Crab Cakes with Tomato-Corn Relish and Citrus Aioli
12 ounces fresh lump crabmeat, picked over for shells
1/2 cup mayonnaise
3 tablespoons finely diced red bell pepper
3 tablespoons finely diced celery
2 tablespoons finely diced red onion
1 tablespoon minced fresh flat leaf parsley
1 tablespoon fresh lemon juice
3 cup panko (Japanese breadcrumbs)
Salt and Freshly ground pepper to taste
Canola Oil for frying
Citrus aioli:
1 egg yolk
Grated zest and Juice of 1 lemon
Grated zest and juice of 1 lime
2 garlic cloves, minced
1/2 teaspoon salt
1 cup extra virgin olive oil
Tomato-Corn relish
3 ears corn, shucked and steamed for 5 minutes
2 pints sweet heirloom cherry tomatoes, halved
1/4 cup rice vinegar
2 tablespoons chopped fresh cilantro
Salt and freshly ground pepper to taste
In a large bowl, combine the crabmeat, mayonnaise, bell pepper, celery, onion, parsley, and lemon juice and stir to mix thoroughly. Add 1 cup of the panko and mix well, adding a bit more if needed until the mixture holds together. Season it with salt and pepper to taste. Spread the remaining panko in a shallow bowl or pie plate. Form the crabmeat mixture into 6 cakes and dip them into the panko, patting well so that the panko adheres. Place the crab cakes on a parchment-lined baking sheet and refrigerate. To make the citrus aioli: in a food processor, combine the egg yolk, citrus zests and juices, garlic, and salt and process for 1 minute. With the machine running, gradually add the oil to make an emulsified sauce. Cover and refrigerate until ready to serve. To make the tomato corn relish: using a large, sharp knife cut the kernels, cherry tomatoes, vinegar, and cilantro and toss well. Season it with salt and pepper to taste. In a large sauté pan, heat ½ inch canola oil over medium heat. Fry the crab cakes, turning once, until browned, about 4 minutes on each side. Using a slotted spatula, transfer the crab cakes to paper towels to drain. Serve on warmed plates, with the aioli and relish on the side.
