People’s Choice Carolina Crab Cakes with Texas Pete Aioli

Selected at the N.C. Seafood Festival
Cooking with the Chefs
Winning Chef: Keith Rhodes of Catch Restaurant Wilmington, NC
Sponsored by: NC Department of Agriculture~ Seafood Division
Texas Pete-The Official Cocktail Sauce of the N.C. Seafood Festival
October 2, 2011

1lb NC Jumbo Lump Crab
1/2 tbsp minced  fresh Ginger
1 tsp each of Sea salt & White pepper
1lg egg yolk2
tbsp of Dukes Mayo
6 saltine crackers ground to a powder
Combine all ingredients and make into 3oz Cakes. You should get about 5 cakes per pound.Heat saute *8 inch an on medium, with 1/3 cup of soybean oil. When oil is hot add crabcakesand cook 4 minutes each side until toasted brown crust appears. Take out of pan, drain & serve

Texas Pete Aioli
1 cup of Duke mayo
1/3 cup of  Texas Pete hot sauce
1 tsp Garlic Powder
1 tsp white pepper
½ tbsp of  Honey

whisk all ingredients together and your ready to go.