I made lump crab cakes last night along with a dipping sauce.
They were so delicious and fresh.
First, I made fresh mayonnaise. One egg yolk, fresh lemon juice, white pepper, salt and olive/corn oil.
I think when most of us buy our Hellmans, we use a bit too much, and so we buy the lower fat version to be 'healthier'.
Well, if you made mayo from scratch every 4 days or so, you would use less than HALF of regular mayo because the fresh is so rich, and don't forget--NO CHEMICALS, no processing, etc.
Just yummy mayo. I then added chopped capers, more fresh lemon juice, salt, pepper, and my own roasted whole cloves of garlic.
This was the dipping sauce for the crabcakes.
I placed 1 cup heavy cream and 4 slices un crusted bread, paprika, and garlic powder in a saucepan and reduced by half and brought down to room temperature before adding to the crab meat, along with one egg, lemon juice, salt, pepper, roasted green onions, and a speck of panko breadcrumbs. I then formed them into patties (6 using 1 pound lump crab meat), dusted in flour, fried in 1 tsp. butter/2 tsp olive oil, for 3 minutes each side. Place in preheated 375-400 degree oven for 10 minutes-this firms them up nicely.
I served a baby field green salad with tomatoes, almonds, seseame seeds, dried cranberries with a homemade basil balsamic vinegariette dressing.
Along with the crabcake, I took canned artichoke hearts, drained an rinsed, fresh lemon juice, olive oil, salt and pepper, garlic powder, and fresh parsley. I marinated them for 4 hours and served nice and cold along with the hot crabcakes.
The crabcakes were subperb and delectible, the sauce fresh and creamy. The salad was perfect because I used a great balsamic vinegar--invest in the good stuff, it makes a world of difference.
Note: I have two crabcakes left. Since it's raining out today, I look forward to lunch and eating leftovers. Leftovers will never taste better!