We’re expanding operations and welcoming brighter days.
Many parts of the country have been experiencing higher-than-average temperatures over the past few weeks, prompting our palates to change. Not only does that mean people are engaging in more outdoor activities, but they are also enjoying the comfort foods of summer. While we spent most of the winter enjoying hearty bowls of pasta and stew, summer brings about grilling, gardens and, of course, seafood.
Each year, many people travel to Maryland to get a bite of their famous crabs while enjoying the heat. But don't start packing the car just yet - you can impress your fellow seniors at your next get-together with these crab cakes, courtesy of Sunrise Senior Living community The Quadrangle in Pennsylvania.
Crab Cake with Caper Aioli
The Quadrangle, Pennsylvania
Ingredients - Crab Cakes
2 lbs. jumbo lump crab meat
1/2 c. Spanish white onion, diced
1/2 c. celery, diced
1/4 c. red bell pepper, diced
1 T. fresh curly parsley, finely chopped
1 T. dijon mustard
1 T. fresh lemon juice
3/4 c. mayonnaise
1 egg, whipped
2 c. panko breadcrumbs
1/2 t. Old Bay Seasoning
Dash cayenne pepper
2 T. canola oil
Preheat oven to 325 degrees. In a large skillet over medium high heat, add 1 tablespoon canola oil, onion, celery, red bell pepper and sauté for 5 to 6 minutes or until the vegetables are tender; set aside to cool down.
Add mayonnaise, mustard, lemon juice, parsley, whipped egg, cayenne pepper and Old Bay Seasoning to a mixing bowl and whip with wire whisk until all ingredients are blended and smooth. Add the sautéed vegetables, mayonnaise mixture and 1 cup of breadcrumbs to the crab meat and fold gently so the lump crab is not broken. Mix all ingredients well and refrigerate for at least one hour.
To form crab cake patties, scoop crab into hands with ice cream scoop pressing together turning into a patty. Dredge the crab cake patty into remaining panko breadcrumbs. Gently, with palm of your hand, make a 2-inch tall patty.
Heat a sauté pan over medium-high heat and add the remaining canola oil. Add crab cake and sauté. After 2 minutes of cooking time, gently turn crab cake over and cook another 2 minutes. Transfer crab cake to a baking pan and bake 15 minutes.
Ingredients - Caper Aioli
1/4 c. capers, rinsed and finely chopped
2 T. lemon juice
1 T. parsley, finely chopped
1/4 c. roasted garlic
1 c. mayonnaise
1/2 t. kosher salt
Dash white pepper
Puree lemon juice and roasted garlic in a food processor. Transfer mixture to a mixing bowl. Add mayonnaise, capers, parsley, salt and pepper. Whip with wire whisk. Taste and adjust seasoning if needed. Plate the crab cake in the center of plate and garnish with caper aioli.