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Saffron Crab Cakes with Meyer Lemon Aioli and Chervil
Print Recipe Pin Recipe
Course Appetizer
Cuisine American
Servings 4 people

Equipment

  • Mixing Bowl
  • Skillet
  • Small Bowl

Ingredients
  

  • 1 lb lump crab meat
  • 1/4 tsp saffron threads
  • 3 tbsp mayonnaise, divided
  • 1 large egg
  • 1 tsp Dijon mustard
  • 1/2 cup panko breadcrumbs
  • Zest of 1 Meyer lemon
  • Juice of 1 Meyer lemon
  • 3 tbsp chopped fresh chervil, divided
  • Salt and black pepper
  • 2 tbsp vegetable oil

Instructions
 

  • Place the saffron threads in a small bowl with 1 tablespoon of hot water and let them steep for 5 minutes.
  • In another small bowl, stir together 2 tablespoons of the mayonnaise, the Meyer lemon juice, and 1 tablespoon of the chopped chervil to make the aioli. Season with a pinch of salt and set aside.
  • In a mixing bowl, combine the crab meat, steeped saffron with its liquid, the remaining tablespoon of mayonnaise, egg, Dijon mustard, panko breadcrumbs, Meyer lemon zest, 1 tablespoon of the chopped chervil, and a pinch each of salt and pepper. Mix gently until just combined.
  • Form the mixture into 8 small patties, each about 2 inches across.
  • Heat the vegetable oil in a skillet over medium heat. Cook the patties for 3 to 4 minutes per side until golden and heated through.
  • Transfer the crab cakes to a plate and serve with the Meyer lemon aioli on the side. Sprinkle the remaining tablespoon of chervil over the cakes before serving.

Notes

Form the crab cakes ahead and chill them for 30 minutes before frying so they hold their shape better in the skillet. Use a light touch when mixing to keep the crab lumps intact. If the aioli thickens too much while sitting, stir in a few drops of water to loosen it for easy dipping.
Course: Appetizer
Cuisine: American
Equipment: Mixing Bowl, Skillet, Small Bowl