Monday's Meal: Cilantro Crab Cakes

Austin, TX - Patrick Newman, executive chef of the Intercontinental Stephen F. Austin, stopped by Good Day to prepare cilantro crab cakes with chipotle aioli and spring corn salsa.

Recipe:

2 pounds fresh lump crab meat

2 cups mayonnaise

3 freshly squeezed lemons

3 whole eggs cracked

1/2 bunch chopped cilantro

2 Tbsp. Tabasco

1 Tbsp. chili powder

1 Tbsp. cumin

1 tsp. celery seed

1 tsp. ground ginger

1 Tbsp. cajun seasoning

1/2 med.-size yellow onion (small dice)

1 bunch chopped green onion

1 Tbsp. kosher salt

2 cups freshly prepared bread crumbs

Method:

Pick the crab meat, checking for crab shells. Make sure not to break the lump crab meat apart. Place the crab meat in the refrigerator.

Mix all other ingredients together, except the bread crumbs. Now add the crab meat and the bread crumbs to the mix and gently fold them together. Let sit for one hour in the fridge.

Form the crab cakes into three ounce portions and saute in butter until each side is golden brown. Serve with the corn salsa cold and the chipotle aioli on the side.

Chipotle Aioli:

2 cups mayonnaise

1 Tbsp. minced garlic

1 Tbsp. chipotle paste

Spring Corn salsa:

Boil two ears of fresh corn in one quart of water, one quart of milk, one cup of sugar and one Tbsp. each of kosher salt and cracked black pepper for twenty minutes. Strain the corn, then rub a mixture of one tablespoon each chili powder and cumin. Grill until golden brown. Shave the corn off the cob and toss with 1/2 cup each diced red onion, red bell pepper and 1/4 cup chopped cilantro. Salt and pepper to taste.