Make the crab cakes first so they have time to firm up in the fridge before you cook them. ¬†Heat a 2-count of olive oil in a frying pan over medium heat. ¬†Add the onion and garlic and cook for 5 to 7 minutes, until the onion gets kind of caramelised and delicious. ¬†Dump that into a bowl and fold in the crabmeat, breadcrumbs, mayonnaise, egg white lime juice, and cilantro, mixing just until well blended. ¬†Season with salt and pepper. ¬†Shape the mixture into 6 fat crab cakes. ¬†Put them on a plate, cover, and stick them in the refrigerator to chill.
To serve, heat a 3-count of olive oil in a large saut√© pan over medium heat. Add the crab cakes and cook for about 4 minutes each side until nice and crisp. Serve on torn butchers paper with fresh lemon wedges and roasted garlic aioli.
Pre-heat oven to 350 degrees F.
Begin by roasting the garlic. ¬†Take the whole head of garlic and cut the top off so the cloves are slightly exposed. ¬†Take a piece of aluminum foil and fold it over to form a double layer ‚Äď this will be used as the pouch. ¬†Put the head of garlic in the middle of the foil and drizzle with olive oil and season with salt and pepper. ¬†Fold the corners of the foil up to form a pouch and seal all around the edges. ¬†Place in the middle of the oven and roast for 30-40 minutes until a knife pierces the garlic flesh without resistance. ¬†Remove from oven and squeeze out the flesh into a food processor.
Add the sour cream, mayonnaise, celery seed, and lemon juice. ¬†Pulse until well combined and season well with salt and freshly ground black pepper. ¬†Pour into a mixing bowl and fold in the shredded celery root. ¬†Give it a final taste and adjust seasoning if necessary.
Edited: October 2nd, 2009