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