• Home
  • Menu
  • Calendar
  • Blog
  • Guide
Recipe-Finder.com

Crab Cakes With Piquillo Pepper Aioli Recipe

  • 4servings
  • 15minutes

Add to MenuAdd to Calendar

Source: www.grouprecipes.comReport recipe

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B9, C
MineralsCopper, Natrium, Chromium, Calcium, Magnesium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 pound lump meat crab , double checked for shells

  2. 3 roasted piquillo peppers , fine dice (or you could use roasted red peppers )

  3. 3 green onions , white and green part, fine dice

  4. 1/2 jalapeno pepper , seeded and finely diced

  5. 1 tender stalk celery , finely diced (use an inside stalk)

  6. 1/4 cup finely chopped Italian leaf parsley

  7. 1/2 cup mayonnaise (I use Best Foods reduced fat)

  8. 1 teaspoon Dijon mustard

  9. 1 teaspoon worcestershire sauce

  10. 1 teaspoon Old Bay seafood seasoning

  11. 1 1/2 cups panko bread crumbs (about)

  12. A neutral oil for frying (I use grapeseed oil )

  13. For the Aioli

  14. 1/3 cup mayonnaise (same as above)

  15. 3 piquillo peppers , diced (or same as above)

  16. 1 tablespoon chopped Italian parsley

  17. 1 teaspoon balsamic vinegar

Instructions Jump to Ingredients ↑

  1. Put the crab in a large bowl. Add the chopped vegetables and mix lightly to distribute. Add the mayonnaise, mustard, Worcestershire and old bay, mix to combine (use a light hand so the crab stays in nice pieces); add about 1/2 cup of the panko and mix. The mixture should just hold together. Using a 1/3 cup measure, make patties, pressing lightly to make sure they hold and then turn them in the remaining panko crumbs to cover. Place on a sheet pan and refrigerate for about an hour.

  2. While the crab cakes are "resting" make the aioli. In a small blender, food processor or other whirling around thing, place all the aioli ingredients and pulse until mostly smooth but still with some texture.

  3. Heat neutral oil in a frying pan to a depth of about 1/4 inch. Add the crab cakes and cook until browned on one side, turn carefully and cook the other side until browned, crisp and hot throughout. Serve with a dollop of aioli.

  4. LindySez: If making as a first course you can make them smaller.

Comments

Recipe Finder © Rogue Network Solutions.
882,796
Send feedback