{"id":414,"date":"2018-08-08T20:07:35","date_gmt":"2018-08-09T03:07:35","guid":{"rendered":"http:\/\/www.hhhh.org\/perseant\/foodlog\/?p=414"},"modified":"2018-08-08T20:09:27","modified_gmt":"2018-08-09T03:09:27","slug":"the-ultimate-crab-cakes","status":"publish","type":"post","link":"https:\/\/www.hhhh.org\/perseant\/foodlog\/?p=414","title":{"rendered":"The Ultimate Crab Cakes"},"content":{"rendered":"<p>A great way to eat <a href=\"https:\/\/www.foodnetwork.com\/recipes\/tyler-florence\/the-ultimate-crab-cakes-recipe-2117596\">crab<\/a><\/p>\n<header>\n<div>\n<h3>Ingredients<\/h3>\n<\/div>\n<\/header>\n<div>\n<ul>\n<li><label>Extra-virgin olive oil<\/label><\/li>\n<li><label>1 onion, finely minced<\/label><\/li>\n<li><label>4 garlic cloves, finely minced<\/label><\/li>\n<li><label>1 1\/2 pounds jumbo lump crabmeat<\/label><\/li>\n<li><label>1 1\/2 cups fresh bread crumbs (made from 4 or 5 slices white bread with the crusts removed and processed in food processor)<\/label><\/li>\n<li><label>2 tablespoons mayonnaise, plus more if needed\u00a0<\/label><\/li>\n<li><label>1 large egg white<\/label><\/li>\n<li><label>1\/2 lime, juiced<\/label><\/li>\n<li><label>1\/4 cup freshly chopped cilantro leaves, plus whole leaves, for garnish<\/label><\/li>\n<li><label>Kosher salt and freshly cracked black pepper\u00a0<\/label><\/li>\n<li><label>1 recipe Garlic Aioli with Celery Root, for serving, recipe follows<\/label><\/li>\n<li><label>Lemon wedges, for garnish<\/label><\/li>\n<\/ul>\n<h6>Garlic Aioli with Celery Root:<\/h6>\n<ul>\n<li><label>2 cloves garlic<\/label><\/li>\n<li><label>1\/2 cup sour cream<\/label><\/li>\n<li><label>1 cup mayonnaise<\/label><\/li>\n<li><label>1 tablespoon celery seed<\/label><\/li>\n<li><label>1 lemon, juiced<\/label><\/li>\n<li><label>1\/4 cup extra-virgin olive oil<\/label><\/li>\n<li><label>Kosher salt and freshly ground black pepper<\/label><\/li>\n<li><label>About 2 cups shredded celery root, shredded using the grater attachment of a food processor or a mandoline<\/label><\/li>\n<li><label>2 tablespoons freshly chopped chives<\/label><\/li>\n<\/ul>\n<div>\n<header>\n<div>\n<h3>Directions<\/h3>\n<\/div>\n<\/header>\n<div>\n<p>Make the crab cakes first so they have time to firm up in the refrigerator before you cook them.<\/p>\n<p>Heat a 2-count of olive oil in a frying pan over medium heat. Add the onion and garlic and cook for 5 to 7 minutes, until the onion gets kind of caramelized. Dump that into a bowl and fold in the crabmeat, bread crumbs, mayonnaise, egg white, lime juice, and cilantro, mixing just until well blended. Season with salt and pepper. Shape the mixture into 6 fat crab cakes. Put them on a plate, cover, and stick them in the refrigerator to chill.<\/p>\n<p>To serve, heat a 3-count of olive oil in a large saute pan over medium heat. Add the crab cakes and cook for about 4 minutes each side until nice and crisp. Serve on torn butcher paper with fresh lemon wedges and Garlic Aioli with Celery Root.<\/p>\n<h4>Garlic Aioli with Celery Root:<\/h4>\n<p>Mince garlic and make into paste using the side of your knife. Hint: to make this go faster add a bit of salt to the garlic and continue mashing with the side of your knife.<\/p>\n<p>Place the paste in a large bowl and add: the sour cream, mayonnaise, celery seed, lemon juice, and oil. Season well with salt and freshly ground black pepper. Fold in the shredded celery root and chives. Give it a final taste and adjust seasoning, if necessary.<\/p>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>A great way to eat crab Ingredients Extra-virgin olive oil 1 onion, finely minced 4 garlic cloves, finely minced 1 1\/2 pounds jumbo lump crabmeat 1 1\/2 cups fresh bread crumbs (made from 4 or 5 slices white bread with the crusts removed and processed in food processor) 2 tablespoons mayonnaise, plus more if needed\u00a0 &hellip; <\/p>\n<p class=\"link-more\"><a href=\"https:\/\/www.hhhh.org\/perseant\/foodlog\/?p=414\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;The Ultimate Crab Cakes&#8221;<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-414","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/www.hhhh.org\/perseant\/foodlog\/index.php?rest_route=\/wp\/v2\/posts\/414"}],"collection":[{"href":"https:\/\/www.hhhh.org\/perseant\/foodlog\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.hhhh.org\/perseant\/foodlog\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.hhhh.org\/perseant\/foodlog\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.hhhh.org\/perseant\/foodlog\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=414"}],"version-history":[{"count":3,"href":"https:\/\/www.hhhh.org\/perseant\/foodlog\/index.php?rest_route=\/wp\/v2\/posts\/414\/revisions"}],"predecessor-version":[{"id":416,"href":"https:\/\/www.hhhh.org\/perseant\/foodlog\/index.php?rest_route=\/wp\/v2\/posts\/414\/revisions\/416"}],"wp:attachment":[{"href":"https:\/\/www.hhhh.org\/perseant\/foodlog\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=414"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.hhhh.org\/perseant\/foodlog\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=414"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.hhhh.org\/perseant\/foodlog\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=414"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}