Did you know that Le Cordon Bleu Culinary Institute offers weekend cooking classes for those aspiring cooks that want to bring their skills to the next level? I recently checked out one of the Bleu Ribbon Kitchen courses, “Market Seafood,” and learned how to make crab cakes, steamed mussels, grilled calamari and shrimp scampi with homemade pasta. As a lover of seafood, and especially with warm weather on the horizon, I have a grasp on how to make my own nautical dishes.
Each class is taught by a chef from the Culinary Institute. This week, we had Chef Marshall Welsh, a former Atlanta Fish Market chef, who not only provided our small class with hands-on cooking guidance, but also gave us tips on seafood prep. Note- do not eat mussels with closed shells, they are bad!
For this recipe, our arms certainly got tired from whisking up the aioli, but it was much worth the effort. The smoky taste complimented the salty and slightly crusty crab cakes. Chef had us use lump blue crab.
Makes 4 appetizer-sized servings
1. Scoop out 1/3 of crab cake mixture and form into a patty that is about 1 ½ inches thick. Shape the rest of the patties.
2. Place a large sauté pan over medium-high heat with oil. Cook the crab cakes in oil until deep golden brown and heated through, about 3 minutes each side.
Serve the crab cakes with a dollop of aioli.
By Alexa Lampasona for the Food & More blog