Crab cakes with corn relish and roasted garlic aioli

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Crab cakes with corn relish and roasted garlic aioli


8 oz lump crab meat drained
1 large egg
2 oz yellow bell pepper (roughly 1/3 of pepper)
2 oz green bell pepper
1 oz celery
1/4 tbsp Old Bay seasoning
2 tbsp mayo (I prefer Dukes)
1 tsp whole grain mustard with garlic (available at Kroger)
1/2 tsp Worcestershire
1/2 cup Panko
canola oil (for cooking)
lemon

1 small can of southwestern corn
1/4 of a jalapeno (flesh only, no seeds or ribs)

1 head of garlic (cut in 1/2 and covered in olive oil)
1 1/2 cups of olive oil
2 egg yolks
1/4 cup water
1 tsp dried dill
1 tsp curry powder
1 meyer lemon juiced
1 clove raw garlic minced

Finely dice peppers, jalapenos, and celery (leave jalapenos to the side).

Sautee bell peppers and celery in a splash of olive oil for about 4 minutes, just until they develop a little color.

Combine mayo, mustard, worcestershire, egg, Old Bay and a dash of salt and pepper to season. -Whisking works best.
Then add sauteed veg, crab meat, and panko to wet mixture being careful to fold it together (you don't want to break up the meat). If your mixture is too wet add more panko, too dry add another egg. Form mixture into six cakes and place on wax paper or foil for at least 1 hour in the fridge.

Preheat oven to 350 and place the cut head of garlic covered in oil inside. Cook for about 1-1 1/2 hours until soft. Squeeze garlic out of skin and into a food processor (you can also use a blender). Also add the 2 egg yolks, meyer lemon juice, salt and pepper, the minced raw garlic, dill, curry, and water. Plus until smooth. While still running add the oil until you have a creamy consistency.

At this time also drain the corn and add the jalapeno to it. Simmer on low to keep warm.

Add enough canola oil to coat the bottom of a sautee pan, once hot add crab cakes and cook for 4-5 minutes on each side. Remove and place on a paper towel.

Using a tablespoon smear aioli on plate, place crab cake in top then top it with the corn relish. Add a wedge of lemon on the side, and you're done! (If you have some flat leaf parsley you may want to put a sprig or two on the plate).