Madam Mesquite Crabcakes w/ Texas Pete Aioli
Crabcakes:
1 lb NC Jumbo Lump Crabmeat
1/2 tbsp minced fresh ginger
1 tsp each of sea salt & white pepper
1 lg egg yolk
2 tbsp of Dukes mayo
6 saltine crackers ground to a powder
Aioli:
1 cup of Dukes mayo
1/3 cup of Texas Pete hot sauce
1 tsp garlic powder
1 tsp white pepper
½ tbsp of honey
NC Catch Chef Ambassador Keith Rhodes adds a hint of ginger to his meaty crab cakes. Duke's mayonnaise and Texas Pete hot sauce go into the aioli garnish.
For the crabcakes: Combine all ingredients and make into 3 oz vakes. You should get about 5 cakes per pound. Heat an 8” saute pan on medium, with 1/3 cup of soybean oil. When oil is hot add crab cakes and cook 4 minutes each side until toasted brown crust appears. Take out of pan, drain & serve.
For the aioli: Whisk all ingredients together and you’re ready to go.
NC Catch Exclusive Recipe:
Catch
6623 Market Street
Wilmington, NC
910-799-3847
Chef Keith Rhodes
