Kegasus-Inspired Crabcakes With Roasted Garlic And

Name: Kegasus-Inspired Crabcakes With Roasted Garlic And Adobo Aiolis
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Roasted Garlic and Adobo Aiolis; one head garlic, top cut off to expose the cloves; 1 whole egg at room temperature; 2 teaspoons cider vinegar; 1/2 cup plus two tablespoons grapeseed oil; 2 tablespoons extra-virgin olive oil; pinch salt and white pepper; 1 teaspoon adobo from a can of chipotle in adobo sauce, or more to taste; 1/2 lime; Crab Cakes; 1 pound jumbo lump crabmeat; 6 tablespoons roasted garlic aioli; 1 not huge egg; 3-4 scallions, white and light green part only, minced; 1/4 cup fresh parsley, minced; salt and pepper; 1/4 cup panko plus more for dredging; 2 tablespoons butter; 3 tablespoons grapeseed oil, for frying

Servings: persons

Roasted Garlic and Adobo Aiolis
one head garlic, top cut off to expose the cloves
1 whole egg at room temperature
2 teaspoons cider vinegar
1/2 cup plus two tablespoons grapeseed oil
2 tablespoons extra-virgin olive oil
pinch salt and white pepper
1 teaspoon adobo from a can of chipotle in adobo sauce, or more to taste
1/2 lime
Crab Cakes
1 pound jumbo lump crabmeat
6 tablespoons roasted garlic aioli
1 not huge egg
3-4 scallions, white and light green part only, minced
1/4 cup fresh parsley, minced
salt and pepper
1/4 cup panko plus more for dredging
2 tablespoons butter
3 tablespoons grapeseed oil, for frying

1
Schmear the garlic with some olive oil, wrap loosely in aluminium foil and bake in a 325 degree oven for 45 minutes to an hour, or until the cloves are really soft. When cool enough to handle, squeeze the individual cloves into a small bowl. There should be a couple tablespoons. Smush with a fork.
2
Now, you can do the whisk thing for the aioli (and I bow low), but you can also use the mini food processor attachment that came with your blender. Using the steel blade, drop in the egg and the cider vinegar, and pulse for a moment or two. With the motor in, drizzle in the oils slowly through the little tiny holes on top of the food processor until emulsified. Stop the motor, and add the roasted garlic, salt and pepper. Pulse to combine. Remove about a third to half (six tablespoons) of the roasted garlic aioli, and pulse in the adobo to the remaining aioli, which will become your side sauce.
3
Squeeze in the juice from a half-lime into the roasted garlic-adobo aioli, stir to combine, and place in the refrigerator until ready to serve.
4
Gently mix together the crabmeat, most of the roasted garlic aioli, egg, scallions and parsley. Mix in the 1/4 cup panko, and salt and pepper to taste. If the cakes seem a bit dry, add the rest of the roasted garlic aioli; if they seem too wet, add more panko. If there is leftover roasted garlic aioli, mix it back in with the adobo aioli.
5
Form into 4, 6 or 8 cakes and dredge lightly in panko. Chill in the refrigerator for about 30 minutes.
6
When ready, heat a large nonstick skillet and melt one tablespoon of the butter into 1 1/2 tablespoons oil. Pan fry half the crabcakes over medium heat until nicely browned on both sides. Depending on the size of the cakes, this can take from four to six minutes per side. Remove to a double layer of paper towels, then keep warm in a slow oven while you finish the others. Wipe out the pan and repeat with the remaining crabcakes.
7
Serve the crabcakes with some of the roasted garlic-adobo sauce alongside each. Distribute Daily Racing Forms to the guests and have them pick the Belmont Stakes winner.

272

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

You need 19 ingredients. The key ingredients include: Roasted Garlic and Adobo Aiolis, one head garlic, top cut off to expose the cloves, 1 whole egg at room temperature, 2 teaspoons cider vinegar, and more.

Yes, Kegasus-Inspired Crabcakes With Roasted Garlic And Adobo Aiolis 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!

Kegasus-Inspired Crabcakes With Roasted Garlic And Adobo Aiolis

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions