Crab Cakes with Miso Aioli


Created by: Chef Janelle Weaver, The Bewildered Pig at the Floodgate

Crab Cakes

1 lb picked clean crab meat
2 farm fresh eggs
¼ cup whole milk
7 tablespoons brioche breadcrumbs (you can substitute white breadcrumbs)
1 teaspoon mustard powder
White pepper, about 10 turns
1/2 teaspoon cayenne pepper
2 tablespoon fresh chopped parsley
2 tablespoon fresh chopped cilantro
1 tablespoon fresh chopped tarragon
1 tablespoon fresh chopped chives
2 tablespoon shallot
2 tablespoon lemon zest
Salt, to taste

Flour for dredging


Miso Aioli

Makes 1 cup (about 12 servings)

3 cloves garlic, minced
2 egg yolks
1 teaspoon lemon juice
1 tablespoon lime juice
2 teaspoon Asian mustard
2 tablespoon organic white miso
¾ c. neutral oil


Makes about 8 first-course sized cakes

Crab Cakes

Heat the oven to 200 degrees.

Whisk together the eggs, milk, pepper, mustard, and cayenne until thoroughly combined. Stir in the crab, fresh herbs, breadcrumbs, and shallot.

Form 8 patties. Gently roll in seasoned flour, tapping away any excess. Heat the butter in a non-stick skillet on medium heat. Add the crab cakes to the pan, being careful not to overcrowd. Cook about 4 minutes on each side. Use a fish spatula to transfer onto a sheet pan, and hold in the oven while you finish cooking them all. Serve immediately.

Miso Aioli

Whisk together the lemon juice, lime juice, garlic, mustard, and miso until a smooth paste forms.  Whisk in the eggs yolks. When combined, start slowly streaming in the oil, while whisking all the while.  Season to taste if  needed.  Add more miso if desired, thin it by whisking with lemon juice or water first.



Pinot Blanc

Pinot Gris