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Crab Cakes and Aioli Recipe

   
 

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  1 Reviews | 5 out of 5
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     Crab Cakes and Aioli

Category   Appetizers
Sub Category   None
Servings   18 small cakes
Preptime   30 min.
Wine/Beverage
Recommendations
  Viognier

Ingredients
8 oz. cooked crabmeat
2 tblsp minced green onions
2 tblsp red peppers diced small
1/2 cup plus tblsp panko crumbs
1 teas. Old Bay seasoning
1 to 2 tblsp mayonnaise
1 teas. lemon juice
1 egg
nonstick spray
 
fresh lemon juice (optional)
garnish with chives
Red Pepper Aioli:
2 teas. chopped piquillo pepper (or red)
1/4 teas. chopped garlic
1 tblsp mayonnaise
1/4 teas. fresh lemon juice
salt to taste

Instructions
Preheat oven 425. Mix crab with green onions, bell pepper, parsley, 3-4 tblsp of the panko, Old Bay seasoning, mayo, lemon juice and egg. Using about 1 tblsp of mixture for each, form small bit sized crab cakes. (these may be made up to 2 days ahead)
Just before cooking, dredge each cake in the remaining panko crumbs. Spritz nonstick spray on both sides of each cake. Place the cakes on baking sheet and bake until browned and cooked through, about 15 min. (turn once)
Alternatively, fry each in a little bit of oil. To serve, top each with a little lemon juice and the aioli.
Red Pepper Aioli: Mash the pepper and garlic to a puree in a mortar and pestle. Stire in mayo and lemon juice. Season with salt.


Originally Submitted
5/1/2006





5 Out of 5 from 1 reviews

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