Corn and Red Pepper Crab Cakes with Aioli Sauce

Description

Corn and Red Pepper Crab Cakes with Aioli Sauce

Serves 8

1 lb. lump crab meat, picked over

1 tsp. Sea salt

1 red bell pepper, minced

1 shallot, minced

½ cup corn kernel

2 Tbsp. unsalted butter

1 Tbsp. fresh lemon juice

2 large eggs, lightly beaten

1 tsp. fresh Italian parsley, minced

1 cup fresh white bread crumbs

8 Tbsp. extra virgin olive oil

Lemon wedges for garnish

Aioli Sauce:

Makes about 2 cups

4 garlic cloves coarsely chopped

1 tsp. Sea salt

1 tsp. Dijon mustard

2 egg yolks, coddled

1 cups extra-virgin olive oil

1 Tbsp. lemon juice

In a bowl combine the crab meat, salt and black pepper to taste. In a small frying pan cook the red pepper, shallot and the corn in butter over moderately low heat, stirring, until it is softened about five minutes. Remove the pan from the heat, stir in the lemon juice, and stir the mixture into the crab meat. Add the lightly beaten eggs, parsley and the bread crumbs, combine the mixture gently but thoroughly, and form it into 8 patties, each about 1/2 inch thick. In a large heavy skillet heat the oil over moderately high heat cook the crab cakes, turning them carefully, for 4 to 5 minutes on each side, or until they are golden brown and crisp. Serve the crab cakes with the lemon wedges and the aioli sauce.

For the Aioli Sauce:

Blend garlic, salt, mustard and 2 egg yolks in a blender on high speed until smooth and creamy, about 2 minutes, and then add the oil very slowly while machine is working. The mixture will become very thick and glossy. (Aioli will separate if oil is added too quickly.) Transfer to a bowl and stir lemon juice.

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