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Wisconsin GranQueso Crab Cakes

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    Source: www.eatwisconsincheese.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Cellulose
    VitaminsA, B2, B3, B9, B12, H, C, D, P
    MineralsNatrium, Fluorine, Chromium, Silicon, Calcium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. Crab Cakes:

    2. 4 tablespoons (1/2 stick) butter

    3. 1/4 cup finely chopped celery

    4. 1/4 cup finely chopped onion

    5. 1 tablespoon finely chopped red bell pepper

    6. 1/2 small clove garlic, finely minced

    7. 12 ounces lump crabmeat

    8. 2 cups (8 ounces) shredded GranQueso cheese

    9. 2 green onions, finely chopped

    10. 2 eggs, lightly beaten

    11. 3 tablespoons mayonnaise

    12. 1 teaspoon sherry vinegar

    13. 1 1/2 cups soft breadcrumbs

    14. 1/4 teaspoon cayenne pepper

    15. 4 tablespoons olive oil

    16. Aioli:

    17. 2 cloves garlic

    18. 1/2 cup roasted red bell pepper, peeled and roughly chopped

    19. 1 teaspoon fresh lemon juice

    20. 1/2 cup fresh basil

    21. 1/3 cup mayonnaise

    22. 2 tablespoons olive oil

    23. Salt, to taste

    24. Freshly ground black pepper to taste

    Instructions Jump to Ingredients ↑

    1. For the crab cakes, in a sauté pan, melt the butter over medium heat. Add the celery, onions, chopped bell peppers and minced garlic. Cook until soft, 3 to 4 minutes. In a large bowl, mix the crabmeat, cheese, green onions, eggs, 3 tablespoons mayonnaise, sherry vinegar, breadcrumbs and cayenne. Stir in the sautéed vegetables. Cover and refrigerate about 2 hours.

    2. For the aioli, while the crab mixture is chilling, combine the garlic, roasted red pepper, lemon juice, basil, 1/3 cup mayonnaise and 2 tablespoons olive oil in a food processor bowl with a metal blade. Process until finely chopped. Season with salt and pepper to taste.

    3. To complete the recipe, remove the crab mixture from the refrigerator and form 6 round cakes, 3 x 1-inch thick. Heat 4 tablespoons of olive oil in a large skillet over medium heat. Cook the crab cakes 3 to 4 minutes per side, or until golden brown and thoroughly heated. Serve with the aioli.

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