Crab Cake Sandwiches with Roasted Red Pepper Aioli

I started panicking when I went to type up this recipe this morning. See, I didn't strictly follow a recipe. This one is a conglomeration of several crab cake recipes I came across. And the problem is (was), that I forgot to write down how much of each ingredient I used. Or I lost the paper I wrote it on (meaning, I probably threw it away during one of my daily OCD kitchen counter sweeps). I'm surprised this didn't happen sooner.

The good news is my week-long recall is in tact. For the most part, I remembered what I used, and think I got the amounts right. I was really freaking out because these crab cakes turned out so good. And it would be such a shame to have to start all over! Now if only I had that kind of recall ability when it comes to taking tests. My life would be easier. The truth is, if I cared, I probably could remember the dosage, mechanism of action, and side effects of the entire class of anti-psychotics. But I worry I'd start needing one if I put that much effort into it. You can tell where my heart is... in cooking!

I must have told you before about the best crab cake sandwich on the East Coast (or possibly anywhere)? It comes from a special little place called Market Lunch at D.C.'s Eastern Market. We find excuses to make the 2 hour drive into the city so we can stop and stand in line for an hour to buy a crab cake sandwich. They do it right- a lightly fried crab cake on a soft bun topped with lettuce, tomato, and tartar on the side.

Instead of tartar I made a roasted red pepper aioli, which was even better! My oven-baked crab patty is sitting pretty on a light brioche hamburger bun with oven-baked fries on the side (recipe coming soon).

INGREDIENTS
1/2 lb. lump crab meat
2 Tbsp. red onion
1/4 cup whole wheat bread crumbs (Panko can be used)
1 Tbsp. fresh parsley, chopped
1/2 tsp. Dijon mustard
1 Tbsp. mayonnaise
1 egg white, beaten
1 tsp. freshly squeezed lemon juice
1/4 tsp. old bay seasoning
salt and pepper, to taste

3-4 sandwich buns
lettuce
tomato, thinly sliced

Roasted Red Pepper Aioli:
1 clove garlic
1/4 cup roasted red peppers, drained, patted dry
1/6 cup mayonnaise
1 Tbsp. extra virgin olive oil
salt and pepper, to taste

DIRECTIONS
1. In a large bowl combine crab meat, onion, bread crumbs, parsley, Dijon, mayonnaise, egg white, lemon, old bay, salt and pepper. Gently mix together with your hands. Form into 3 or 4 patties. (If the patties seem too dry and aren't sticking together well, add more mayonnaise 1 tsp. at a time until you reach the right consistency. You shouldn't have any trouble though.) Keep refrigerated until ready to use.

2. To make the aioli, combine the garlic, red peppers, and mayonnaise in a food processor. Blend until smooth. With the motor running, slowly stream in the olive oil. Season to taste with salt and pepper. Store in the refrigerator until ready to use.

3. Preheat oven broiler. Broil patties on a greased baking sheet until lightly browned, flipping halfway through. Place on sandwich bun. Top with lettuce, tomato, and red pepper aioli. Serve warm.

Makes 2-4 crab cake sandwiches, depending on size.

(Crab Cakes adapted from Cooking Light, Red Pepper Aioli from Food Network)