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Crab Cakes with Lemon Aioli

  • 10servings
  • 215calories

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Source: allrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B2, B3, B9, B12, C, D
MineralsCopper, Chromium, Calcium, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 (4 ounce) package Idahoan® Butter & Herb or Roasted Garlic Mashed Potatoes

  2. 1 egg, lightly beaten

  3. 1/3 cup green onions, chopped

  4. 1/4 cup red bell pepper, diced

  5. 1 tablespoon Italian parsley, coarsely chopped

  6. 2 teaspoons Dijon mustard

  7. 1 1/2 teaspoons Old Bay Seasoning™

  8. 1 teaspoon lemon pepper seasoning

  9. 16 ounces cooked crab meat*

  10. 1 cup panko (Japanese-style breading)

  11. 1 tablespoon butter

  12. 1 tablespoon vegetable oil

  13. Watercress leaves

  14. Lemon Aioli:

  15. 1/2 cup mayonnaise

  16. 1/2 cup sour cream

  17. 1/2 teaspoon lemon zest

  18. 1 tablespoon fresh lemon juice

  19. 2 tablespoons chopped fresh parsley

  20. 1/2 teaspoon ground coriander

Instructions Jump to Ingredients ↑

  1. Prepare mashed potatoes following package directions, set aside to cool.

  2. Preheat oven to 300 degrees F.

  3. In a large bowl, combine egg, green onions, red bell pepper, parsley, mustard, and seasonings.

  4. Add crab meat and mix well.

  5. Blend in cooled potatoes until well distributed.

  6. Shape into 2-inch wide patties. Press panko breading onto both sides of each patty. In a large skillet, heat 1 teaspoon each of the butter and oil over medium heat.

  7. Add patties and cook for about 4 minutes on each side until golden and heated through.

  8. Transfer crab cakes to a baking sheet. Keep warm in oven.

  9. Repeat with the remaining butter, oil and patties.

  10. To make lemon aioli, combine all ingredients and mix well. Cover and chill. Can be made a day ahead.

  11. Serve warm on a bed of watercress with Lemon Aioli.

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