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Categories:
garlic garlic extra-virgin olive oil kosher salt rosemary mayonnaise garlic lemon juice fresh white bread crumbs fresh crabmeat green onions fresh cilantro egg water vegetable oil
Viewed: 82 - Published at: 2 years agoIngredients
- Roasted Garlic
- 1 head garlic
- 1 tablespoon extra-virgin olive oil
- Kosher salt and freshly ground pepper
- Rosemary or thyme
- 1/4 cup mayonnaise
- 1 head garlic-smashed into a paste
- 1/4 teaspoon fresh lemon juice, or to taste
- 1 1/2 cups fresh white bread crumbs
- 8 ounces fresh crabmeat, picked over
- 1/3 cup chopped green onions
- 1/4 cup chopped fresh cilantro
- 1 large egg
- 2 tablespoons water
- 2 tablespoons vegetable oil
Method
- Preheat oven to 350 degrees.
- Break apart the head of garlic into separate cloves.
- Toss the unpeeled cloves with the olive oil, and season with salt and pepper.
- Throw in rosemary or thyme.
- Place the cloves in a pan and roast until soft, 20 to 25 minutes, covered.
- To eat: squeeze the garlic from its skin and serve by itself or with French bread.
- In a small bowl whisk together mayonnaise, garlic and lemon juice.
- Mayonnaise may be made 3 days ahead and chilled, covered.
- Mix first 4 ingredients in medium bowl.
- Season with salt and pepper.
- Whisk egg and 2 tablespoons water in small bowl.
- Stir 2 tablespoons egg mixture into crab mixture (mixture will be dry).
- Discard remaining egg mixture.
- Form crab mixture into 4( 1/2 to 3-inch ) round patties, using about 1/2 cupful for each.
- Heat oil in heavy large skillet over medium-high heat.
- Add crab cakes and saute until golden brown, about 4 minutes per side.
- Transfer to plates.
