Time for some Crab Cakes

My dad was really craving for crab meat so I went online to search for a simple recipe to cook something up for him since it was father's day!!! Instead of buying a gift from store I thought why not whip something for him with a sincere heart and make him happy?? But most of the recipes I found were too complicated for a novice cook like me so I was about to give up on the idea of cooking till I found this recipe!! It was relatively easy and I wasn't new to this I mean l  make “dosai” everyday for breakfast and now I am like making it with crab meat!! HAHA also this recipe was made by Nicholas Petti, owner of Mendo Bistro in Fort Bragg, California who won the  Mendocino Crab & Wine Days Crab Cake Cook-off in both 2002 and 2003.

The end result wasn’t too bad , it actually suited my dads taste buds so I was really happy and that's why I wanted to share this recipe I found online with you guys!! You guys can follow this awesome recipe and surprise your parents with a home cooked breakfast!! But let me just warn you that the making of the Tarragon Aioli can be a little tricky so be careful when making the crab cakes !!! So here goes the recipe …..

Classic Crab Cakes recipe:

Image result for Classic Crabcakes
Ingredients:
  • 1 lb. shelled cooked crab (about 2 3/4 cups)
  • 1 3/4 cups panko (Japanese-style bread crumbs) or other fine dried bread crumbs, divided
  • 1/2 cup finely chopped green onions
  • Tarragon Aioli (recipe below)
  • About 1/2 cup vegetable oil, divided

Method:
1. Combine crab, 3/4 cup panko, and the onions in a bowl. Gently mix in 1/2 cup aioli.
2. Press mixture firmly into 8 patties about 3 in. wide; set, separated, on waxed paper or foil. Pour remaining 1 cup panko into a shallow bowl.
3. Preheat oven to 200°. Pour 1/3 cup oil into a large frying pan over medium-high heat. When hot, set each crab cake in panko; using a slotted spatula, turn, pressing gently to coat. Cook in small batches, adding more oil as needed, until golden brown on bottom, 3 to 4 minutes; turn gently and cook until browned on other side, 3 to 4 minutes longer. Transfer to a baking sheet and keep warm in oven. Serve with aioli.

Tarragon Aoili recipe: Blend 2 egg yolks*, 3 peeled garlic cloves, 1/3 cup lemon juice, and 1/2 tsp. salt in a blender until smooth. With machine running, gradually pour in 1 cup vegetable oil and 1/2 cup extra-virgin olive oil in a slow stream until smooth, 1 to 1 1/2 minutes. Stir in 1/4 cup chopped tarragon, 1/4 to 1/2 tsp. hot sauce, and more lemon juice and salt to taste.




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