Having some great jumbo crab cakes is a great way to entertain guests at a party, feed your family, and it makes for a wonderful finger food on a hot summer day. There are a number of important things to know about making good jumbo crab cakes. These things include preparing your crab meat properly, making a good aioli sauce, and mixing them all together.
Preparing crab
The first thing you need to know is how to properly prepare a crab. This is a fairly simple process, but it will require you to get a little bit dirty. You will need to remove the crab’s organs, and then take the shell off of the crab. You can do this by simply pulling the meat out with your fingers or a fork. One good thing to do is to use already prepared crab meat. You then need to mold the crab meat so you have fairly large chunks, but so there aren’t pieces that are too big.
Preparing aioli
The next thing you need to know how to do is how to prepare a good aioli sauce. Aioli is a sauce that is made out of garlic, olive oil, lemon juice, and egg yolks. The process of preparing aioli involves removing the egg yolk with a spoon. One good trick is to use a small baster to just pull the yolk out of the rest of the egg.
You should then mix the egg yolk with a decent amount of olive oil, a fair amount of garlic, and a small amount of lemon juice. It is a good idea to look up the exact proportions, and to then alter it to fit your particular tastes. This is important, because aioli is a very strong sauce, and a lot of persons may not like the strong taste of eggs.
Mixing it all together
You now simply need to mix all of your ingredients together. You should begin my putting the aioli together in a small container, and then slowly add the aioli while kneading it with your hands. You should use this time to make sure that the crab meat is the kind of consistency you want.
You should now begin the process of slowly mixing small bread crumbs into the mix. You should try to use bread crumbs that are already dry, or you can use smaller bread crumbs that will dry up in the oven.
You can then form the crab into small cakes. It is a good idea to try to make each one of the cakes the size of a quarter. This will allow for the cakes to a nice flakey mixture that will become very crunchy after they have been cooked for a long time. You should put the cakes on a pan that is oiled enough to prevent the cakes from burning on the bottom. After you have cooked them for about a quarter of an hour you should have great cakes.
