Dickie Brennan's Seared Crab Cakes

Dickie Brennan’s Seared Crab Cakes

Seared Crab Cakes

By Chef Jack Martinez

1 lb Jumbo Lump Louisiana Blue Crabmeat picked through for shells
1 Tbsp. Roasted Garlic Aioli (see recipe) just enough to bind crabmeat
1 Tbsp. Unsalted Butter
6 oz. Green Tomato Relish (see recipe)
6 oz. Salsa Verde (see recipe)
6 oz. Green Onion & Red Pepper Salad
Fold aioli gently into crabmeat. Put mixture into a ring mold while on a
flat surface. Add butter to warm skillet. Then, add crab cakes and brown
both sides until golden, turning carefully with a spatula underneath to keep
mixture intact. On a salad-sized plate, place green tomato relish in the
center. Place crabmeat on top of relish. Top with Salsa Verde and Green
Onion & Red Pepper Salad.

“And of course, you can add additional flavor to any Louisiana Seafood
recipe with a few shakes of TABASCO brand Pepper Sauce”.

Serves 6

Source: Brennan’s

I would like to try this recipe, but cannot find the recipe for roasted garlic aioli that is included. Where is it? I am a big fan of reeal crab cakes, not breadcrumb cakes with crab threads! This one soulds like a winner. I have my crab ready to go. Help!

Here are the recipes you are needing

~Green Tomato Relish
1 lb. green tomatoes diced small
½ jalapeño chopped very fine
½ shallot diced small
1 tsp. cilantro
1 lemon - juiced
Mix all ingredients together -add salt ñ pepper to taste.

~Roasted Garlic Lemon Aioli
4 roasted garlic cloves
1 T. milk
½ lemon fresh squeezed
1 ½ c. mayonnaise
Mix all ingredients together- add salt ñ fresh ground black pepper to taste.

~Salsa Verde
1 lb. tomatillos
½ jalapeño
4 garlic cloves
1 avocado
½ oz. cilantro leaves no stems
Roast all ingredients except avocado ñ cilantro in skillet. Mix all ingredients in blender - add salt to taste.

~Green Onion ñ Red Pepper Salad
1 bunch green onion
1 red bell pepper
1 tsp. cane vinegar
salt ñ pepper to taste
Cut off white portion of green onion - save for other use. Cut green onion into julienne slices- place into cold water approximately 15-20 minutes. Cut red bell pepper into 4 segments. Remove skin- julienne pepper- place into cold water 15-20 minutes. Remove onion ñ bell pepper from water- blot moisture from these vegetables. Mix cane vinegar with vegetables- add salt n pepper to taste - garnish dish

Thank you, Hj. I will try these recipes this week. I apreciate your speedy reply.

I mean “appreciate” - keyboard challenged!