Sweet Potato Crab Cakes
1 pound crab claw meat
1 teaspoon seafood seasoning
2 teaspoons fresh dill, chopped
1 tablespoon bread crumbs
1 whole egg (1 for each crab cake)
2 tablespoons sweet peppers, diced
1 tablespoon onion, diced
1 pinch minced garlic
1 teaspoon fresh cilantro, chopped
1/4 cup sweet potato, mashed
Add all ingredients into a large mixing bowl and stir until sticky.
Scoop out about 2 tablespoons, form into patties and repeat until the bowl is empty.
Saute in a skillet until brown on both sides.
Serve with lemon aioli to bring out the natural flavors!
4 garlic cloves, minced
2 egg yolk
1 pinch sea salt
1 cup olive oil
1 teaspoon dijon mustard
1/2 teaspoon cold water
1 teaspoon lemon juice
Add garlic and salt to the mortar bowl and grind slowly with a pestle, moving in one direction only (You can do this in a food processor if you like, then transfer the mixture back to a medium sized bowl. Whisk in the mustard first, then the egg yolks. At this point, you can transfer the mixture back into the bowl.).
Add in half of the oil slowly so it emulsifies and the sauce thickens; do it in a slow, fine stream while either whisking with a wire whisk or using your pestle.
Once the first half of the oil is incorporated, add water, lemon juice, and mustard while still whisking or using pestle.
Slowly add rest of oil, still stirring to thicken; end result should be slightly thinner than commercial mayonnaise.
If it gets too thick for your taste, add one teaspoon of warm water at a time until it suits you better.
Add to crab cakes and enjoy!
Cheat: Just add lemon to mayonnaise and add to crab cakes!