LOUISIANA CRAB CAKES

By akselden

Ingredients

• 1 lb. fresh lump crab meat, cleaned
• 1 cup fresh bread crumbs
• 1 cup finely chopped red pepper
• 1 cup finely chopped onion
• 1 cup finely chopped celery
• 1/2 cup plus 2 tbsp mayonnaise
• 2 tsp Creole mustard
• 2 tsp fresh chopped tarragon
• 1 tsp Worcestershire sauce
• 1/2 -3/4 tsp ground red pepper (cayenne)
• 1/2 tsp red pepper sauce
• 1/2 cup all-purpose flour
• 3 eggs, lightly beaten
• 1 cup seasoned bread crumbs
• 1/4 cup vegetable oil
• 1 1/3 cup mayonnaise
• 1/3 cup roasted red peppers, chopped
• 1 tbsp lemon juice
• 2 tsp minced garlic
• 1/2 tsp red pepper sauce
• Salt to taste

Preparation

Step 1

Combine first 2 ingredients; refrigerate 30 min. Place flour, eggs and bread crumbs in their own bowls. Shape crab mixture into 24 patties; dredge each in flour, dip in eggs, and then roll in crumbs. Refrigerate 30 min. In large skillet heat oil over medium-high heat. Working in batches add patties to skillet; cook 5-7 min., turning once. Blend. remaining ingredients to make aioli;
serve with crab cakes.