This recipe can be made with any Pacific Crab. You can substitute Parmesan Cheese for Asiago, although we feel that a mild Asiago brings out the flavor of the crab more consistantly.
The Garlic Aioli Dip: (make this first)
Ingredients:
2 Cloves of Garlic, peeled & minced
1 tsp Lemon Juice
¼ tsp Salt
½ tsp fresh ground black pepper
2 Egg Yokes
1 tbsp Fresh Parsley or ½ tbsp of Dried Parsley
Macadamia Oil
1. Combine Garlic, Egg Yokes, Lemon Juice, Parsley, Salt & Black Pepper in a Food Processor or Blender & puree.
2. Slowly add the MacadamiaOil until the mixture has formed a thick emulsion.
3. Refrigerate until use
Crab Cake Asiago Recipe
Ingredients:
1lb Shucked Crab Meat
6oz Asiago Cheese, Grated
2 Cloves Garlic, Minced
¼ tsp Dried Oregano
¼ tsp Dried Parsley
½ tsp Red Pepper Flakes
Sea Salt or Kosher Salt (Non Iodized)
3 tbsp Macadamia Oil
2 Large Eggs
2/3 Cup of Unseasoned Bread Crumbs
Unsalted Butter
Prep:
1. Thaw & open or shuck the meat from your King or Dungeness Crab, drain & place in mixing bowl.
2. In a Separate Bowl add Parmesan Cheese, Garlic, Seasonings, Salt to taste, Eggs, & Bread Crumbs; mix well 3. Fold in Crab Meat into the other ingredients with a rubber spatula
4. Form into 4-6 patties and place on a plate or baking pan.
5. Cover & refrigerate for 30 minutes minimum to allow them to set up
Cooking:
1. Heat 3tbsp Macadamia Oil & ¼ Stick of Unsalted Butter in Sauté’ Pan over medium/high heat, cook patties until golden brown on each side. The Crab Cakes are done when the internal temperature reaches 155 F.
Enjoy!
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