Tonight I made Jacques Pepin's Crab cakes with avocado salad (page 165 of ESSENTIAL PEPIN)
along with a lime aioli.
I have made and had crab cakes that have had a conglomeration of ingredients from dry bread crumbs, saltine crackers, ritz crackers or fresh bread crumbs -dijon mustard or powdered mustard, peppers of all colors, onions, celery, worcestershire sauce, garlic, garlic powder, capers and of course the necessary crab but this recipe has been my favorite.
I added a little Old Bay seasoning and served Jacques Pepin's recipe with a lime aioli* on the side which really made it even tastier.
Jacques Pepin, his daughter Claudine and grand daughter Shorey video of how to make his Crab Cakes.
Jacques Pepin, his daughter Claudine and grand daughter Shorey video of how to make his Crab Cakes.
*Lime Aioli:
Mayonnaise, zest of one lime juice and the juice of one lime, s/p.
The recipe was easy to make and tasty especially with the lime aioli. Actually I would love to make this for company. Super simple!
My search for the perfect crab cake is over! As Jacques says: "Happy Cooking" cuisine heureux!
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