Spicy Crab Cakes with Lemon Aioli Sauce
Michelle
ingredients
- 2 tablespoons butter
- 1 shallot, chopped fine
- 1 clove garlic, minced
- 1/4 cup finely chopped red pepper
- Salt & black pepper
- 1/2 cup mayonnaise
- 1/2 cup Dijon mustard
- 1/2 teaspoon lemon zest
- 1 tsp. crab boil seasoning
- 1 tablespoon chopped fresh parsley leaves
- 1 c. plain panko bread crumbs
- 1 large egg
- hot sauce, to taste
- 1 pound lump crabmeat, picked over to remove cartilage and shell fragments
- 1/2 cup peanut oil
- Lemon Aioli, recipe follows
- Aioli:
- 1/2 cup mayonnaise
- 1 clove garlic, minced
- 1 tablespoon chopped chives
- 3 Tbs. lemon juice
- 1/2 teaspoon lemon zest
- Kosher salt and freshly ground black pepper
- In a medium bowl, mix all the ingredients together
directions
- 1
Heat a medium size pan over medium heat. Add the butter. Once melted add the shallot, 1 clove of garlic and red pepper. Lightly saute until tender, about 3 minutes. Season with salt and pepper. Remove from heat and allow to cool.
- 2
In a medium bowl, mix together mayonnaise, Dijon mustard, lemon zest, crab boil seasoning, fresh parsley, 1/2 cup of the panko and egg. Mix in cooked vegetables, hot sauce, and salt and pepper, to taste. Add crabmeat and stir well.
- 3
Form crab cakes using about 2 tablespoons of crab mixture for each cake.. Flatten until they’re about 3/4 inches high. Dip the cakes into the remaining panko.
- 4
Add oil to a large skillet over high heat. Add crab cakes and saute, flipping once, until golden brown and crisp, about 5 to 6 minutes per side. Serve with Lemon Aioli.
Source: Neelys
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