Crab Cakes

We had a lovely family Valentine's Day dinner at home on Monday. Despite the fact that we were experimenting with many recipes for the meal, it turned out so yummy. Then again, we started it out right with one of our favorite foods -- Crab Cakes!

Last year on Father's Day, I first tried making Crab Cakes at Brett's request. Over the past year, I've played around with a few different recipes for Crab Cakes and finally have the one that works for our family. Crab Cakes were originally an appetizer for the adults, but shockingly, Ella and Lucie have now decided that they like them too. They aren't cheap to make, but they are fabulous. They are our go-to appetizer for a special dinner at home!

Crab Cakes with Aioli
Makes about 8

3 cups fresh bread crumbs, divided usage (I like to use San Luis Cracked Wheat Sourdough - regular sour dough is too sour; French bread would work too)
2 green onions, chopped
2 cans Geisha Crab Meat (6 oz net wt.), drained
1 teaspoon dried dill weed
1 teaspoon Old Bay Seasoning
3 Tablespoons mayonnaise
1 teaspoon Dijon mustard
1 teaspoon lemon juice
1/4 teaspoon salt
1/8 teaspoon pepper
1 egg, beaten
butter (for frying)

Place 1 cup of breadcrumbs on a plate and set aside for the coating. In a pan, melt a little butter and sauté the green onions just until soft. In a bowl, combine 2 cups of breadcrumbs with the drained crabmeat, sautéed green onion, dill and Old Bay. Add the mayo, Dijon and lemon juice, and combine well. Add salt and pepper, adjust according to your tastes. Stir in egg. Form into eight 1/2-inch thick patties. Coat patties with the reserved breadcrumbs on the plate. Place on a plate in the fridge and chill for 30 minutes. Melt butter in a pan, and cook crab cakes in batches until golden, about 3 minutes per side. Serve hot with aioli sauce on the side.

Aioli Sauce: Mix 1/4 cup mayonaise, 1 clove minced garlic, 1 Tablespoon lemon juice, 1/8 teaspoon salt, 1/8 teaspoon pepper. Chill.

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