From Our Kitchen to Yours

Crab Cakes with Sriracha Mayonnaise and Coral Tuile

By The College of the Florida Keys Culinary Students Fall 2020

SERVES 8-10

For Aioli:

2 egg yolks Juice of half a lemon 1 tablespoon parsley, chopped 1 tablespoon chives, chopped 1 garlic clove, peeled and finely minced 1 teaspoon hot sauce 2 pinches sea salt A few turns of freshly ground pepper 2 cups canola oil

For Crab Cakes:

1 pound lump crab meat ¹⁄³ cup prepared aioli 1 tablespoon chives, finely sliced 1 tablespoon red pepper, finely chopped 1 tablespoon parsley, chopped 1 pinch sea salt 1 pinch pepper 2 cups Panko bread crumbs 1 cup oil or butter for frying

Combine all ingredients in a bowl except oil. Slowly drizzle in oil, in a steady stream as you whisk with an emersion blender or in a food processor. Set aside when thick and looks like mayonnaise. 1. Place crab meat between paper towels and press until all excess water is removed. 2. In a large bowl, mix crab meat, ¹⁄³ cup aioli, chives, parsley, salt, and pepper until well combined. DO NOT OVERMIX and break up the crab too much. 3. Form into golf ball size balls with hands and set on a dish. You should have enough to make 8-10 balls. 4. Place breadcrumbs in a separate bowl. 5. Gently pour Panko breadcrumbs over crab balls. Press bread crumbs onto crab balls with both hands while maintaining ball shape. If cake loses it's shape, no worries, gently press back into ball and set on dish. 6. Heat cast iron skillet on medium/high heat for two minutes. 7. Add enough butter or olive oil so bottom of pan is nicely coated. 8. When oil is hot, add crab ball to pan. Cook until golden and turn. Lower heat if necessary. 9. Cook second side until golden (usually 3-4 minutes per side). Add more butter/oil to pan if needed and cook second batch. NOTE: Crab balls will start to look more like crab cakes at this point. 10. Place on paper towel to absorb excess oil.

For Sriracha Mayonnaise:

1 garlic clove, finely grated 1 cup aioli 3 tablespoons Sriracha 2 tablespoons fresh lemon juice Kosher salt

Stir garlic, mayonnaise, Sriracha, and lemon juice in a small bowl to combine; season with salt.

For the Coral Tuile:

10g flour 90g water 2 drops of red food color 2 tablespoons oil for pan frying

1. Combine ingredients (except for the oil) and whisk together well. Pour into a squeeze bottle. 2. Heat the oil in a frying pan. 3. Shake the mixture well and squeeze into the oil, allowing to fry until the mixture resembles a coral texture. 4. Gently remove and place on paper towel to drain the excess oil, and allow to cool.

Place crab cakes on plate. Place a small dollop of mayonnaise on top to hold tuile and serve with Sriracha mayonnaise on side and garnish with coral tuile. (See photo)