Recipe
By Alex TrimSeptember 25th, 2024
Chef Alex Trim's Crab Cakes with Old Bayoli
It’s October! Crab season is now! Which means it’s the best time of year for crab cakes. And when paired with Chef Alex’s Old Bayoli? We’re drooling just typing this.
DifficultyMedium
Servings4
Ingredients
For the Crab Cakes
Picked crab meat1 lb
Chives1 tbsp
Chopped parsley1 tbsp
Chopped tarragon1 tbsp
Lemon zest1
Panko2 tbsp
Mayonaise1/4 Cup
Whole egg1
Hot sauce2 tsp
Worcestershire1 tsp
Salt and pepper, to taste
All purpose flour
Whole grain mustard2 tsp
For the Aioli
Egg yolks2
Lemon juice4 tsp
Garlic, minced1 clove
Salt1/2 tsp
Sugar1/4 tsp
Algae oil1/2 cup
Old bay, to taste
Step 1
Finely chop chives, parsley, and tarragon.
Step 2
Add eggs, mayo, panko to bowl, and pour in chive, parsley, and tarragon mix.
Step 3
Add worcestershire, lemon, salt and pepper, mustard, and crab into bowl
Step 4
Scoop crab mixture and place the crab cakes onto a sheet pan.
Step 5
Roll into balls.
Step 6
Create Aioli by mixing all ingredients in a bowl.
Step 7
Coat each crab cake in flower.
Step 8
Add oil to a pan and fry each crab cake lightly on each side.
Step 9
Enjoy!
