The main course of the feast was crab cakes. Since the crab mixture needed time to marinate, I made it the day before and pan fried them right before serving them. I think this is the reason the crab cakes were very flavorful and delicious.
Crab cakes:
Ingredients
*2 tablespoons finely chopped fresh chives
*1 tablespoon chopped fresh flat-leaf parsley
*1 1/2 tablespoons mayonnaise
*1/2 teaspoon grated lemon rind
*1 tablespoon fresh lemon juice
*1/4 teaspoon freshly ground black pepper
*1/8 teaspoon ground red pepper
*1 large egg
*1/3 cup panko
*1 pound lump crabmeat, drained and shell pieces removed
*1 tablespoon olive oil, divided
*Tarragon Aioli
Directions
1. To prepare crab cakes, combine first 8 ingredients. Add panko and crab, tossing gently to combine. Cover and refrigerate 30 minutes.
2. Fill a 1/3-cup dry measuring cup with crab mixture. Invert onto work surface; gently pat into a 3/4-inch-thick patty. Repeat procedure with remaining crab mixture, forming 8 cakes.
3. Heat 1 1/2 teaspoons oil in a large skillet over medium-high heat. Add 4 crab cakes to pan; cook 4 minutes or until bottoms are golden. Carefully turn cakes; cook 4 minutes or until bottoms are golden and crab cakes are thoroughly heated. Remove cakes from pan; keep warm. Wipe pan dry with paper towels. Heat remaining 1 1/2 teaspoons oil in pan. Repeat procedure with remaining 4 crab cakes.
4. Serve crab cakes with tarragon aioli.
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Crab cakes:
Ingredients
*2 tablespoons finely chopped fresh chives
*1 tablespoon chopped fresh flat-leaf parsley
*1 1/2 tablespoons mayonnaise
*1/2 teaspoon grated lemon rind
*1 tablespoon fresh lemon juice
*1/4 teaspoon freshly ground black pepper
*1/8 teaspoon ground red pepper
*1 large egg
*1/3 cup panko
*1 pound lump crabmeat, drained and shell pieces removed
*1 tablespoon olive oil, divided
*Tarragon Aioli
Directions
1. To prepare crab cakes, combine first 8 ingredients. Add panko and crab, tossing gently to combine. Cover and refrigerate 30 minutes.
2. Fill a 1/3-cup dry measuring cup with crab mixture. Invert onto work surface; gently pat into a 3/4-inch-thick patty. Repeat procedure with remaining crab mixture, forming 8 cakes.
3. Heat 1 1/2 teaspoons oil in a large skillet over medium-high heat. Add 4 crab cakes to pan; cook 4 minutes or until bottoms are golden. Carefully turn cakes; cook 4 minutes or until bottoms are golden and crab cakes are thoroughly heated. Remove cakes from pan; keep warm. Wipe pan dry with paper towels. Heat remaining 1 1/2 teaspoons oil in pan. Repeat procedure with remaining 4 crab cakes.
4. Serve crab cakes with tarragon aioli.
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