, aioli, creole seasoning, egg and parsley and gently mix. Do not overwork the crab, as it breaks into pieces easily.

Form into patties of desired size and refrigerate for at least one hour; the patties will become firmer upon refrigeration. If any liquid weeps, discard it.

In a nonstick pan over medium-high heat, add butter. Add the crab cakes and cook until both sides are golden brown, turning just once. Transfer to the oven for 90 seconds.

Serve immediately.

For Aioli: In a blender, combine garlic, salt, egg yolk, lemon juice and mustard. With the motor running, add the oils, 1 tablespoon at a time, until thickened (a funnel helps prevent splashes).

Recipe Source: The Brooklyn Cafe, Atlanta

nutrition data

Nutritional data has not been calculated yet.

reviews & comments

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This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.