Ingredients
- 1 cup crab Claws
- 1 cup crabmeat
- 1/2 diced Onion
- 1/4 diced red bell peppers
- 1/3 diced celery stalk
- 2 teaspoons Kosher salt
- 1/2 teaspoon Black Pepper
- 1 1/2 teaspoons Tarragon
- 1 teaspoon Paprika
- 1/4 teaspoon Cayenne Pepper
- 2 tablespoons Bonne Maman Apricot Preserves
- 2 stalks Dill (Fresh)
- 1/4 cup plain bread crumbs
- 2 eggs
- 1 cup plain bread crumbs
- 5 tablespoons mayo
- 1 1/2 teaspoons mustard
- 3 tablespoons ketchup
- 4 large dashes hot Sauce
- 2 tablespoons Bonne Maman Apricot Preserves
- 1/2 juice of lemon
- 1/4 teaspoon cayenne pepper
- 2 pinches kosher salt
- 1/2 sliced onions
- 2 pinches kosher salt
Directions
Add 1 cup of crab meat and 1 cup of claw meat into a bowl. Add diced bell peppers, onion and celery. Add salt, pepper, tarragon, paprika and cayenne. Add Bonne Maman Apricot Preserves, fresh dill and bread crumbs. Mix the ingredients together by hand. Once the ingredients are all mixed, form four Crab Cake patties. Place the Crab Cake patties in the refrigerator for about 30 minutes.
To make the aioli, mix mayo, mustard, ketchup, hot sauce, Bonne Maman Apricot Preserves, lemon juice, kosher salt, and cayenne pepper. Mix well and set aside.
To make the batter for the crab cakes, crack two eggs and add a few drops of milk and beat in a bowl and add the breadcrumbs to a separate pan or big bowl.
When ready to cook the patties, add the desired amount of olive oil to a skillet and heat. While the olive oil is heating, dip the crab cakes in the egg/milk wash and then into the bread crumbs.
Fry about 3 minutes or until golden brown then flip and repeat. Remove from the skillet and set aside.
Use the same oil to grill the onions.
Toast the english muffin, spread the aioli on the bottom buns, place fresh spinach leaves on the bottom, add the crab cake, top with aioli and grilled onions, add the top bun and enjoy!
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