Is it just me or are people pretty divisive when it comes to crab versus lobster? I feel like they’re usually in one camp or the other, with few who like them equally. It may be the more pedestrian choice but I’ve always been team lobster since I was a child. My husband, on the other hand, is all about the crab. My lobster bias is due in no small part to sheer laziness and my desire to get large juicy morsels of seafood into my mouth with a minimal amount of work. Large lobster tails = chunks of seafood in my mouth with minimal work. There is no equivalent body part on a crab! Eating crab requires patience and finesse to extract the meat from the claws, legs and body. But ahhhhh…enter: LUMP CRAP MEAT. Fresh picked and already cooked, juicy crab meat can be purchased from any seafood monger or the seafood counter of a well-stocked grocery store. This magical food item is ready to be tossed with a shortlist of simple ingredients to create this decadent yet totally approachable recipe, Crab Cakes with Peach Salsa and Tarragon Aioli. Imagine the warm and juicy crab cakes together with the cool creaminess of tarragon aioli and zippy freshness of the peach salsa! This meal will awaken your taste buds, guaranteed.
Have you made your own aioli yet? People seem to believe it’s more of a hassle than it is. Aioli can be made so quickly and easily with an immersion blender! I used the Paderno Variable Speed Immersion Blender featured in this post to make the tarragon aioli in less than a minute. You won’t need to drizzle oil with one hand, whisk with the other, all the while wishing for a third hand to hold the container. I know some of you’ve totally been there lol. An easy tip for making aioli is using the method of “trapping” the egg at the bottom with the head of the immersion blender for the first 10-15 seconds of blending. In my observation, this technique essentially whisks the egg while keeping the oil somewhat separated, until you begin slowly moving the immersion blender head up and down to incorporate the oil. Then, by some wizardry, the mixture turns luscious and creamy in seconds. Homemade aioli is delicious and way cheaper than store-bought. The money you save here can be splurged on quality lump crab meat 😋👍
Did you notice I baked the crab cakes in the Paderno 6-Slice Convection Toaster Oven, instead of pan-frying? I was informed by this recipe on Sally’s Bake Blog and it’s official, oven-baking crab cakes are a total game-changer. Oil-free, hands-off cooking for plump and juicy crab cakes. SOLD.
And we haven’t talked about this Peach Salsa situation yet! This is the time of year when both peaches and tomatoes are peaking. Tossing them with a little bit of tang (lime juice and red wine vinegar), a little bit of sweet (honey), a little bit of kick (Thai chili pepper) and a little bit of herbaceous freshness (tarragon) in this salsa is a more-ish way to savour their late-summer splendidness. We thoroughly enjoyed how this zippy salsa added so much brightness to this meal alongside the crab cakes and aioli. *Chef’s kiss*
With this recipe for Crab Cakes served with Peach Salsa and Tarragon Aioli, I close off my fun, 3-recipe collaboration with Paderno for their sleek and gorgeous new line of small appliances. I hope you’ve enjoyed seeing/making these recipes as much as I have enjoyed creating them. It sure was a delicious campaign!
x
Crab Cakes with Peach Salsa and Tarragon Aioli
Gluten Free, Dairy Free, Pescatarian.
Recipe serves 4 or makes 8 crab cakes.
INGREDIENTS
For the Tarragon Aioli:
1 egg
1 clove garlic, finely minced
2 tsp lemon zest
2 tsp fresh lemon juice
½ tsp sea salt, or to taste
¾ C oil of choice (I use either avocado oil, extra virgin olive oil, or a mix of the two)
2 tbsp fresh tarragon leaves, finely minced
For the Crab Cakes (recipe for crab cakes adapted slightly from Sally's Bake Blog):
1 lb lump crab meat, picked of any shells
2/3 C saltine cracker crumbs, gluten free
3 tbsp tarragon aioli from above, or mayonnaise
1 egg
1 tsp Dijon mustard
1 tsp fresh lemon juice
1 scallion, thinly sliced
2 tbsp fresh parsley leaves, rough chopped
¼ - ½ tsp kosher salt, or to taste (many lump crab meat contains salt already)
For the Peach Salsa:
3 medium sized ripe but still firm peaches, small diced (about 2C)
1 medium ripe but still firm Roma tomato, small diced (about ½C)
½ small red onion, fine diced (about 1/3C)
Zest of one lime
1 tbsp fresh lime juice
1 tbsp red wine vinegar
2 tsp honey or pure maple syrup
1 tbsp finely minced fresh tarragon leaves
1 Thai red pepper, finely sliced (scrap out seeds or sub Jalapeno pepper for a less spicy heat)
Kosher salt and pepper, to taste
METHOD
Prepare the Tarragon Aioli (can be made ahead and stored in an airtight container for up to 1 week):
Place all ingredients, except the minced tarragon, in the vessel for your immersion blender. Place the head of the immersion blender on the bottom of the container and “trap” the egg inside. Holding the container firmly in one hand and the immersion blender firmly down with the other hand, begin blending for 10-15 seconds or until the mixture begins to turn creamy. Start moving the immersion blender up and down slowly until blended completely. Add minced tarragon. Taste and season again. Stir well.
Prepare the Peach Salsa:
Place all ingredients in a mixing bowl and gently toss to combine.
Make the Crab Cakes:
Preheat oven to 425f. Line baking sheet with parchment paper. Place all ingredients except crab meat into a mixing bowl and mix well. Lastly, add crab meat and gently toss to combine. Refrigerate mixture for 30 minutes so it firms up enough to form into patties. Using a ¼C measuring cup, scoop slightly heaped amounts into 8 rounded patties. Place on lined baking sheet and bake for 12 minutes or so, until it achieves a slightly golden-brown colour.
To Serve:
Serve freshly baked Crab Cakes with Peach Tomato Salsa and a generous dollop of Tarragon Aioli. Add a squeeze of lemon juice and more fresh parsley, if desired.
Finally, and most importantly, enjoy! x
This post was sponsored by Paderno but opinions are always my own. Thank you for supporting the brands that enable me to create new content for this site! You can further explore Paderno’s beautifully designed line of small appliances and their cookware on Paderno’s website or follow them on social media via Instagram @padernokitchenware, Facebook @padernokitchenware or Twitter @padernocookware #itsacookingthing #sponsored
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