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1
Make the crab cakes first so they have time to firm up in the refrigerator before you cook them.
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2
Heat a 2-count of olive oil in a frying pan over medium heat.
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3
Add the onion and garlic and cook for 5 to 7 minutes, until the onion gets kind of caramelized.
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4
Dump that into a bowl and fold in the crabmeat, bread crumbs, mayonnaise, egg white, lime juice, and cilantro, mixing just until well blended.
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5
Season with salt and pepper.
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6
Shape the mixture into 6 fat crab cakes.
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7
Put them on a plate, cover, and stick them in the refrigerator to chill.
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8
To serve, heat a 3-count of olive oil in a large saute pan over medium heat.
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9
Add the crab cakes and cook for about 4 minutes each side until nice and crisp.
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10
Serve on torn butcher paper with fresh lemon wedges and Garlic Aioli with Celery Root.
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11
About 2 cups shredded celery root, shredded using the grater attachment of a food processor or a mandoline
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12
Mince garlic and make into paste using the side of your knife.
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13
Hint: to make this go faster add a bit of salt to the garlic and continue mashing with the side of your knife.
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14
Place the paste a large bowl and add: the sour cream, mayonnaise, celery seed, lemon juice, and oil.
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15
Season well with salt and freshly ground black pepper.
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16
Fold in the shredded celery root and chives.
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17
Give it a final taste and adjust seasoning, if necessary.
