If you are searching for superior crab cakes, make them for yourself. There are so few ingredients because in a good crab cake, the least amount of filler will allow the crabmeat to reign. Most versions hide the true flavors by adding too many breadcrumbs and eggs. These are delicate, dredged in flour, egg, and breadcrumbs. Serve them with a hot-lime aioli. Serves 8.
1 cup mayonnaise
Grated rind of 1 lime
2 tablespoons lime juice
1 jalapeno, seeded and chopped
Salt and pepper, to taste
1 teaspoon honey
1/3 cup celery, chopped
1 pound lump crabmeat, picked over for shells
1 cup flour
3 eggs, beaten to mix
2 cups Japanese panko or other unseasoned breadcrumbs
2 tablespoons vegetable oil
1 lime, cut into wedges
1. In a bowl, stir the mayonnaise, lime rind, juice, jalapeno, salt, and pepper. Transfer 1/4 cup of the mixture to a bowl. Stir in the honey, celery, and crabmeat.
2. Divide the crab mixture into 8 portions and shape them into patties with wet hands.
3. Place the flour, eggs, and panko in 3 separate bowls. Dip the cakes in the flour, dredge in egg, then cover with crumbs.
4. Heat a large skillet over high heat. Add enough of the oil to coat the pan. Sear the cakes for 3 minutes on a side or until brown and crisp. Drain on paper towels.
5. Serve with the remaining aioli, and garnish with lime.
JILL SANTOPIETRO