Saturday, May 5, 2012

In celebration of Cinco de Mayo & Maryland: Mexican Crab Cakes with Jalapeno Aioli

Photo from by Patricia Jinich, Pati's Mexican Table
I cannot even begin to tell you how much I want to try this recipe right this moment. The sous chef at DC's contemporary Latin-influenced Ceiba Restaurant, Alfredo Solis, created this beautiful dish and I read about it on a new favorite food blog: Pati's Mexican Table. You could spend hours poring over the recipes there and it would be time well spent!

The crab cakes are made of lush, fresh lump crab, chopped habanero peppers, cilantro, and a little bread crumbs, egg, and mayo to bind it all together. The aoili is just as simple -- have you noticed how some of the very best recipes are simple? It's because the ingredients are terrific and don't need a lot to make them taste good.

Visit the blog for the full recipe, and make sure to visit Ceiba Restaurant for some delicious food in DC. I've been perusing the menu and I'm ready to make a reservation!

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