Fennel Crab Cakes

servings: 6

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Heat 1 Tbsp Olive Oil and 1 Tbsp Butter in a sauté pan over medium-high heat. Add Fennel and Onions and cook until soft. Add Garlic and cook for about 1 minute. Transfer to a bowl, add Focaccia, and toss to combine. Add Crab Meat, tossing lightly to combine. Beat Egg, Mayonnaise, Cayenne, Parsley, and Worcestershire and add to the Crab mixture. Add more Focaccia breadcrumbs if the mixture is too wet.

Refrigerate for 1 hour.

Shape the crab cakes. (To create the tower in the Foodie photo, you can pat out the mixture to the same thickness on a cutting baord and use graduated-sized biscuit cutters for each cake.) Roll in the Panko breadcrumbs. Chill until ready to sauté.

Heat remaining Olive Oil and Butter in a sauté pan. Cook the Crab Cakes until brown on each side. (Note: The smaller cakes will take less time to cook than the larger cakes; if you are making the tower, you may need to reduce the heat under the pan for the larger cakes so they don't burn.) Serve with Aioli.

Red Pepper Aioli or Use Central Market's Roasted Red Pepper Aioli in the Chef's Case
In a blender, puree the Red Pepper, Lemon Juice and Garlic.

Add the Mayonnaise, Salt & Pepper, mix to incorporate.

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