Spicy Crab Cakes with Lemon Aioli Sauce

By á-178825

4-5 servings

Ingredients

• 2 T butter
• 1 shallot, finely chopped
• 1 garlic clove, minced
• 1/4 c finely chopped red pepper
• Kosher salt & freshly ground black pepper
• 1/2 c mayo
• 1/2 c Dijon mustard
• 1/2 t lemon zest
• 1 t crab boil seasoning
• 1 T chopped fresh parsley leaves
• 1 c plain panko bread crumbs
• 1 Lg egg
• Hot sauce to taste
• 1 lb lump crabmeat picked over to remove cartilage & shell fragments
• 1/2 c peanut oil
• Lemon Aioli Sauce (separate recipe)

Preparation

Step 1

Heat med pan over med heat. Add the butter. Once melted add the shallot, 1 clove garlic & red pepper. Lightly saute until tender, about 3 min. Season with salt & pepper. Remove from heat & allow to cool.

In med bowl mix together mayo, Dijon, lemon zest, crab boiling seasoning, fresh parsley, 1/2 c of the panko & egg. Mix in cooked veggies, hot sauce, salt & pepper. Add crabmeat & stir well.

Form crab cakes using about 2 T of crab mixture for each cake. Flatten until they're about 3/4 in high. Dip the cakes into remaining panko.

Add oil to Lg skillet over high heat. Add crab cakes & saute, flipping once, until golden brown & crisp, about 5-6 min per side.

Serve with Lemon Aioli. (Separate recipe)