In terms of plate presentation, crab cakes were not the most aesthetic choice to pair with fried green tomatoes but I couldn’t resist making Sarah Foster’s recipe for Crab Cakes with Cajun aioli. Nothing like a crispy brown thing plated next to a crispy brown thing – not good on your heart or your eyes – but GREAT for your taste buds! I threw the crab cakes in the cast iron skillet after I finished the fried green tomatoes. Try it, I promise you’ll like it. 

Sarah Foster’s Fresh Every Day Crab Cakes 

Ingredients: 

• 1 pound crabmeat
• 1 red pepper, minced
• 2 scallions, minced
• 1 jalapeno, seeded, cored and minced
• 1 lemon, zested and juiced
• 1/4 cup mayo
• 2 cups panko breadcrumbs
• 2 large eggs
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 6 basil leaves, minced

Assembly: Combine all ingredients. Scoop into 1/4 cup balls (I used an ice-cream scoop). Refrigerate for about and house. Brown in a skillet with canola oil about 3 minutes on each side or until brown. 

Sarah Foster’s Cajun Aioli 

Ingredients: 

• 1 roasted red pepper
• 1 roasted jalapeno
• 5 roasted garlic cloves
• 1 large egg
• 1 lemon, juiced
• salt & pepper
• cayenne pepper, one pinch
• 3/4 cup canola oil

Assembly: Using a food processor, pulse together all the ingredients except for the canola oil. Once combined, add the oil very slowly as the food processor is on.