Since your guests are anticipating an array of grilled and classic appetizers that scream Fourth of July, this weekend, why not do something different? Surprise them with a platter of mini crab cakes! They're a luxurious appetizer and all-American favorite. From Food & Wine
Crab Cakes
Ingredients
1 cup mayonnaise
1/4 cup extra-virgin olive oil
1/4 cup plus 2 tablespoons grapeseed oil
1 1/2 tablespoons fresh lemon juice
Cayenne pepper
1 garlic clove, peeled and chopped
Fine sea salt
1 pound jumbo lump crabmeat, picked over
1 cup finely crushed saltine crackers (3 1/2 ounces)
1 large egg, lightly beaten
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1/2 teaspoon Tabasco sauce
Directions
- In a medium bowl, whisk the mayonnaise. Gradually whisk in the olive oil and 1/4 cup of the grapeseed oil. Add the lemon juice and season with cayenne. Transfer 1/2 cup of the mayonnaise to a small bowl and reserve.
- Using the flat side of a chef's knife, mash the garlic to a paste with a generous pinch of salt. Whisk the garlic paste into the medium bowl of mayonnaise, then transfer the aioli to a serving bowl.
- In a large bowl, gently mix the crabmeat with the cracker crumbs, egg, mustard, Worcestershire sauce, Tabasco and the reserved 1/2 cup of mayonnaise. Shape the mixture into six 1-inch-thick crab cakes and transfer to a wax paper-lined plate. Or shape into smaller mini cakes. Refrigerate until firm, at least 20 minutes.
- Preheat the oven to 400°. Heat the remaining 2 tablespoons of grapeseed oil in a large cast-iron skillet. Add the crab cakes and cook over moderate heat until golden on the bottom, about 4 minutes. Carefully flip the crab cakes, then transfer them to the oven and bake until golden and cooked through, about 10 minutes.
- Transfer the crab cakes to plates and serve with the garlic aioli.
Serves 6.
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