Photo by Annabelle Breakey

Classic Crabcakes

These simple, delicious crabcakes, from Nicholas Petti, owner of Mendo Bistro in Fort Bragg, California, won the Mendocino Crab & Wine Days Crabcake Cook-off in both 2002 and 2003.

Classic Crabcakes recipe:

• 1 lb. shelled cooked crab (about 2 3/4 cups)
• 1 3/4 cups panko (Japanese-style bread crumbs) or other fine dried bread crumbs, divided
• 1/2 cup finely chopped green onions
• Tarragon Aioli (recipe below)
• About 1/2 cup vegetable oil, divided

1. Combine crab, 3/4 cup panko, and the onions in a bowl. Gently mix in 1/2 cup aioli.

2. Press mixture firmly into 8 patties about 3 in. wide; set, separated, on waxed paper or foil. Pour remaining 1 cup panko into a shallow bowl.

3. Preheat oven to 200°. Pour 1/3 cup oil into a large frying pan over medium-high heat. When hot, set each crabcake in panko; using a slotted spatula, turn, pressing gently to coat. Cook in small batches, adding more oil as needed, until golden brown on bottom, 3 to 4 minutes; turn gently and cook until browned on other side, 3 to 4 minutes longer. Transfer to a baking sheet and keep warm in oven. Serve with aioli.

Tarragon Aoili recipe: Blend 2 egg yolks*, 3 peeled garlic cloves, 1/3 cup lemon juice, and 1/2 tsp. salt in a blender until smooth. With machine running, gradually pour in 1 cup vegetable oil and 1/2 cup extra-virgin olive oil in a slow stream until smooth, 1 to 1 1/2 minutes. Stir in 1/4 cup chopped tarragon, 1/4 to 1/2 tsp. hot sauce, and more lemon juice and salt to taste.