Upon having one at the table, she said, "That's not crab."
Inspired, I created this recipe without the use of imitation crab meat. You can buy packages of lump crab meat if you feel so inspired - I used canned, and added poblanos and hot sauce for a slight Texas twist.
You'll need:
2 - 6.25 oz cans crab meat (4 oz drained)
3 shallots, diced
1/2 c poblanos, diced
1/4 c celery tops (leaves), diced
1/4 c chives, chopped
3/4 c mayo
2 Tbs dijon mustard
1 egg
1/2 c panko bread crumbs
1 tsp Old Bay seasoning
1/2 tsp salt
1/2 tsp pepper
And for the aioli:
1/2 c mayo
2 Tbs hot sauce (I unabashedly used Taco Bell Fire sauce because I unabashedly love Taco Bell)
Heat up a skillet over medium-high heat with about a tablespoon of oil. Once it's hot, add the shallots, poblanos, and celery leaves, and saute about 5 minutes until they are charred. Remove from heat.
While that cools, mix together the rest of the crab cake ingredients besides the crab, making sure it's fully mixed. Add the sauteed ingredients, and stir well, then add the drained crab.
Using your hands, form the crab mixture into 4 patties.
Put the skillet back on medium-high heat and add about 1/4 c of oil. Add the crab cakes and cook about 4 minutes per side - you want them to be crisp and warmed through. Put them on a plate.
In a small bowl, mix the mayo and hot sauce for the aioli. Taste it, and add more hot sauce if you want.
Mix it up:
- Serve straight with the aioli, or...
- Put the aioli on a hamburger bun and eat the crab cake like a burger
- Serve with mashed potatoes for a full meal
Suggested Soundtrack: "The Night Pat Murphy Died" by Great Big Sea