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Home > Recipe of the Week! > Dungeness & King Crab Recipes >   Crab Cakes Asiago with Garlic Aioli Dip - March 16th 2008
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Description   This recipe can be made with any Pacific Crab. You can substitute Parmesan Cheese for Asiago, although we feel that a mild Asiago brings out the flavor of the crab more consistantly. The Garlic Aioli Dip: (make this first) Ingredients: 2 Cloves of Garlic, peeled & minced 1 tsp Lemon Juice ¼ tsp Salt ½ tsp fresh ground black pepper 2 Egg Yokes 1 tbsp Fresh Parsley or ½ tbsp of Dried Parsley Macadamia Oil 1. Combine Garlic, Egg Yokes, Lemon Juice, Parsley, Salt & Black Pepper in a Food Processor or Blender & puree. 2. Slowly add the MacadamiaOil until the mixture has formed a thick emulsion. 3. Refrigerate until use Crab Cake Asiago Recipe Ingredients: 1lb Shucked Crab Meat 6oz Asiago Cheese, Grated 2 Cloves Garlic, Minced ¼ tsp Dried Oregano ¼ tsp Dried Parsley ½ tsp Red Pepper Flakes Sea Salt or Kosher Salt (Non Iodized) 3 tbsp Macadamia Oil 2 Large Eggs 2/3 Cup of Unseasoned Bread Crumbs Unsalted Butter Prep: 1. Thaw & open or shuck the meat from your King or Dungeness Crab, drain & place in mixing bowl. 2. In a Separate Bowl add Parmesan Cheese, Garlic, Seasonings, Salt to taste, Eggs, & Bread Crumbs; mix well 3. Fold in Crab Meat into the other ingredients with a rubber spatula 4. Form into 4-6 patties and place on a plate or baking pan. 5. Cover & refrigerate for 30 minutes minimum to allow them to set up Cooking: 1. Heat 3tbsp Macadamia Oil & ¼ Stick of Unsalted Butter in Sauté’ Pan over medium/high heat, cook patties until golden brown on each side. The Crab Cakes are done when the internal temperature reaches 155 F. Enjoy!

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