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1
To make the aioli, using mortar and pestle, grind the garlic and a pinch of salt together.
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2
Add the egg yolk and whisk until thick and sticky, about 15 seconds.
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3
Gradually whisk in the canola oil, a drop at a time until the sauce thickens, and then in a thin stream.
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4
Whisk the olive oil and then the lemon zest and lemon juice.
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5
Season with salt and pepper.
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6
Add more lemon juice if necessary.
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7
Pick over the crabmeat for shell fragments and drain in a sieve for up to 15 minutes, if needed.
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8
In a bowl, combine the crabmeat, chives, shallot, celery, creme fraiche, lemon zest, and Tabasco sauce, salt and pepper to taste.
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9
Gently stir to combine.
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10
In a deep bowl, whisk the egg white until stiff peaks form, then fold the egg white in the crab mixture.
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11
Place the cornmeal in a shallow bowl.
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12
Form 1/3 cup of the crab mixture into a flat patty.
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13
Repeat with the remaining mixture to make 6 crabcakes, placing each on a small baking sheet.
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14
Using a metal spatula, transfer each crab cakes to the bowl of cornmeal and carefully turn to coat evenly on all sides.
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15
Return the cakes tot he baking sheet and refrigerate for 1 hour; this will help them hold together when fried.
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16
In a large frying pan over medium heat, heat about 1/4 inch canola oil until the oil shimmers.
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17
Add the cakes in batches and fry until golden, 1-2 minutes on each side.
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18
Keep the crab cakes warm in a 200F oven while frying the remaining cakes.
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19
In a medium bowl, whisk together the olive oil, lemon juice until blended.
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20
Add the watercress or arugula and toss to coat.
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21
Add salt and pepper to taste and toss again.
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22
Divide the dressed greens among 3 salad plates or 2 dinner plates.
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23
Divide the crab cakes over the greens and top each with a dollop of lemon aioli.
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24
Serve at once.
