Ocean Crawler Crab Cakes

Inspired by the thunderous crusty critters that seem to reside more as island dwellers than ocean crawlers, these cakes are incredibly easy to make and focus on the sweetness of the crustacean more so than the filler. Of course they are Sea of Thieves inspired so, yes, there had to be a coconut in there somewhere.

INGREDIENTS

Makes 8 - 1/3 cup cakes

¼ cup mayonnaise

¼ cup Mexican crema

½ chipotle pepper in adobo

2 egg whites

1 teaspoon lemon juice

1 teaspoon Gato Pub Rub

½ teaspoon lemon zest

¼ teaspoon sea salt

¼ cup panko crumbs

¼ cup unsweetened dried shredded coconut

1 lb jumbo lump crab meat

2 tsp fresh chives

4 tbsp coconut oil

INSTRUCTIONS

In a food processor add the mayonnaise, Mexican crema, chipotle pepper, lemon juice, salt, Gato Pub Rub, lemon zest, and egg whites.  Process until smooth. In a medium bowl combine the rest of the ingredients except the coconut oil. Layer a baking sheet with parchment paper. Using a 1/3 measuring cup pack in the mixture and create eight 1/3 cup crab cake mounds and place on parchment paper. Cover the baking sheet with plastic wrap and refrigerate for 8-24 hours. When ready to serve, remove from refrigerator, heat up two tablespoons of the coconut oil in cast iron pan, add four crab cakes and fry for 3-4 minutes on each side. Serve with lemon and lemon aioli or tartar sauce. 

LEMON AIOLI

Whisk together 1/4 cup Mexican crema, 2 tbsp mayonnaise, 1 tsp lemon zest, 1 tbsp lemon juice. Serve on side or drizzle on top.