Crabcakes Terpene Pinene

Crab Cakes with Lemon Coriander Aioli, Chili Oil and Arugula

  • 2 eggs
  • ½ cup mayonnaise 
  • 2 tablespoons horseradish mustard 
  • 1 tablespoon Worcestershire sauce
  • ½ lemon, juice and zest
  • ½ cup red bell pepper, finely diced
  • ½ cup yellow bell pepper, finely diced
  • 1 tablespoon salt 
  • 1 tablespoon freshly ground black pepper
  • 1 tablespoon Espelette pepper
  • ½ cup cilantro, minced, divided use
  • ½ cup fresh dill, minced, divided use
  • ½ cup Italian parsley, minced, divided use
  • 3 tablespoons basil, minced, divided use
  • ¼ cup green onions, finely chopped, divided use
  • 1½ cups panko breadcrumbs 
  • two 16-ounce cans jumbo lump crab meat
  • Vegetable oil for cooking
  • Lemon Coriander Aioli (recipe follows)
  • 1½ cups baby arugula 
  • Infused Chili Oil (recipe follows)

In large bowl, lightly whisk eggs. Add mayonnaise, mustard, Worcestershire, lemon juice and zest, bell pepper, salt, black pepper, Espelette pepper, and half of each of the following: cilantro, dill, parsley, basil and green onions; mix to combine. Fold in panko. Lightly squeeze crab to remove excess liquid. Gently fold into egg mixture, mixing to combine. Refrigerate 30 to 40 minutes. Toss remaining minced herbs and green onions together; set aside for garnish. 

Shape chilled crab mixture into 8 patties, each about 1½ inches thick. In large skillet, heat about ⅛-inch oil over medium flame. Add crab cakes. Cook, turning once, until nicely browned on both sides, about 4 to 5 minutes total. 

To serve, place crab cake in center of plate; surround with dots of aioli and chili oil. Add 6 to 8 arugula leaves around perimeter of each plate; scatter with remaining minced herbs. Serve at once. Makes 8 crab cakes.

For Lemon Coriander Aioli: Mix 1 cup mayonnaise, preferably Kewpie brand, with 1½ tablespoons fresh lemon juice, 2½ teaspoons toasted, ground coriander seeds, ½ teaspoon freshly ground pepper and salt to taste. 

For Chili Oil: Gently warm 1 cup infused extra-virgin olive oil* with 2 tablespoons Spanish smoked paprika and 1 teaspoon kosher salt over medium-low heat for 3 to 4 minutes. Add 1 tablespoon lemon zest; remove from heat. Cool to room temperature; stir in 1½ tablespoons fresh lemon juice. Unused oil can be refrigerated up to 1 month. Makes 1 cup oil, about 365 mg THC, based on a 15% strain.

*Get the recipe for extra-virgin olive oil here.

Recipe courtesy of Angelina Bastidas

Photography by Matt Armendariz

Food styling by Adam Pearson

Prop styling by Amy Paliwoda