Time: 35 min.
Complexity: easily
Servings: 6

Juicy crab cakes are served as an appetizer or main course with garlic aioli, celery root, and lemon wedges for drizzling. The cakes are made with natural lump crab meat, and to prevent them from falling apart in the pan, let them set thoroughly in the refrigerator before frying in very hot oil.

Ingredients:

Crab cakes

• Extra virgin olive oil
• 1 onion, finely chopped
• 4 cloves garlic, crushed
• 700 g of lump natural crab meat
• 1.5 cups fresh bread crumbs (4-5 slices of white bread without crusts, crushed in a food processor)
• 2 tbsp mayonnaise, add a little more if necessary
• Protein of 1 large egg
• Juice of half a lime
• 1/4 cup chopped fresh cilantro, plus extra leaves for serving
• Garlic aioli with celery root, for serving, see recipe below
• Lemon wedges for serving

Garlic aioli with celery root

• 2 cloves of garlic
• 0.5 cup sour cream
• 1 cup mayonnaise
• 1 tbsp celery seeds
• Juice of 1 lemon
• 1/4 cup extra virgin olive oil
• 2 cups grated celery root
• 2 tbsp chopped fresh chives

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

crab meat, celery root, lime juice, cilantro, garlic, aioli sauce, celery seeds, chives

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Preparation:

Step 1
• Prepare the crab cakes first so they have time to set in the refrigerator before frying.
Step 2
• Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the onion and garlic and cook for 5-7 minutes, until the onions are lightly caramelized. Transfer the onions to a bowl and add the crab meat, bread crumbs, mayonnaise, egg white, lime juice, and cilantro, distributing the ingredients evenly. Season with salt and pepper to taste. Form the mixture into 6 crab cakes. Place them on a plate, cover, and refrigerate until firm.
Step 3
• To serve, heat 3 tablespoons of olive oil in a large skillet over medium heat. Add the crab cakes and cook for about 4 minutes per side until crispy. Serve with fresh lemon wedges and celery root garlic aioli.
Step 4
• Garlic aioli with celery root:
  Yield: 6-8 servings
  
  Chop the garlic with a knife until it forms a paste. To speed up the process, add a little salt to the garlic.
Step 5
• Place the garlic paste in a large bowl and add sour cream, mayonnaise, celery seeds, lemon juice, and oil. Season generously with salt and pepper. Add the grated celery root and chives. Taste and adjust the seasoning if needed.

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