Pan-Seared Dungeness Crab Cakes
Make the aioli from scratch — egg yolks, Dijon, champagne vinegar, and grapeseed oil drizzled in slowly while whisking.
About an hour and a half if you’re slow · About 45 minutes if you push
Method
chefjasonmckinney.com/recipes/dungeness-crab-cakes-with-aioli-chefs-salad
- 1
Mince half the chives and diamond cut the other half. Brunoise the shallot. Chop the capers. Segment the mandarin. Clean the frisee.
- 2
Brunoise one celery rib. Use a vegetable peeler to make soigne strips with the second celery rib. Place into ice water to curl.
- 3
Time to make aioli! In a medium-large mixing bowl, add the Dijon, Worcestershire, egg yolks, and a Pinch of truffle salt or flaky sea salt. Grate or microplane in a garlic clove, then whisk to combine. Very slowly emulsify in the grapeseed oil, whisking the entire time. Adjust the seasoning with lemon zest and ½ of the lemon’s juice. Stir in the chopped capers and 1 tablespoon of the minced chives. Add in a pinch of Aleppo to spice up your life!
- 4
Blot dry the crab with the paper towels. Combine with the brunoise shallot and celery. Add the zest of one lemon and half the lemon’s juice, the Old Bay, a pinch of Bali salt, and a tablespoon of the minced chives. Mix together with the whole egg to bind it together and about ⅓ cup of breadcrumbs… just enough to help it bind.
- 5
Form into 4 patties and set aside.
- 6
Heat the canola oil in the large saute pan over medium-high heat and sear the crab cakes until GBD (Golden Brown & Delicious), then flip and sear until GBD on both sides.
- 7
Set on paper towels or a cooling rack and season with Bali salt.
- 8
Follow Chef Tucker’s dope plating techniques for a soigne looking plate! Chef’s Kiss
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