- 4
Ingredients
- Lemon Aioli:
- Crab Cakes
- 2 Tbls butter
- 1 shallot, chopped finle
- 1 clove garlic, minced
- 1/4 cup finely chopped red pepper
- Kosher salt and freshly ground black pepper
- 1/2 cup mayonnaise
- 1/2 cup Dijon mustard
- 1/2 tsp lemon zest
- 1 tsp crab boil seasoning
- 1 tbls chopped fresh parsley leaves
- 1 cup plain panko bread crumbs
- 1 large egg
- Hot sauce, to taste
- 1 pound lump crabmeat, picked over to removed cartilage and shell fragments
- 1/2 cup peanut oil
- Lemon Aioli, recipe follows
- 1/2 cup mayonnaise
- 1 clove garlic, minced
- 1 tbls chopped chives
- 3 tbls lemon juice
- 1/2 tsp lemon zest
- kosher salt and freshly ground black pepper
Preparation
Step 1
Crab Cakes:
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.
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.
Form crab cakes using about 2 tbls of crab mixture for each cake. Flatten until they're about 2/4 inches high. Dip the cakes into the remaining panko.
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.
Lemon Aioli:
In a medium bowl, mix all the ingredients together.