After seeing my mayonnaise on Facebook, Emily requested crab cakes with mayonnaise made into an aioli sauce. Of coarse I had to comply and I have to say these turned out pretty bloody fantastic!
Get ready to take the rare opportunity to give your friends a positive crabs experience!
If you don't own a hand blender go get one...now! It is the best $40 I have spent in a very long time. I use it everyday to make my protein shakes, puree soups etc etc, and make the most fabulous mayo you have ever had. (I don't like mayo)
Ingredients:
Mayo Aioli
1 egg
3 tbs apple cider vinegar
1/2 lemon juice
2 tsp Dijon mustard
1/4 tsp paprika
pinch of salt
3/4 - 1 cup olive oil
Crab Cake (for three people)
1lb cooked lump crab (its the same price at Big Johns or Whole Foods)
4 tbs Mayo Aioli
2 tbs finley chopped shallot
1 egg yoke
2 tsp + 3/4 cup cocnut flour
Salad
Your choice of lettuce mix, 1 bag
1 large tomato diced
OK! So this sounds like its going to take a long time and its going to be hard...NOT!
Start with the mayo. Get a narrow bowl or large measuring cup and throw in the all the ingredients listed EXCEPT the olive oil. Measure out the olive oil in a measuring cup, or other vessel that will be easy to pour. Stick your hand blender in the bowl and turn it on. Once the ingredients are fully mixed begin pouring the olive oil in about a pencil led thickness... not too fast. It will start to turn white and begin to thicken; this is not the problem it can be in other situations, you're doing good. Keep blending until you reach preferred thickness, then turn off the blender. It's done. This took you about 5 minutes TOPS! You can add salt or paprika to taste if necessary.
Now, bring your Mayo to your crab cake production table. In a large bowl mix everything EXCEPT the 3/4 cup of cocnut flour, but don't forget that you need to add the 2 tsp of coconut flour to the bowl. mix well with your hands or a fork. Be sure to eat some while doing this, you are the taste tester.
Grab a plate and spread out your extra coconut flour. Grab another clean plate to put the cakes on. Now, you can do these suckers any size you want. This recipe serves three people, so you want to make at least three, but I made nine small ones and it was a lovely presentation. So, with a tablespoon, scoop a large helping into your hand and role it into a ball, shmoosh it down a bit so its flat and put onto the coconut flour. With a fork or spoon cover the top half, or just flip it over for a light covering of flour. Place on the clean place. Continue until you are done.
Cover plate with plastic and put in the fridge until you are 10 minutes away from dinner; hopefully this is at least 20 minutes. If its not, plan better next time.
In a non-stick pan, drizzle some olive oil, heat to medium-high and place crab cakes into the pan. I like to cook them until I get a dark brown crisp. You may prefer lighter. Remember: the crab is cooked already so you don't need to go crazy on the cooking, about 3 minutes per side.
On three fabulous plates, place the lettuce and tomato, divide evenly unless you have someone who just eats a whole lot more, then you may or may not want to be more generous depending on the reason they are eating more...Place the crab cakes on top of the salad, and fill little individual cups with the mayo aioli and place on the plate for a pretty presentation.
If you're not Paleo strict, go get a bottle of Rocioli Pinot to drink with it. We had a white too, but I don't remember the name; it's Italian.
...Wait until you see what happened to the crabs the morning after...
No comments:
Post a Comment