How To Crab

By Tanis Boganis

Crab Cakes Sauce

Aioli is a classy mayonnaise.  When the mayonnaise is homemade and a few key fresh ingredients are added it makes the perfect sauce for any kind of seafood dish but works exceptionally well with crab cakes.  

On top of garlic’s killer qualities of curbing vampire attacks and preventing Dracula from sucking your Grandma’s neck, garlic is also the best flavor enhancer. (Not to say that our crab cakes would need any kind of flavor enhancing!)

Because garlic can be powerful and overbearing add the garlic to your liking. Just two saffron threads cranks up the popularity level in this aioli.

This recipe makes enough crab dipping sauce for one of How-To-Crab’s crab cake recipes.

It also works as a king crab leg dipping sauce or for snow crab legs as well.

Ingredients:

• 1/2 cup of mayonnaise (homemade or store bought, see recipe below)
• 1/4 cup of non-fat heavy cream or whipped cream
• Juice from 1 lemon
• 2 garlic cloves minced
• 2 saffron threads

Method to the Rad-ness:

To Make Homemade Mayonnaise:

Makes 1 cup of Mayonnaise

• 1 large egg yolk at room temperature
• 3/4 cup of extra virgin olive oil
• 1 Tbsp lemon juice
• pinch of salt

In a blender put the egg yolk with the salt and lemon juice and blend well. While the blender is mixing add the oil a drop at a time. It takes a few minutes to add the oil but you can’t add it all at once because it will curdle the mayonnaise.

This mayonnaise will keep for up to 6 days in the fridge if it’s covered tightly.

To make the Garlic Aioli sauce:

In a small mixing bowl add the mayonnaise and cream and mix together well. Stir in the lemon juice and add the saffron. Add the garlic a little bit at a time to taste.

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