BOB & LENORE's COOKBOOK

CRAB CAKES WITH GARLIC AIOLI

Ingredients:

1# Crabmeat
2 TBS mayonnaise, heavy
1 tsp our blend seasoning
1 TBS green onion, minced
1 half lemon

Method:

Method: Working over bowl of ice, place drain crab in bowl and pick shell; Squeeze out more water and discard water. Keep crab in bowl over ice to finish blending remaining ingredients. Combine mayo, seasoning and onion and toss gently with crab. Shape into patties 2 inch wide by 1 inch high; refrigerate cakes for a minimum of 30 minutes before cooking. At service, heat butter & EVOO to coat bottom of skillet. On medium high heat, cook crab cakes until lightly browned on one side. Flip over and heat through about 1-3 min longer. Spritz with lemon juice. Garnish with garlic aioli and micro herbs if desired.

Ingredients:

4 cloves roasted garlic
2 egg yolks, room temp.
½ cup EVOO
½ cup grape seed oil
juice of 1 lemon
1 tsp Bob's blend seasoning

Method:

Mash garlic into a paste; add yolks and whisk well until light and fluffy; add oils in a steady stream, whisking constantly; add juice and spice blend; adjust seasoning with sea salt; reserve chilled. Chef note: this is an uncooked egg sauce and though low risk, it is important to abide by doctor's recommendation for eating raw eggs.

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