Crab Cakes With Fennel, Scallions And Green Apple

Name: Crab Cakes With Fennel, Scallions And Green Apple
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Aioli; 1 egg yolk, at room temperature, as fresh as possible; 2 cloves garlic, minced; freshly ground black pepper; 1 tablespoon Dijon mustard; 1 cup canola oil, or other neutral oil; 2 tablespoons lemon juice; 1 pinch cayenne pepper; Sea salt; Crab Cakes; 1 fennel bulb; 1 tablespoon olive oil; 6 scallions; 1/2 1 green apple; 1 pound lump crab meat; 1/2 cup panko bread crumbs; Canola oil and unsalted butter, for cooking

Servings: persons

Aioli
1 egg yolk, at room temperature, as fresh as possible
2 cloves garlic, minced
freshly ground black pepper
1 tablespoon Dijon mustard
1 cup canola oil, or other neutral oil
2 tablespoons lemon juice
1 pinch cayenne pepper
Sea salt
Crab Cakes
1 fennel bulb
1 tablespoon olive oil
6 scallions
1/2 1 green apple
1 pound lump crab meat
1/2 cup panko bread crumbs
Canola oil and unsalted butter, for cooking

1
Empty the egg yolk into a small bowl and mix with the minced garlic. Add 1 tablespoon of Dijon mustard and a few generous turns of the pepper mill.
2
Slowly incorporate the oil in a thin stream, while constantly beating with a fork or mini whisk. Continue whisking for about 5 minutes, until the mayonnaise has risen in the bowl, turned a very pale yellow and has a consistency firm enough to stick handily to the back of a spoon. Mix in the lemon juice and the cayenne. Add sea salt to taste. Let the mayonnaise rest in the fridge, covered, for at least one hour before use. (This can also be made a night ahead.)
3
Remove the stems from your fennel, and then peel the top layer of the bulb. Halve the bulb, and lay each half flat side down on your cutting board. Thinly slice. Saute the slices over medium-low heat with 1 tablespoon of olive oil until soft. Let the fennel cool slightly, and then roughly chop it.
4
Wash and trim your scallions, then thinly slice the white parts only.
5
Halve and core your apple. Lay the flat sides on your cutting board, and thinly slice crosswise and then lengthwise-you're aiming for small batons of apple.
6
In a large bowl, gently mix the crab with 3/4 cup of the aioli, a few tablespoons at a time. Incorporate the panko breadcrumbs, and then fold in the fennel, scallions and apple.
7
Form the crab into patties, and then move them to a plate. Cover them with plastic and refrigerate for about 2 hours-you want them to solidify slightly, so they don't fall apart during cooking, and you want to give the flavors a chance to marry.
8
In a wide saute pan or shallow Dutch oven, heat some canola oil and butter. Cook the crab cakes a few at a time, making sure not to crowd the pan. Cook them for a few minutes on each side, or until they are golden brown.
9
Serve with the extra aioli, lemon wedges, a sprinkling of cayenne and/or hot sauce.

665

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: Aioli, 1 egg yolk, at room temperature, as fresh as possible, 2 cloves garlic, minced, freshly ground black pepper, and more.

Yes, Crab Cakes With Fennel, Scallions And Green Apple falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!