Jumbo Lump Crab Cakes with Citrus-Pink Peppercorn Aioli

Creativity Takes the Cake

Crab cakes were one of the first native dishes adopted by early settlers. Over time, colonists developed numerous versions that varied along the East Coast: some crab cakes were thickened with a cream sauce, others loosely held together by eggs and fl our, and some were bound with breadcrumbs, crackers, and various fillers. In today’s restaurant landscape, consumers want minimal distractions from the natural flavor of the crab-meat. They’re seeking crab cakes made using healthier, thoughtful preparations and served with fresh twists, on-trend, natural ingredients, and captivating presentations. Refine your crab cake strategy to help your operation increase transparency, boost menu innovation, and reinvent this destination dish for contemporary consumers.

Jumbo Lump Crab Cakes with Citrus-Pink Peppercorn Aioli
Jumbo Lump Crab Cakes
Servings
4
Servings
4
Jumbo Lump Crab Cakes with Citrus-Pink Peppercorn Aioli
Jumbo Lump Crab Cakes
Servings
4
Servings
4
Ingredients
Jumbo Lump Crab Cakes
Citrus-Pink Peppercorn Aioli
Servings:
Units:
Instructions
Jumbo Lump Crab Cakes
  1. Whisk egg in a bowl; stir in 1 cup breadcrumbs, mayonnaise, onion, dill, parsley, lemon juice, mustard and salt. Gently fold in crabmeat; let stand 10 minutes. Form crabmeat mixture into 12 (2-inch) cakes; coat with remaining 1½ cups breadcrumbs and place on plastic wrap-lined sheet tray. Cover and refrigerate at least 1 hour or up to 3 days.
Citrus-Pink Peppercorn Aioli
  1. Purée egg, orange juice, lime juice, lemon zest, orange zest, pink peppercorns and salt in a food processor; with processor running, slowly add oil in a steady stream to emulsify. Refrigerate in an airtight container up to 1 week. Makes about 1¾ cups.
For Serving
  1. Heat 1 tablespoon butter and 1 tablespoon oil in a sauté pan over medium heat; add 3 crab cakes and cook until golden brown, about 6 minutes, turning once. Serve crab cakes with 3 tablespoons Citrus-Pink Peppercorn Aioli garnished with orange supremes, ground pink peppercorns and microgreens.