Crab Cake Latkes with Garlic-Caper Aioli
- 2 Large Egg Yolks
- 2 Garlic Cloves Grated
- 1 Tbsp Caper Brine Plus an extra tablespoon of caper brine
- Zest and juice of 1/2 lemon
- 1/2 Cup Extra-Virgin Olive Oil
- 1/2 Cup Grapeseed or Sunflower Oil
- 2 Tbsp Brined Capers Drained
- 1 Tbsp Fresh Parsley Leaves Minced
Crab Cake Latkes
- 1 Large Russet Potato (About 3/4 Pound) Scrubbed and peeled
- 3 Yellow or Yukon Gold Potatoes (About 1 Pound) Scrubbed and peeled
- 1/2 Sweet Onion Minced
- 2 Large Eggs
- 2 Tbsp Dijon Mustard
- 1 Tbsp Worcestershire Sauce
- Zest and Juice of 1/2 Lemon
- 3/4 Tsp Kosher Salt
- 1/2 Tsp Freshly Ground Back Pepper
- 1 Cup Panko Bread Crumbs
- 2 Tbsp All-Purpose Flour
- 2 Tbsp Fresh Parsley Chopped, plus more for serving
- 1 Pound Lump Crab Meat Drained and picked free of any shells
- Grapeseed or Sunflower Oil For frying
- Lemon Wedges For serving
MAKE THE GARLIC-CAPER AIOLI: In a large mixing bowl, whisk the egg yolks, garlic, caper brine, and lemon zest and juice until smooth. In a liquid measuring cup, combine the olive and grapeseed oils. While whisking, very slowly stream the oils into the egg yolk mixture, continuing to whisk until thickened and very creamy, about 5 minutes. Stir in the capers and parsley. Cover and chill until ready to serve or up to 5 days.
MAKE THE CRAB CAKE LATKES: In a food processor with the grater attachment, shred the potatoes. (You can also use a box grater for this.) Transfer the potatoes to a large piece of cheesecloth or a thin kitchen towel and add the onions. Gather the cloth and twist, squeezing out as much liquid as possible.
In a large bowl, add the eggs, mustard, Worcestershire, lemon zest and juice, salt, pepper, and 2 tablespoons of the Garlic-Caper Aioli and whisk until smooth. Add the squeezed potato-onion mixture, bread crumbs, flour, and parsley and stir to combine. Add the crab meat and gently toss with your hands to combine.
Set a wire rack inside a rimmed baking sheet and place it near the stove.
In a large cast iron skillet over medium-high heat, heat about ¼ inch of oil until shimmering. Use a ¼-cup measure or a spring-loaded ice cream scoop to scoop the crab cake mixture into the hot oil, spacing the crab cakes about 1 inch apart. Work in batches to avoid crowding the pan. Gently flatten each portion with a spatula and fry until golden brown, 2 to 4 minutes per side.
Transfer the finished cakes to the wire rack to drain. Serve the latkes with the Garlic-Caper aioli, lemon wedges, and fresh parsley.
Brian and I share an obsession with crab cakes, which means we’ve also shared no shortage of heartbreak. Because while crab cakes have the potential for greatness, they can often be too dense, too under-seasoned, or too skimpy on big lumps of crab meat.
To make sure that we’re forever protected from that disappointment, and to have a dish in my rotation that’s just as lovely for company as it is for nights in, I’ve created the perfect recipe for crispy, creamy-but-light crab cakes. With their shredded potato and onion, they’re sort of a latke–crab cake mash-up, and I serve them with a bright, briny aioli that reminds us that sunshine and warmth are only a few more months away.