Cast Iron Cooking Competition: Second Place! Rob and Anna’s Crab Sticks with Lemon Aioli Sauce made in a Wagner E Bread Stick Pan
All photos courtesy the talented Sarah Lamb of S.Lamb Photography, (c) 2015. As you can see, Sarah was entranced by those crab legs!
Rob and Anna took second place at The Pan Handler LLC’s November 2015 cast iron cooking competition. Linda loved these crab sticks! I do not eat crab, so Linda’s score on taste for this dish was doubled to come up with the total score for the crab sticks.
Rob and Anna were assigned an appetizer course, and had two Wagner E bread stick pans in which to create their masterpiece. I think they had the hardest pan with which to work; they were very creative in coming up with a great appetizer!
Rob and Anna’s Crab Sticks with Lemon Aioli Sauce
- ¼ c. mayonnaise
- 2 scallions, peeled and thinly sliced
- 1 lg. egg, lightly beaten
- 1 T. Dijon mustard
- 2 t. fresh lemon juice, plus additional wedges for garnish
- 1-1/2 t. Old Bay seasoning
- ½ jalapeno pepper, seeded and finely chopped
- 1 lb. fresh crab legs, cooked and shredded (or 1 lb lump crabmeat, picked over)
- 1-1/4 c. panko (Japanese breadcrumbs), divided
- 1 T thinly sliced chives
- ¼ t kosher salt
- 1/8 t freshly ground black pepper
- 1 head Bibb lettuce, rinsed well and drained
- 2 T vegetable oil
- Spray can of olive oil
- Cook the crab legs in a large pot of bot of boiling water. Drain and rinse with cold water.
- Prepare the lemon-dill aioli sauce (ingredients and directions below). Cover and refrigerate.
- Whisk first ingredients in a medium bowl. Add crab; fold to blend.
- Stir in ¾ c. panko, chives, salt, and pepper.
- Divide into eleven equal portions.
- Form each portion into sticks to fit into the cast iron pan. Refrigerate for at least 10 minutes.
- Line a platter with lettuce leaves.
- Brush cast iron pan with vegetable oil.
- Place remaining ½ c panko onto a plate. Coat each crab stick with panko.
- Place each crab stick into the bread stick pan.
- Spray the top of the crab sticks with olive oil.
- Cook in a preheated oven at 400 degrees for approximately 30 minutes or until golden brown and crisp on top.
- Plate the crab sticks onto the lettuce leaves, garnish with lemon wedges. Top each stick with a dollop of lemon-dill aioli sauce.
Lemon-Dill Aioli Sauce
- 2 medium garlic cloves, peeled.
- 1 t Dijon mustard
- 2 large egg yolks
- 2 T chopped dill
- 1 c olive oil
- 1 T freshly squeezed lemon juice
- Salt to taste
- Place the garlic, mustard, egg yolks and dill in the bowl of a small food processor or blender. Process until evenly combined; about 10 seconds.
- With the motor running, slowly add the olive oil in a thin stream until completely combined; about 2 minutes.
- Stop the processor, add the lemon juice, season with salt, and pulse until thoroughly mixed and with a thick consistency.
- Stop and scrape down the sides of the bowl with a rubber spatula, then pulse until all ingredients are evenly incorporated.
- Let sit for at least 30 minutes before using. Cover with a tightly fitting lid and refrigerate. May prepare sauce up to one week in advance.