Wild Caught Crab and Corn Cakes with Homemade Aioli Sauce

Brewed with toasted caramel malt and finished with beechwood, Budweiser Black Crown is an ideal pairing for Downwind Restaurant’s inventive dish.

Add a comment

The Downwind Restaurant is a hidden gem located inside the Dekalb-Peachtree Airport off Clairmont Road. This family-owned restaurant has been cooking great food for more than twenty-five years. The menu offers four types of burgers (angus beef, turkey, salmon and black bean) and a vast variety of seafood, all of which is wild-caught. One of the newest specials is the Wild Caught Crab and Corn Cakes with Homemade Aioli Sauce.

The Downwind has three seating areas: Inside has a full bar, two televisions, and live music every Friday night; the “sunroom” is a glassed-in room with A/C and ceiling fans and an ideal view of the runways; and an outside deck puts you right where the airplanes take off and land. Frorm Friday night “date nghts” to an aviation-themed playground right outside, the restaurant is sure to please everyone.

Brewed with toasted caramel malt and finished with beechwood, Budweiser Black Crown is an ideal pairing for Downwind’s Wild Caught Crab and Corn Cakes.

Crab and Corn Cakes
(makes 5)

1 pound lump crab meat
2 Tbsp mayo
1 lightly beaten egg
1/2 cup panko bread crumbs
1 cup white shoepeg corn
1 Tbsp Worcestershire sauce
3 tsp parsley
Dash of hot sauce

Combine all ingredients and mix lightly in a bowl. Hand form patties to 4–5 ounces in size. Sear cakes in 350-degree oil for about 3 minutes on each side.

Aioli Sauce

1 cup mayo
2 cloves garlic, minced
1 Tbsp capers, chopped
1/4 cup chives, chopped
Hot sauce to taste

Combine in a small bowl and spoon on top of each crab cake.

downwindrestaurant.com

Related Content