Crab Cakes

Crab Cakes

Recipes by Chef Bruce Johns, The Academy of Culinary Arts

  • 1 lb. Jumbo Lump Crabmeat, fresh or pasteurized
  • 2 ea. Whole Eggs
  • 1/2 cup Cracker Meal
  • 2 Tbsp. Fresh Chopped Parsley
  • Salt
  • Pepper
  1. Place crabmeat in a bowl and carefully pick out shells - you do not want to break up the lumps.
  2. Add the eggs, cracker meal, parsley, salt and pepper to the crabmeat and carefully mix. Form into 4 large cakes.
  3. Heat a saute pan on the stove with enough oil to cover the bottom. When warm, add crab cakes and cook until golden brown, about 3-4 minutes depending on heat. Flip and cook on other side for an additional 3 minutes. Serve with your choice of sauce.

One of Chef /ols favorite sauces for crab cakes:

John

Avocado Aioli

  • 1 ea. Ripe Avocado, peeled and seed removed
  • 2 ea. Egg Yolks
  • 1 ea. Garlic Clove, large
  • 1 tsp. Dijon Mustard
  • 1 pint Extra Virgin Olive Oil
  • 1 oz. Fresh Lemon Juice
  • Salt
  • Pepper
  1. Combine avocado, egg yolks, garlic and mustard in the bowl of a food processor. Process until all ingredients are smooth. Gradually add the olive oil while the processor is running. Add lemon juice and season with salt and pepper.
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