Crab Cake Recipe help?

I had some with a pesto aioli that were spectacular....can't find the recipe, need one for Christmas. Thanks!





~*~ Seasons Greetings ~*~Crab Cake Recipe help?
I've got a buddy who's a chef in Maryland, he says the secret to crab cakes is to use Ritz cracker crumbs (run them through a food processor) instead of bread crumbs.Crab Cake Recipe help?
Cake Cakes are the easy part here's your aioli:





Egg yolks6 eachWhisk these until light.


Dijon mustard1 Tablespoon


White vinegar1 Tablespoon


Sugar2 teaspoons


Vegetable oil2 cupsWhisk in oil in a thin stream. Season with salt and pepper. To taste


Pesto1/4 cupAdd these and mix well.


Scallions, chopped1/4 cup
';Maryland-Style Crab Cakes'; - 4 servings





1 lb. cooked crabmeat; picked over


1/2 cup dried bread crumbs


1/2 cup mayonnaise


1 tsp. dry mustard


1 tsp. Worcestershire sauce


1/2 tsp. salt


1/4 tsp. white pepper


1 egg


2 tbsp. salad oil


Lemon wedges





1) In large bowl with fork, break crabmeat into fine shreds. Stir in crumbs, mayonnaise, mustard, Worcestershire sauce, salt, pepper and egg. Shape mixture into 8 patties.


2) In 10'; skillet over medium heat, in hot oil, fry 4 patties at a time until golden on both sides, turning once. Serve with lemon wedges.


DEEP-FRIED CRAB CAKES: Prepare as above in step 1. In 4-quart saucepan, heat 2'; oil to 375*. Fry crab cakes, 2 at a time, until golden. Drain on paper towels.


(TIP: For a browner exterior, coat crab cakes with additional dried bread crumbs before frying.)








';Green Sauce'; - 1 cup





1/4 cup watercress; stems removed


1/4 cup parsley sprigs; stems removed


1/4 cup spinach; torn into pieces


1 tbsp. chopped green onion (scallions)


1/8 tsp. chervil leaves; crushed


1/8 tsp. tarragon leaves; crushed


4 cups boiling water


1/2 cup mayonnaise


1/2 cup sour cream or plain yogurt


Dash pepper





1) In sieve, combine first 6 ingredients. Pour boiling water over greens. Drain well.


2) In covered blender container at medium speed, blend greens with mayonnaise until smooth; turn into small bowl. Fold in sour cream and pepper. Cover; refrigerate until serving time.
Crab Cakes with Pest Aioli





1/2 stick (1/4 cup) unsalted butter, melted and cooled


4 large eggs, beaten lightly


6 tablespoons sour cream


1/4 cup minced fresh parsley leaves (preferably flat-leafed)


2 tablespoons fresh lemon juice


1 teaspoon Worcestershire sauce


1 teaspoon paprika


1/2 teaspoon salt, or to taste


1/4 teaspoon cayenne, or to taste


2 pounds lump crab meat, picked over


2 cups fine fresh bread crumbs


1/3 cup cornmeal


1/2 cup vegetable oil


Pesto Aioli sauce, as an accompaniment -- Recipe follows


Lemon wedges





In a bowl whisk together the butter, the eggs, the sour cream, the parsley, the lemon juice, the Worcestershire sauce, the paprika, the salt, and the cayenne and stir in the crab meat and the bread crumbs gently. Form 1/2-cup measures of the mixture into twelve 3/4-inch-thick cakes and transfer the crab cakes as they are formed to a baking sheet sprinkled with half the cornmeal. Sprinkle the crab cakes with the remaining cornmeal and chill them, covered with plastic wrap, for at least 1 hour or overnight.


In a large heavy skillet heat the oil over moderately high heat until it is hot but not smoking and in it saute the crab cakes in batches, turning them once, for 3 to 4 minutes on each side, or until they are golden, transferring them as they are cooked to paper towels to drain. Keep the crab cakes warm on another baking sheet in a 200 degree oven.





Pesto Aioli





4 tablespoons fresh basil


1 tablespoon garlic, minced


3 egg yolks


1 tablespoon lemon juice


1 cup virgin olive oil


2 tablespoons Parmesan cheese


Salt and pepper to taste





In a blender, pulse basil, garlic, lemon juice and egg yolks.


With blender on low speed, add oil slowly, until mixture is thick. Add and pulse in Parmesan cheese, salt and pepper. Refrigerate for 1 hour.





Note: If diners are in the high-risk groups -- the very young, very old or people with weakened immune systems -- the cook should use the yolks of pasteurized eggs.
Try this:





INGREDIENTS:





* 8 ounces lump crab meat


* 1/4 cup finely chopped celery


* 1/4 cup finely chopped onion


* 1/2 small clove garlic, finely minced, or dash garlic powder


* 1 tablespoon finely chopped red bell pepper


* 1 egg


* 2 tablespoons mayonnaise


* 1 teaspoon Worcestershire sauce


* 1 cup soft bread crumbs


* 1 1/2 teaspoons Creole seasoning


* 4 tablespoons butter





PREPARATION:


Rinse and pick over crab meat, discarding any pieces of shell or cartilage. Try to leave lumps as large as possible. Heat 2 tablespoons butter in a large skillet over low heat; slowly saute finely diced onion, celery, red pepper, and garlic until tender. Whisk egg in bowl; add mayonnaise, Worcestershire sauce, and Creole seasoning. Combine with sauteed vegetables and soft bread crumbs, mixing well. Add the crab meat and form into loose patties; place on waxed paper-lined plate. Refrigerate for about 1 hour, or until firm. Heat remaining 4 tablespoons butter in large skillet over medium-low heat. Gently place crab cakes in skillet and cook for about 5 minutes. Turn and cook for 4 to 5 minutes longer, until cooked through. Serve with a remoulade sauce or tartar sauce. Serves 4.





Happy Holidays. ^_^
CRAD CAKE!!!





7 slices whole-wheat bread, broken into large pieces


3/4 cup minced celery


3/4 cup white onions, chopped


1/2 cup minced carrots


1 small green pepper, minced


1/4 cup chopped parsley


1/2 cup canola oil (or other veg oil)


1 teaspoon salt


16 ounces firm regular tofu, pressed (I like vacuum sealed White Wave)


2 tablespoons Old Bay Seasoning


3/4 cup eggless vegan mayonnaise








Preheat oven to 350 degrees.


In a food processor or blender, whirl bread pieces into fine crumbs.


Place on a baking sheet and toast in the oven for 8 to 10 minutes, or until dried and toasty.


Remove from oven and set aside.


Brush a skillet with oil and cook celery, onion, carrot, pepper and parsley until softened, about 5 minutes.


Remove from heat and set aside.


Pulse tofu in food processor to a cottage cheese consistency, being careful not to puree it.


In a large bowl, combine tofu, sauteed vegetable mixture, 1/2 cup breadcrumbs, mayonnaise and seasoning.


Mix well.


Using about 1/3 cup for each, form mixture into 10 patties about 3 inch across and 1/2 inch thick.


Coat each patty with remaining bread crumbs to cover.


Place patties on a sprayed or nonstick baking sheet and spray tops lightly with cooking spray.


Bake 15 minutes.


Carefully turn cakes over and return to the oven to bake until second side is toasty and browned, about 10 minutes.
Get 1 box of cake mix


add one crab


mix until it thickens


bake at 375 for 40 minutes