Steps: |
| -If using panko or coarse bread crumbs, pulse them in a food processor to make them super fine. |
| -Wipe the processor bowl clean and place the eggs, lemon juice, Dijon and shallots inside; puree. You can do this by hand also. |
| -Slowly drizzle the 1/4 cup of oil into the processor through the top chute. It will be a thick and homogenous mixture (aioli). |
| -Empty the aioli into a bowl and gently fold in the crabmeat, chives, seasonings and half of the bread crumbs. |
| -Form into compact patties of any size. The smaller they are, the easier they are to saute and less likely to fall apart. |
| -Place the remaining bread crumbs into a shallow baking dish. Roll the cakes in the crumbs and set them on a parchment-lined tray. |
| -Place the cakes in the freezer for 15 minutes to firm up. |
| -Heat a large nonstick saute pan to medium-high and add the oil and butter. |
| -Place the cakes into the saute pan (do not overcrowd) and immediately turn the heat down to medium or medium-low. |
| -Let the cakes slowly brown on the one side for approximately 4 minutes and then turn over with a fish spatula. |
| -The lower temperature lets you achieve a crispy outside and a hot center. |
| -If the cakes are thick, you might want to place them in a preheated oven (400 degrees) for 5 minutes. |
| -Place on a towel to soak up any extra grease and serve. |
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