Experience Michiana

March 20, 2014

Crab Cakes with Aioli

By Chef John Swanstrom Round Barn Winery & Public House

Coconut Aioli

• 2 TBS Dijon Mustard
• 2 TBS Lemon Juice
• 1 tsp Minces Garlic
• ½ cup Coconut Vinegar
• 1 tsp Salt
• ½ tsp Ground Black Pepper
• Egg Yolks - 6 ea
• 4 cups Olive Oil

Mix all ingredients in blender except yolks and oil. Turn blender on and start mixing, add yolks and mix well.

With Blender running slowly add oil until thick.

Makes 6 servings

Crab Cakes

• Crab Meat (canned)
• ¼ cup Minced Red Pepper
• ¼ cup Minced Onion
• ¼ tsp Ground Black Pepper
• ½ tsp Kosher Salt
• 1 1/3 cup Coconut Aioli
• 2 cups Panko (Bread Crumbs)

Mix all ingredients until combined.

Form into round balls. Dredge in extra panko smashing down too for a patty.

Pan fry in a sauté pan over medium heat for about 3-4 minutes until golden brown, flip over and cook another 3-4 minutes.

Top with a drizzle of coconut aioli and enjoy.

Makes 8 servings.