CRAB CAKES WITH SAFFRON AOILI | crab cakes with saffron aoili | IICCM College of Culinary Arts

crab meat

🥗Healthier: imitation crab

💰Cheaper: canned tuna

Imitation crab is lower in cost and calories.

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while adding creaminess.

Old Bay seasoning

🥗Healthier: Cajun seasoning

💰Cheaper: mixed herbs

Cajun seasoning offers similar flavor at a lower cost.

egg

🥗Healthier: flaxseed meal

💰Cheaper: applesauce

Flaxseed meal can bind ingredients while being plant-based.

Welcome to the IICCM studio kitchen. My name is Krishna Shrav and today we'll be making a classic crab cake.

Our main ingredient today are crab sticks which we will be combining with mayonnaise, cayenne pepper powder, breadcrumbs, Worcestershire sauce, egg yolk, and olive oil.

Start by chopping the pre-cooked crab sticks into a fine mince.

Combine minced crab into a large bowl.

Add mayonnaise, Dijon mustard, breadcrumbs, Worcestershire sauce, and a pinch of cayenne pepper to the minced crab.

Separate the egg yolk from the egg whites and add the yolk to the mixture.

Combine the mixture until well incorporated. Adjust consistency by adding breadcrumbs or mayonnaise as needed.

If the mixture is too dry, add a bit of olive oil.

Let the mixture rest in the refrigerator until the breadcrumbs soak up the moisture and it becomes malleable.

Prepare the saffron aioli by adding leftover egg yolk to a large mixing bowl along with minced garlic, Dijon mustard, and lemon juice.

Whisk the egg yolk mixture until combined, then slowly add olive oil tablespoon by tablespoon while whisking continuously to prevent splitting.

Once the oil is incorporated, add saffron water and whisk until combined.

Once the crab mixture is rested and malleable, add a little salt for flavor.

Coat hands with oil and form the crab mixture into patties of desired size.

Heat oil in a non-stick pan until hot, then add the patties.

Cook the patties for about 2 minutes on each side until golden brown and crispy.

Once both sides are cooked, remove the patties from the pan and set aside.

For plating, cut the crab cakes in half and use the saffron aioli and garnishes like edible flowers, julienned carrots, and parsley for decoration.

Serve the crab cakes with the prepared aioli and enjoy.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens