Crab cakes recipe

Ingredients:

• 1 cs of 12 cans of lump crab 
• 3 red bell peppers small diced 
• 7 fresh egg yolks
• 6 cups of mayo
• 1 cup of Dijon mustard 
• 1 cup of fresh lemon juice 
• 1 bunch of cilantros chopped 
• 2 tbsp of paprika 
• 1 tbsp of white pepper
• 2 tbsp of salt 
• 2 tbsp of tabasco sauce 
• 1 tbsp of onion powder 
• 6 cups of panko 
• 2 cups of parsley chopped 

1.Instructions for the crab mix 

• Combine the diced peppers, mayo, egg yolks, mustard, lemon juice and cilantro in a large bowl and mix till smooth.
• Add paprika, pepper, salt, tabasco and onion powder whisk till fully incorporated 
• Gradually fold in 2 cups of panko ensuring the mix remains moist but not too dry.
• Quick tip- do not over mix the crab to maintain the moisture and texture.

2. add the crab meat and resting procedure 

• Open the crab let them sit on a perforated pan to get rid of the excess liquid and give a gentle press to speed the prosses but not so much to keep some of the moist in the crab.
• Procced to add the crab to the mix and mix it gently. Slowly incorporating all the ingredients but been careful not to over mix.
• Let rest for a few hours in the cooler and presses the crab cakes right after right away.

3. making the crab cakes 

• Once all the ingredients are together, mix the entire batch by hand and start to mix in sections. At this point you might need to add some more panko as needed or mayo if necessary when forming the crab cakes.
• Add 2 cups of parsley and 4 cups of panko to a separate container.
• Then start portioning the crab in to 4 oz balls with your hands and make sure the shape is holding as you keep making the cakes.
• On the crab cakes are shaped lace it in the panko herb mix to finish the cake and adjust the shape if necessary.

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Aioli Base basic

• 12 egg yolks
• 3 teaspoon dry mustard
• 3 teaspoon Kosher salt
• Juice of 1 a lemon
• 10 garlic cloves, minced (optional)
• 4 cup extra virgin olive oil ]
• 5 oz of salsa macha de chile guajillo

INSTRUCTIONS

• Combine the egg yolks, dry mustard, salt and lemon juice in a food processor or blender and process for 20 seconds.
• With the food processor or blender running, very slowly drizzle in the oil in a thin stream. It should take about 2 minutes to pour all of it in if you are going slowly enough so take your time.
• Add the remaining herbs or spices or other ingredients for whichever aioli variation you desire and process another 20-30 seconds to incorporate completely. Store in an airtight container in the fridge for up to two weeks.