Corn-Crusted Crab Cakes with Pickle Aioli and Warm Cabbage Apple Slaw

Instructions

1. 1

   In a large bowl, combine the crab meat, panko, beaten egg, 30 ml (2 tbsp) mayonnaise, Dijon mustard, Worcestershire sauce, chives, parsley, 1 g (1/2 tsp) smoked paprika, 1 g (1/2 tsp) garlic powder, lemon zest, 15 ml (1 tbsp) lemon juice, 3 g (1/2 tsp) salt, and 1 g (1/4 tsp) black pepper. Mix gently so some crab pieces stay visible.

2. 2

   Divide the mixture into 8 portions and shape into compact medium-thick cakes. Place them on a tray and refrigerate for 10 minutes so they hold their shape better.

3. 3

   Meanwhile, make the aioli by stirring together in a small bowl the remaining 90 ml (6 tbsp) mayonnaise, pickles, garlic, the remaining 15 ml (1 tbsp) lemon juice, 1 g (1/2 tsp) garlic powder, 1 g (1/2 tsp) smoked paprika, and a pinch of salt and pepper. Chill until ready to use.

4. 4

   Place the cornmeal on a wide plate. Coat each crab cake in the cornmeal, pressing lightly so a thin, even crust forms on both sides.

5. 5

   Heat a large skillet over medium heat with the vegetable oil. Cook the crab cakes for 3 to 4 minutes per side, until deeply golden and heated through in the center. If you want to keep them warm while finishing the batch, transfer them to a tray in a 200 °F / 95 °C oven.

6. 6

   For the warm slaw, melt the butter in another large skillet over medium heat. Add the yellow onion and cook for 3 minutes until softened. Add the green cabbage and cook for 4 minutes, stirring often.

7. 7

   Add the apple, apple cider vinegar, brown sugar, and the remaining salt and black pepper. Cook 2 to 3 minutes more, until the apple just softens and the cabbage stays slightly crisp.

8. 8

   Serve two crab cakes per portion with a generous spoonful of pickle aioli and a bed of warm cabbage apple slaw. If desired, finish with a little extra chives or parsley on top.