Nani's Savory Puerto Rican Crab Cakes

Makes 4 to 6 servings

Nancy Vasquez

ingredients

Extra Virgin Olive Oil
1 Yellow Spanish Onion, finely chopped
4 Large Garlic Cloves (pressed)
1 1/2 lbs. Fresh Jumbo Lump Crab Meat
1 1/2 cups fresh bread crumbs (made from 4 or 5 slices of white bread with the crusts removed and processed in food processor)
2 Tablespoons mayonnaise, plus more if needed.
1 Large Egg white
1/2 Lime, juiced
1/4 cup of freshly chopped Cilantro, plus whole leaves for garnish
Kosher salt and freshly ground black pepper
Garlic Aioli with Celery Root
2 cloves of Fresh Garlic
1/2 cup of sour cream
1 cup mayonnaise
1 tablespoon celery seed
1 lemon, juiced
1/4 cup extra virgin olive oil
Kosher salt and freshly ground black pepper
About 2 cups shredded celery root, shredded using the grater attachment of a food processor or a mandoline
2 Tablespoons freshly chopped chives

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