Taste of Boston

A few years back my hubby and I had a little getaway to Boston...it was way too short and we can't wait for a reason to get back there.  Since food is my preferred method of exploring a new culture, it's not surprising I came back with two new loves...the {Dark & Stormy}~my first foray into bitters and the {Crab Cake}~a Boston favorite!  Recently, I had an intense craving for a good crab cake and sought to find a good recipe to make our own.  What's most important in developing a good crab cake is of course, good crab meat.  I'm a Costco fan, through and through, and they didn't disappoint {except possibly in price...$20/lb...ouch!}.  The second, and possibly just as important, is the seasoning.  Again, the old standby Old Bay Seasoning did just the trick!  

Finally, a must for me is a good red aioli.  There's no better accompaniment!  Biting into these little creations is simply DIVINE!

Crab Cakes

1 lb. lump crab meat

2 T. mayonnaise

1 t. dried mustard

2 eggs, beaten

2 c. panko bread crumbs divided 

4-6 T. butter

Combine first 4 ingredients and 3/4-1 c. panko and form into patties.  Roll patties in the additional panko for a crust.  Fry in butter until golden brown.  Serve with red pepper aioli and slices of lemon.  Makes about 12 cakes.  YUM!

Roasted Red Pepper Aioli  (from http://www.lifeasastrawberry.com)
Makes about 1 cup

1 Tbsp. extra virgin olive oil
1/2 tsp. ground black pepper
pinch of salt (to taste)
2 cloves garlic, chopped
1/2 of your remaining roasted red pepper slices (about 1/3 cup)
2 Tbsp. red wine vinegar
1/2 tsp. dried thyme
1/2 cup red wine (I like to use merlot or cabernet sauvignon)
1 cup mayonnaise

1. Combine all ingredients EXCEPT mayonnaise in a medium saucepan over medium heat. Bring to a simmer and reduce heat to low.

2. Simmer on low heat until wine has reduced to a syrup-y consistency, 5-8 minutes.

3. Remove saucepan from heat and let cool for 10-15 minutes.

4. Pour contents of saucepan into a small blender or mini food processor and give it a good pulse to puree the chunkier ingredients.

5. Add mayonnaise to food processor and pulse to combine. Process until you have a smooth aioli sauce.

6. Refrigerate aioli until you’re ready to use it. This is also a great dip/sauce to make ahead of time. It will keep in the fridge for about a week.