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GRAMMY GRUB: Circles Crab Cakes with Dijon Aioli 

Chef Devan Rajkumar | posted Wednesday, Mar 10th, 2021

Circles Crab Cakes with Dijon Aioli 

Recipe by: Chef Devan Rajkumar

Instagram: @chefdevan

Crab Cakes

  • 1lb ready to eat, Crab meat
  • 2 tbsp Red onion, finely chopped
  • 2 tbsp Jalapeno, finely chopped
  • 1 Scallion, finely chopped
  • 2 cloves Garlic, minced
  • 3 tbsp Red pepper, finely chopped
  • 1 tsp Old Bay seasoning
  • 1 tsp whole grain Dijon mustard
  • 1-2 tbsp Mayonnaise
  • 2 tsp Hot sauce
  • 1 Egg
  • 1 tbsp Lemon juice, freshly squeezed
  • ¾ cup Panko breadcrumbs 
  • Salt, to taste
  • White pepper, to taste
  • ¼ cup High smoke point, neutral flavoured oil (Grapeseed, Avocado, Canola or Light Olive Oil), for shallow frying

Dijon Aioli 

  • ¼ cup Mayonnaise
  • 1-2 tbsp Dijon mustard
  • 1 tbsp Lemon juice, freshly squeezed
  • 1 tbsp Garlic, minced
  • 1 tsp Lemon zest
  • Salt, to taste
  • Pepper, to taste
  1. In a bowl, add red onion, jalapeno, scallion, red pepper and garlic. Add whole-grain Dijon, mayonnaise, Old Bay, hot sauce and lemon juice. Fold the egg through the mixture, then season with salt and pepper. 
  2. Add crab meat and panko breadcrumbs. Taste the mix, and adjust seasoning, if necessary.
  3. Using a tablespoon, form the crab cakes, packing lightly. Roll in panko and place on a tray lined with parchment paper to avoid sticking. Place in the refrigerator to firm up, about 10 – 30 minutes. 
  4. Add mayonnaise, Dijon, lemon juice, lemon zest and garlic. Season and mix well to form Dijon aioli.
  5. Pre-heat a pan with oil, ensuring that the oil does not smoke. Gently place the crab cake into the pan. Avoid crowding the pan. Cook until golden brown on both sides.
  6. Serve warm with drizzled with Dijon aioli. 

Equipment required 

  • 1 skillet or frying pan
  • 1 large bowl (Crab cake)
  • 1 medium bowl (Dijon Aioli)
  • 2 spatulas or mixing utensils 
  • 2 tablespoons (one for tasting and one for spooning out the crab cake mixture)
  • Tray or plate lined with parchment paper (to refrigerate crab cakes)
  • Plate lined with paper towel or wire rack (to allow crab cakes to rest)

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