Butter Sauce for Basting Crabs:
Ingredients:
1lb. Unsalted butter
1med. White onion (finely chopped)
3cloves Garlic (finely chopped)
1cup Dry white wine
2lemons Juiced
Kosher salt, Pepper, and All-purpose seasoning to taste
Melt butter in heavy skillet over medium-low heat.
Add remaining ingredients and let cook for 15-20 minutes.
Season the mixture quite heavily.
Use remaining sauce as a dip while eating the crabs.
Crab Cakes:
Yield: 10-12 Cakes
Ingredients:
2lbs. White crab meat (not claw)
1med White onion (finely chopped)
2cloves Garlic (finely chopped)
2-3cups Fresh bread crumbs
1-1½cups Garlic aioli (see recipe below)
2lemons Juiced
1cup Green onions (sliced) (optional)
2 Eggs
Kosher salt, Pepper, and All-purpose seasoning to taste
Combine all ingredients, reserving ½ cup aioli and 1 cup bread crumbs, in a bowl softly working with hands until well mixed, being careful not to overmix.
Let rest for 5-7 minutes and check consistency. Mixture should just hold shape when formed.
If dry, add remaining aioli, if too loose add additional bread crumbs.
Form into 5 ounce patties and cook in a little oil for 2-3 minutes per side.
Garlic Aioli:
Yield: 2½+ Cups
Ingredients:
1large Egg (room temperature)
1large Egg Yolk (room temperature)
2cups Olive oil
2cloves Garlic
1lemon Juiced
Kosher salt to taste
Place egg, yolk, garlic, and salt (start with 1 teaspoon) in a mason jar type container.
Add a couple of drops of oil, and using an immersion blender (stick type), blend for 15-25 seconds until the mixture turn pale yellow in color.
Slowly add olive oil in a thin stream while blender is running.
Once about half of the oil is added, mixture will start to thicken. As additional oil is added mixture will turn solid.
Move blender up and down incorporating liquid oil.
Once all of the oil is added, taste and adjust seasoning.
Tartar Sauce:
Yield: 2 Cups
Ingredients:
1cup Garlic aioli
8ounces Cream Cheese (room temperature)
2tablespoons White onion (finely chopped)
6ounces Dill relish
1lemon Juiced
Kosher salt, Pepper, and All-purpose seasoning to taste
Combine all ingredients in a suitable, non-reactive bowl.
Refrigerate until needed.
Will keep for 1 month.