Crab Cakes

Ingredients:

Yield: 20-25 mini crab cakes

2 6.5 oz. cans lump crab, drained, picked through for small bits of shell
1 egg
1/2 cup red bell pepper, brunoisse
1/2 cup scallions, finely-chopped
1/4 cup aioli
1 Tbs. Dijon
Salt and freshly-ground black pepper to taste
2-3 Tbs. bread crumbs

Directions:

1. To make the crab cakes, using a bowl, combine all ingredients well.
   
2. Form mixture into approximately 1-inch diameter by 3/4"-tall round disks. Do this by taking a ball of crab mixture, squeezing it tightly, then shaping it between the palm of one hand and the thumb of the other, like clay on a potter's wheel.
   
3. Place miniature crab cakes on sheet pan, and refrigerate for at least thirty minutes to firm.

Aioli

Ingredients:

1 egg
Dash cayenne
1/2 tsp. dry mustard
Salt and white pepper to taste
1 Tbs. rice vinegar
1 Tbs.lemon juice
2 cloves garlic, pureed
1 cup grapeseed oil

Directions:

1. In a food processor, fitted with the blade attachment, add the egg, cayenne, mustard, salt, pepper, lemon juice and garlic.
   
2. Process for about 15 seconds, then begin adding the oil very slowly in a very thin, steady stream.
   
3. Process until all or most of the oil has been added, and aioli is of a mayonnaise consistency.

Pesto

Ingredients:

1 cup chives, rough-chopped into 1" lengths
1/4 cup almonds, toasted
1/4 cup grapeseed oil

Directions:

1. In a food processor, fitted with the blade attachment, add chives, almonds and a bit of grapeseed oil, and process until ingredients are roughly-chopped, occasionally stopping to use a rubber spatula to scrape the sides of the bowl.
   
2. Process again, this time slowly adding additional oil until the pesto is to desired consistency.
   
3. If you need to stop the process, and scrape the sides of the bowl again, do so.

Crab cakes

Directions:

1. In a fry pan, heat approximately 1/2 of the grapeseed oil to just smoking, and gently add crab cakes.
   
2. Fry until dark golden brown on one side.
   
3. Flip, and cook until uniformly dark golden brown.
   
4. Remove, and let dry on paper towels.
   
5. Top with a small dollop of aioli and a generous pinch of chive-almond pesto.

Recommended wine: Gallo of Sonoma Estate Chardonnay

Resource

Cooking School of Aspen
Rob Seidman, Owner/Founder, Cooking School of Aspen
800-603-6004
info@cookingschoolofaspen.com, www.cookingschoolofaspen.com

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