Well guys, in case you missed it via our first video post, together – you and I – we will be deciding among which of my recipes will be the amuse bouche’s of the Cocktail Hour for Amuse Bouche’s Wedding!
We have decided on dinner, and chose from an EXTENSIVE list of options provided by our caterer, but because this is Amuse Bouche, we really wanted to have a hand in the actual amuse bouche’s served at our wedding.
So off I went into serious recipe development mode, trying to come up with seasonally appropriate, Brian and Whitney appropriate, and wedding appropriate options.
Now you will have the chance to tell us what you think! I’ll be sporadically posting recipes under the category of “Wedding Chefery” and once all the recipes are up, you’ll have the chance to vote and one lucky person will be walking away with a flippin’ sweet giveaway.
So without further ado – the first recipe for
WEDDING CHEFERY
Crabcakes with a Lemon Aioli, served on Cabbage Rounds
For the Crabcakes:
1 pound crabmeat
1/3 cup crushed Ritz crackers
1/4 cup mayonnaise, recipe follow
1 egg
1 teaspoon Worchestershire Sauce
1 teaspoon dry mustard
1/2 lemon, juiced
1/4 teaspoon garlic powder
1 teaspoon salt
Dash of cumin
Flour, for dusting
1/2 cup corn oil
For the Homemade Mayonnaise:
1 egg yolk
1/8 teaspoon salt
1 teaspoon dijon mustard
1 teaspoon fresh lemon juice
1 cup corn oil
For the Lemon Aioli:
1/2 cup homemade mayonnaise
1 clove garlic, minced
1 tablespoon chopped chives
3 tablespoons lemon juice
1/2 teaspoon lemon zest
Kosher Salt and freshly ground black pepper
Directions
In a large bowl, mix together all ingredients for the crabcake, except for the flour and corn oil. Shape into patties and dust with flour.
Heat oil in a large skillet over medium heat. When oil is hot, carefully place crab cakes, in batches, in pan and fry until browned, about 4 to 5 minutes.
Carefully flip crab cakes and fry on other side until golden brown, about 4 minutes. Take the purple cabbage and a biscuit cutter or cookie round, and create small disks.
Serve warm with lemon aioli on a cabbage round.
Directions for the Mayonnaise:
Combine the egg yolk, salt, dry mustard, pepper, and lemon juice in a food processor, process until smooth and light in color.
With the food processor on, slowly add the corn oil until the mixture thickens.
To make the Aioli: Simply add the lemon juice, chives and black pepper to the mayonnaise, and mix well. It should be slightly looser than the mayonnaise.
So whatcha think? Would you want to see this at a June wedding?
Love,
Whit
First, who doesn’t love a bite-sized crab cake? I think it’s a very June-appropriate cocktail option. The cabbage leaves will really make it pop! (also, cocktail-holding-friendly apps are always a good thing, especially when sauce is involved!)
Thanks Andrea! Yea the cabbage was a last minute but much needed addition!
Crab cakes are a great wedding app…and love the purple cabbage underneath for a bit of “pop”!
I love your hooker red fingernails. Dan will have extra mayonnaise, please.
well, if it walks like a duck and it talks like a duck…