Possibly the best crab cakes I’ve ever had. Making the cakes with the tarragon aioli bridges the flavors well and there isn’t even a need for sauce they are so tender and flavor packed! - Mac Arrington

INGREDIENTS

For the Maine Event

Maine Crab Cakes, premade/frozen

Or, make your own:

Jonah Crab Meat, cooked, shelled: 1 lb

Panko bread crumbs: 1 ¾ cups

Scallions, finely chopped: ½ cup

Tarragon Aioli: 1 recipe

Tarragon Aioli

Mayonnaise: 1 cup

Tarragon, picked and chopped: 1 Tbsp

Lemon juice: 1 Tbsp

Lemon zest: 1 tsp

Garlic powder: ¼ tsp

Celery salt: ¼ tsp

Salt & FGBP: t.t.

METHOD

Tarragon Aioli

Combine all ingredients in a food processor and blend together until incorporated and green.

Store in a small bowl or pint container and place plastic wrap directly on top to avoid any air contact and refrigerate for a few hours prior to using to develop flavor.

For the Maine Event

Homemade Crab Cakes

Pick all shells and bits out of the crab meat and then transfer it to a small bowl.

Add in panko, scallions and ¾ cup of the aioli and mix until incorporated and until the mixture holds together. Add more panko if too wet, more dressing or an egg if it is too dry.

Scoop and form the mix into about 8 patties or 24 mini patties.

Use the remaining panko to coat the outside of each crab cake.

Using a neutral oil in a pan over medium-high heat carefully pan sear the crab cakes. Cooking 2-3 minutes on each side or until golden brown and warm in the middle.

Premade Crab Cakes

Melt a small amount of butter in a saute pan on medium high.

Place frozen crab cake in pan, sear on first side then flip and sear on the other side.

Place in 400 degree oven until center is hot (about 10-15 minutes).

Serve cakes with a light salad and a bit more Tarragon Aioli.