Good Company 10-24 Biaggi's

By WEEK Creative Services

October 24, 2011 Updated Oct 27, 2011 at 10:43 AM CDT

Biaggi’s Jumbo Lump Crab Cakes
½ cup Parmesan cheese, grated
2 Egg Whites
¼ cup Mayonnaise
1 Tbl Whole Grained Mustard
1 Tbl Worcestershire Sauce
½ tsp salt
½ tsp pepper
¼ cup Red peppers, diced
¼ cup Scallions, thinly sliced
13 oz. Lump Crab Meat
1 Tbl olive oil
1 Tbl butter
¼ cup Italian breadcrumbs
1 lemon, cut into wedges

Place the Parmesan cheese, egg whites, mayonnaise, mustard, Worcestershire, salt and pepper in a large mixing bowl and stir together until well incorporated. Add the red peppers and scallions and mix well. Add the lump crab meat and carefully blend together (ideally with your hands).

Place olive oil and butter in a large pan and heat over medium-high heat. When butter is melted place 4-5 scoops of the mixture into pan and press down to create a puck shape. Cook for approximately 2 minutes per side. Repeat until you’ve used all of the crab mixture. Drizzle spicy aioli over each of the cooked crab cakes and sprinkle with breadcrumbs. Garnish with lemon wedges.

Biaggi’s Spicy Aioli Recipe
1 cup mayonnaise
¼ cup roasted red peppers, drained
1 Tbl Tabasco sauce
¼ Tbl Italian parsley, fresh

Blend all ingredients in a food processor.