Saffron Crab Cakes

TENDER, CRISPY, CREAMY CRAB CAKES BODIED WITH SAFFRON AIOLI AND ALMOND MEAL. WITH BAKED PARMESAN CRISPS, FRESH PARSLEY, AND OLIVE OIL.

The blue crab is Maryland’s official state crustacean, a tidbit I took for granted during the 10 years I grew up there. Not until I moved away did I realize what I was missing. Finally, I decided my craving was due, and I picked up a can of quality lump crab meat for a nostalgic taste of a Maryland classic.

Usually, crab cakes use mayonnaise, breadcrumbs, and other seasonings that are quickly mixed together before being pan-fried until golden-brown and crispy on the outside. And while these simple ingredients already make crab cakes absolutely delicious, I wanted to add just a touch of luxury by whisking up a saffron aioli in place of mayonnaise and using almond meal instead of breadcrumbs. A touch of smoked paprika and cayenne also gives the cakes a spiciness that isn’t “hot”, but brings an extra layer of excitement. To keep the shape a little better, I folded some aluminum foil into a ring mold and tied it in some twine before frying them. You can serve it with a lemon wedge and tartar sauce like many restaurants do, a quick drizzle of nice olive oil and some cheese, or just eat it plain. Whatever you do, these are a guaranteed hit as an appetizer, lunch, dinner, or snack! – Boo

Yield: 6 (3-inch diameter) crab cakes
Difficulty: 

Ingredients:

• Saffron aioli (or 1 c mayonnaise)
  0.25 ts saffron, ground
  1 tb hot water
  1 egg yolk
  1 lemon, zested and juiced
  0.5 c olive oil
  1 clove garlic, grated
• Slurry
  0.75 c almond meal (or breadcrumbs)
  1 tb Dijon mustard
  1 tb Worcestershire sauce
  1 tb lemon juice
  1 egg
• 1 lb crab meat
• Seasoning
  4 green onions, minced
  3 tb cilantro, minced
  0.5 tb thyme
  1 ts salt
  0.5 ts black pepper
  0.5 ts smoked paprika
  0.5 ts cayenne pepper
• Garnish
  olive oil
  parsley
  parmesan cheese
  lemon wedge

1. For aioli, soak saffron in hot water, 5 minutes.
2. In a mixing bowl, beat egg yolk with saffron water and lemon zest/juice until slightly thickened.
3. Gradually add olive oil to egg mixture in a thin stream while whisking until thickened. Stir garlic into mixture.
4. Stir slurry ingredients, crab, and seasoning into aioli. Refrigerate mixture, ~30 minutes.
5. Fold 6 3-inch diameter rings from aluminum foil, and set on a baking sheet.
6. Fill each aluminum ring to the top, and optionally tie twine around the middle of the ring.
7. In a pan, fry cakes in olive oil over medium heat until browned, ~4 minutes per side.
8. Remove onto serving plate, and remove string and foil.
9. Garnish as desired, and serve.