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Oakes-Mazzola crab cakes get kick from jalapeno aioli | The Honolulu Advertiser | Hawaii's Newspaper
Posted on: Wednesday, January 30, 2008

TASTE
 Oakes-Mazzola crab cakes get kick from jalapeno aioli

 •  Five questions with a master chef

By Wanda A. Adams
Advertiser Food Editor

When chefs Nancy Oakes and restaurant partner Pamela Mazzola devise a crab cake for Boulevard Restaurant in San Francisco, it moves a bit beyond the usual, with a California Cuisine kick from jala-penos.

CRAB CAKES WITH JALAPENO AIOLI

  • 1 pound fresh Dungeness crab meat, picked over

  • 2 cups fresh French bread crumbs (size of a pea)

  • 4 tablespoons olive oil

  • 2/3 cup finely chopped celery

  • 1/2 cup finely chopped red onion

  • 1 1/2 teaspoons Worcestershire sauce

  • 1/2 cup mayonnaise

  • 1/4 cup finely chopped parsley

  • 2 tablespoons Dijon mustard

  • 1 teaspoon Tabasco

  • 1/2 teaspoon crushed red pepper flakes

  • 3 eggs, separated

  • Kosher salt and freshly ground black pepper

  • Jalapeno aioli (recipe follows)

    Preheat the oven to 350 degrees. Toss bread cubes with 2 tablespoons of olive oil in a medium bowl. Combine everything but the eggs, mixing well, then season to taste. Mix in the egg yolks to combine. Whip the egg whites until they hold stiff peaks, and then gently fold into the crab mixture. Form into balls approximately 3 inches in diameter, then slightly flatten the tops and bottoms. Heat the remaining 2 tablespoons of olive oil in a large ovenproof skillet or saute pan over medium-high heat. Add the crab cakes, cook until golden, and turn over. Finish cooking in the oven, about 8 minutes.

    Serves 8 to 10 as a first course or makes 20 hors d'oeuvre portions.

    Per serving: (based on 8 servings) 600 calories, 8 g fat, 8 g saturdated fat, 150 mg cholesterol, 750 mg sodium, 12 g carbohydrate, 2 g fiber, 2 g sugar , 17 g protein

    JALAPENO AIOLI

  • 1 1/2 cups Best Foods mayonnaise

  • 1/4 cup chopped green onion

  • 1/2 cup chopped parsley

  • 1/2 cup roasted and peeled jalapeno peppers

  • 1/4 cup poached garlic cloves

  • 1 teaspoon coarse black pepper

    Combine all ingredients in a food processor and puree until combined.

    Reach Wanda A. Adams at wadams@honoluluadvertiser.com.
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