Kegasus-Inspired Crabcakes With Roasted Garlic And Adobo Aiolis

• Roasted Garlic and Adobo Aiolis
• one head garlic, top cut off to expose the cloves
• 1 whole egg at room temperature
• 2 teaspoons cider vinegar
• 1/2 cup plus two tablespoons grapeseed oil
• 2 tablespoons extra-virgin olive oil
• pinch salt and white pepper
• 1 teaspoon adobo from a can of chipotle in adobo sauce, or more to taste
• 1/2 lime
• Crab Cakes
• 1 pound jumbo lump crabmeat
• 6 tablespoons roasted garlic aioli
• 1 not huge egg
• 3-4 scallions, white and light green part only, minced
• 1/4 cup fresh parsley, minced
• salt and pepper
• 1/4 cup panko plus more for dredging
• 2 tablespoons butter
• 3 tablespoons grapeseed oil, for frying

1. Schmear the garlic with some olive oil, wrap loosely in aluminium foil and bake in a 325 degree oven for 45 minutes to an hour, or until the cloves are really soft. When cool enough to handle, squeeze the individual cloves into a small bowl. There should be a couple tablespoons. Smush with a fork.
2. Now, you can do the whisk thing for the aioli (and I bow low), but you can also use the mini food processor attachment that came with your blender. Using the steel blade, drop in the egg and the cider vinegar, and pulse for a moment or two. With the motor in, drizzle in the oils slowly through the little tiny holes on top of the food processor until emulsified. Stop the motor, and add the roasted garlic, salt and pepper. Pulse to combine. Remove about a third to half (six tablespoons) of the roasted garlic aioli, and pulse in the adobo to the remaining aioli, which will become your side sauce.
3. Squeeze in the juice from a half-lime into the roasted garlic-adobo aioli, stir to combine, and place in the refrigerator until ready to serve.
4. Gently mix together the crabmeat, most of the roasted garlic aioli, egg, scallions and parsley. Mix in the 1/4 cup panko, and salt and pepper to taste. If the cakes seem a bit dry, add the rest of the roasted garlic aioli; if they seem too wet, add more panko. If there is leftover roasted garlic aioli, mix it back in with the adobo aioli.
5. Form into 4, 6 or 8 cakes and dredge lightly in panko. Chill in the refrigerator for about 30 minutes.
6. When ready, heat a large nonstick skillet and melt one tablespoon of the butter into 1 1/2 tablespoons oil. Pan fry half the crabcakes over medium heat until nicely browned on both sides. Depending on the size of the cakes, this can take from four to six minutes per side. Remove to a double layer of paper towels, then keep warm in a slow oven while you finish the others. Wipe out the pan and repeat with the remaining crabcakes.
7. Serve the crabcakes with some of the roasted garlic-adobo sauce alongside each. Distribute Daily Racing Forms to the guests and have them pick the Belmont Stakes winner.

garlic, garlic, egg, cider vinegar, grapeseed oil, extravirgin olive oil, salt, lime, cakes, lump crabmeat, garlic, egg, scallions, fresh parsley, salt, butter, grapeseed oil

Taken from food52.com/recipes/12106-kegasus-inspired-crabcakes-with-roasted-garlic-and-adobo-aiolis (may not work)