Road Trip to Athens, Georgia: Part 6: Rachel’s Crabcakes

We were fed some amazing food this trip. Thanks to JB for a wonderful four course dinner, and to Joe and Rachel for the night of endless appetizers. I wanted to feature it all, but since these were the photos that came out best, we’re going with the crabcakes. Thanks, Rachel for sharing your secret recipe!

Rachel’s Crab Cakes

2 cups Crab
¼ cp. and 1 ½ cups Panko Japanese breadcrumbs
Handful of small diced red peppers (optional—sometimes I do, sometimes I don’t. I’ve also used celery, carrots, or green peppers.)
Chopped chives
1 egg beaten
2 TBSP. mayonnaise
Salt and pepper
Canola oil

Flake crab in large bowl. Add peppers, 1/4 cup of breadcrumbs, some chives, a beaten egg, the mayo and salt and pepper. Mix.

Make palm sized patties (squeezing tight). Adjust binding ingredients (mayo and egg) if the mixture is not staying together.

Put 1½ cups breadcrumbs in a flat bowl. Coat both sides of each patty with crumbs, then re-squeeze the patty and recoat it in breadcrumbs.

Heat ½ inch of oil in pan. When hot enough to sizzle a breadcrumb, put patties in oil until golden brown, then flip. Drain on paper towels.

Serve on mixed greens with lemon wedges and sauce mock roasted red pepper aioli (below).

Red Pepper Aioli

Put a roasted red pepper in the food processor and puree. Add 1 cup mayo, some squeezed lemon, and salt and pepper. Adjust seasoning and consistency. Sprinkle chives on top.