Adapted from keyingredient.com
Extra-virgin olive oil
onion, finely minced
garlic cloves, finely minced
pounds jumbo lump crabmeat
cups fresh bread crumbs (made from 4 or 5 slices white bread with the crusts removed and processed in food processor)
tablespoons mayonnaise, plus more if needed
large egg white
cup freshly chopped cilantro leaves, plus whole leaves, for garnish
Kosher salt and freshly cracked black pepper
recipe Garlic Aioli with Celery Root, for serving, recipe follows
Lemon wedges, for garnish
Garlic Aioli with Celery Root:
cup sour cream
tablespoon celery seed
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
tablespoons freshly chopped chives
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.
Place the paste 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.
Make the crab cakes first so they have time to firm up in the refrigerator before you cook them. 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 crabmeat, 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. 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 each side until nice and crisp. Serve on torn butcher paper with fresh lemon wedges and Garlic Aioli with Celery Root.