Stony Hill's Favorite Crab Cakes
- Juice of 1 Meyer lemon
- 1 garlic clove
- 1 egg yolk
- 2/3 cup olive oil
- 1/3 cup extra virgin olive oil
- 1/4 cup hot water
- 1 tbsp minced cilantro
- 1 tbsp minced parsley
- Dash of hot sauce
- Pinch of salt
Place lemon juice, garlic clove, and egg yolk in a blender. Blend at medium speed and then slowly dribble in the olive oil. If the mixture becomes too thick, thin with the hot water. Finally, add cilantro, parsely, hot sauce, and salt to taste. Keep refrigerated until ready to use.
- 1/2 pound fresh Dungeness crab
- 1/4 cup minced apple
- 1/4 minced red or yellow pepper
- 2 tbsp. minced green onion
- 1 tbsp. chopped cilantro
- 1 tbsp. chopped parsley
- 1/4 tsp. hot sauce
- 2 tbsp. bread crumbs
- 4 tbsp. olive oil
- Pinch of Salt
Prepare the Meyer Lemon aioli (above) and refrigerate.
Wash the crabmeat in cold water to remove any salty taste and pat dry.
Add the crabmeat, apple, pepper, green onion, cilantro, and parsley to a large bowl and mix well. Add a pinch of salt to taste.
Add 2 tbsp. of the aioli and the breadcrumbs to the crab mixture to bind it together. Form into 8 equal cakes. Cover each one thoroughly with bread crumbs and refrigerate for 30 minutes.
Heat olive oil in large frying pan. Without crowding the crab cakes, cook them a medium heat on both sides until crispy and brown, about 10 minutes.
Top each cake with a dollop of aioli and serve as a first course on a bed of dressed salad greens.