CRAB CAKES WITH CAPER GARLIC AIOLI ENJOY DAN:

               CRAB CAKES WITH CAPER GARLIC AIOLI by CHEF DAN:

serves 4

INGREDIENTS:

2-inter stalks celery with leaves, finely diced

1-shallot, finely diced

1-egg + 1 yolk

2-teaspoon Old Bay seasoni9ng

1/2-cup mayonnaise

1-pound lump crab meat, picked through for shell bits

1-cup Panko

2-tablespoon EACH olive oil and butter

salt & pepper to taste

CAPER AIOLI:

1/2-cup Mexican sour cream

1/2-cup mayonnaise

4-garlic cloves, minced

2-tablespoon chopped capers

zest of 1 lemon

1/2-tablespoon lemon juice

salt & pepper to taste

DIRECTIONS:

1.   In a bowl combine all Caper Aioli ingredients, stir to mix.

2.   set aside.

3.   In a mixing bowl, combine first 5 ingredients, with 1/2-cup mayo.

4.   Add crab, tossing gently to coat.

5.   Stir in Panko; refrigerate for up to 1 hour.

6.   Shape crab into 8 patties, about 1/3-cup each.

7.   Coat lightly with Panko.

8.   Heat oil & butter in a skillet over medium-high heat when sizzling.

9.   Add 4 patties & cook until golden about 2-3 minutes per side.

10  Transfer to paper towels.

11  repeat with remaining patties.

12  season with salt & pepper.

13  Serve hot, with Aioli & lemon wedges.

ENJOY DAN:                                                           DAMN DELICIOUS!!