Crab Cakes With Pumpkin Seed Aioli

November 5, 2009 9:39:05 AM PST
Chef Marcus Samuelsson, a James Beard-award-winner, earns raves for the distinct and diverse cuisine.Crab Cakes

3 Yukon Gold Potatoes peeled and cut into quarters (about 1 pound)
2 garlic cloves peeled
1 pound jumbo lump crabmeat picked over for shells and cartilage
1 teaspoon mild chili powder
2 teaspoons Dijon mustard
2 tablespoons chopped cilantro
2 teaspoons chopped mint
Salt and freshly ground black pepper
2 tablespoons cornstarch
¼ cup panko bread crumbs
6 tablespoons olive oil

1. Preheat oven to 400.

2. Place potatoes in medium pot, cover with salted water and bring to a boil. Add the garlic then reduce the heat and simmer until potatoes are tender, about 15 minutes. Strain the liquid. Transfer the potatoes to a large bowl and mash the potatoes and garlic with a fork. Set aside to cool. Mix in the crabmeat, chili powder, mustard, mayonnaise, cilantro, and mint, breaking up any large clumps with your hands. Season with salt and pepper. Form into 12 crab cakes, each about 2inches in diameter and ½ inch thick.

3. Combine the cornstarch and panko in a shallow bowl. Dredge each crab cake in the panko, pressing to make sure the crumbs stick and coat the crab cakes.

4. Heat 3 tablespoons of the olive oil in a large sauté pan over medium to high heat. Working in two batches to prevent overcrowding the pan, add the crab cakes and sauté until the crust is crisp and golden, about 3 minutes in each side. Heat the remaining olive oil and continue with eh second batch. Transfer to a baking sheet and bake for 5 minutes.

PUMPKIN SEED AIOLI

2 tablespoon pumpkin seeds
1 ½ teaspoons Dijon mustard
2 cloves roasted garlic
½ cup mashed potatoes
Zest of 1 lemon
½ cup fresh lemon juice
1 tablespoon red wine vinegar
1 cup extra virgin olive oil
1 teaspoon pumpkin seed oil

1. Heat a small sauté pan over medium heat. Add the pumpkin seeds and toast until fragrant and lightly browned, 30-60 seconds. Remove from heat and let cool.

2. Transfer the pumpkin seeds to a blender. Add the mustard, garlic, potatoes, lemon zest, lemon juice and vinegar and blend on low speed until smooth. With the blender running add the olive oil and pumpkin seed oil in a slow steady stream and blend until thickened. Season with salt and pepper.


Load Comments