Source:

Caprial's Bistro, Portland, Oregon

Serves/Makes:4

Ingredients

• Aioli:
• 1 lemon, juice only
• 1 tbsp (15 ml) Dijon mustard
• 1/2 cup (125 ml) white wine vinegar
• 2 anchovy fillets
• 2 cloves garlic,
• 3 egg yolks
• 1-1/2 cups (350 ml) olive oil
• 1 red bell pepper, roasted
• Crab cakes:
• 1 lb (.5 kg). fresh or canned crab meat
• 1/4 cup (60 ml) mayonnaise
• 1/2 onion, diced
• 2 cloves garlic, chopped
• 1/2 red bell pepper, diced
• 1 tbsp (15 ml) chopped fresh parsley or 1/2 tbsp (7 ml) dried parsley
• 1/2 tbsp (7 ml) Dijon mustard
• 5 dashes Worcestershire sauce
• 3 dashes hot pepper sauce
• 3 tbsp (45 ml) bread crumbs
• 1/2 cup (125 ml) finely ground cornmeal
• 1/2 cup (125 ml) all-purpose flour
• 1 tbsp (15 ml) olive oil

Preparation

• To make the aioli:
• Place the lemon juice, mustard, vinegar, anchovies, garlic and egg yolks in a food processor.
• Turn the machine on and slowly add the olive oil until thoroughly blended.
• Add the roasted red pepper and process until smooth.
• Set aside.
• To make the crab cakes:
• Pick over the crab for shell and cartilage.
• In a large bowl, mix together the mayonnaise, onion, garlic, diced red pepper, parsley, mustard, and Worcerstershire and hot pepper sauces.
• Add the bread crumbs and crab meat and mix thoroughly.
• Form into 8 cakes.
• Combine the cornmeal and flour on a plate and dredge each cake in the mixture.
• In a large saute pan over high temperature, heat the 1 tbsp (15 ml) olive oil until very hot.
• Brown the cakes well on both sides, 2 or 3 minutes per side.
• Serve crab cakes hot with a dollop of aioli on the side.

Comments

From Caprial's Bistro, a wonderful little restaurant in Southwest Portland, Oregon.