Crab Cakes with Caper Aioli

Recipe summary

Preparation time:
Cooking time:
Yield: 4

Ingredients

Crab Cakes

• 2 tablespoons olive oil, divided
• 1/2 medium onion, finely chopped
• 1 stalk celery, finely chopped
• 2 tablespoons white wine
• 1 1/2 pounds lump crab meat, drained and picked over
• 1 Granny Smith apple, peeled and grated
• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 1/4 cup finely chopped chives
• 2 tablespoons finely chopped tarragon
• 1/2 teaspoon cayenne
• 1 egg yolk
• 1 cup breadcrumbs, divided

Artichokes

• 1/4 cup white vinegar
• 2 tablespoons salt
• 4 large artichokes, quartered (or 8 small artichokes, halved) stems trimmed, outer leaves removed
• 1/4 cup olive oil
• juice of half a lemon
• 1 clove garlic, finely chopped
• salt and pepper, to taste

Tomato Salsa

• 1.5 - 2 cups cherry tomatoes, sliced in half or 2 cups chopped Roma tomatoes
• 2 tablespoons good quality olive oil
• 1 tablespoon chopped chives (or basil)
• 1 tablespoon balsamic vinegar
• salt and pepper, to taste

Caper Aioli

• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 2 tablespoons chopped capers
• zest of 1 lemon
• juice of half a lemon
• salt and pepper, to taste