SPICY CRAB CAKES WITH LEMON AIOLI SAUCE
Provided by Patrick and Gina Neely : Food Network
Categories appetizer
Time 55m
Yield 4 to 5 servings
Number Of Ingredients 22
Steps:
- 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 tablespoons of crab mixture for each cake.. Flatten until they're about 3/4 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.
- In a medium bowl, mix all the ingredients together.
CRAB CAKES WITH AIOLI DIPPING SAUCE
Green onion potato chips instead of bread crumbs? Yes! They fry up to a nice, crunchy golden brown. Many brands are gluten free, which is critical for me. If you like crab cakes without a lot of filler, I recommend trying this recipe. I also highly recommend using a cast iron skillet for frying them. My husband deemed these the best crab cakes he'd ever eaten, and said he'd also love to try them on a potato roll with lettuce, tomato and the dipping sauce. A great, quick and easy side dish that also cooks in about 8-10 minutes is fresh asparagus sauteed in olive oil with chopped garlic, then drizzled with lemon juice and kosher salt just before it's done cooking.
Provided by adiadv1
Categories Lunch/Snacks
Time 18m
Yield 4 patties, 2 serving(s)
Number Of Ingredients 15
Steps:
- In a mini chopper, finely crush the potato chips.
- In a med. size bowl, mix together mayonnaise, Old Bay, white pepper, worcestershire sauce, and dry mustard until creamy.
- Add the crab meat and mix evenly but gently so as not to break up the clumps of crab too much. Clumps of crab are a good thing!
- Gently stir in 1/4 cup crushed potato chips.
- Form the mixture into 4 patties and coat with remaining potato chip crumbs.
- Melt about 2 tablespoons unsalted butter over medium heat. Add more butter if needed.
- When the butter starts to sizzle, gently place the crab cakes into the pan (they're delicate).
- Sprinkle with a little kosher salt if desired and cook for about 4 minutes.
- Carefully flip the patties, and drizzle with lemon juice from 1/2 of the lemon. Cook for 4 minutes or until golden brown.
- Dipping Sauce: Place all ingredients in mini chopper and push the button. That's it! Make it ahead of time if desired and refrigerate.
Nutrition Facts : Calories 491.3, Fat 31.4, SaturatedFat 4.6, Cholesterol 109, Sodium 1063.6, Carbohydrate 30.4, Fiber 3, Sugar 6.1, Protein 27.2
CRAB CAKES WITH LEMON GARLIC AIOLI SAUCE
My friend Kirsten shared this recipe for me when I needed a no-fail crab cake recipe for a holiday party. This was fantastic
Provided by Dine Dish
Categories Crab
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Mix first 10 ingredients together, being careful to not overmix or break up the crab chunks.
- Dust a sheet pan or piece of tinfoil with flour. Carefully form little patties with the mixture and drop them onto the sheet pan or foil to dust with flour. Don't overhandle as the mixture will be very soft and wet. If the mixture is too wet, add more crumbs, or some flour.
- Meanwhile, melt butter into 2 tbs of the olive oil and heat a sauté pan to medium-high. Carefully drop cakes into pan with a spatula. Cook on one side until brown and crisp.
- Turn carefully, cook on the other side until brown and crisp and the inside of the cakes are cooked, about 2-3 minutes per side.
- Serve hot, topped with aioli and a few sliced green onions for garnish.
- For the sauce:.
- Mash garlic into a fine paste with the side of a knife on a cutting board, using salt as an abrasive. Mix all ingredients together. Serve with the crab cakes.
CRAB CAKES WITH MUSTARD AIOLI
This Crab Cake recipe along with other recipes, resources, and information on crab cakes is available at www.crabcakeguy.com.
Provided by Crab Cake Guy
Categories Crab
Time 25m
Yield 6 mini crab cakes
Number Of Ingredients 13
Steps:
- Instructions:.
- Combine all ingredients except scallions. Mix well. Add sliced scallions and mix.
- Form into small balls and then flatten a bit.
- In a high sided sauce pan, heat oil to 325°F.
- Fry the crab balls for 3 to 4 minutes on each side or until golden brown.
- Serve on a platter, with toothpicks and the mustard aioli.
Nutrition Facts : Calories 1455, Fat 153.4, SaturatedFat 13.7, Cholesterol 106.2, Sodium 624.8, Carbohydrate 9.7, Fiber 1, Sugar 1.6, Protein 14.3
MARYLAND CRAB CAKES WITH BASIL AIOLI
Delicous Crab Cakes served with a garic dipping sauce. Can be made mild or hot and spicy. Can be used as a seafood appetizer or a main course. Recipe courtesy Chef Rita Carmody (formerly of the Red Lion Hotel)
Provided by Steve P.
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- In a large bowl, mix crabmeat, onion, crushed crackers, eggs, mayonnaise and seasonings.
- Gently mix everything together and shape into crab cakes.
- Saute cakes in a little oil for about five minutes on each side or until golden brown.
- To prepare aioli, place egg yolks, garlic and basil in a blender.
- Start the blender and slowly add oil.
- When thoroughly mixed and creamy, add salt and lemon juice and if you want it hot and spicy the option red pepper or cayenne.
- Serve the aioli on the side as a dipping sauce.
MINI CRAB CAKES WITH LEMON-DILL AIOLI
I love a good crab cake! The sauce would also go great with shrimp instead of cocktail sauce. This recipe is from Pavilions.com. You can change the amount of bread crumbs to your liking.
Provided by MealPrepper
Categories Crab
Time 30m
Yield 40 serving(s)
Number Of Ingredients 14
Steps:
- 1. For aioli, in a small bowl combine mayonnaise, lemon peel and juice, dill, and garlic. Mix well, cover, and refrigerate until crab cakes are ready.
- 2. For crab cakes, in a large bowl, combine mayonnaise, mustard, egg, cayenne, 1 cup bread crumbs, celery, red bell pepper, and green onion; mix well. Gently stir in crabmeat.
- 3. Place remaining 2 cups bread crumbs in a shallow dish. Shape crab into small cakes (about 1 1/2-in. diameter); coat with bread crumbs, pressing gently to adhere.
- 4. Place apart in two oiled 12- by- 17-in. rimmed baking pans. Bake in a 500° oven for 7 minutes, switch pan positions, and continue baking until golden brown, about 7 minutes longer. Serve hot with aioli.
Nutrition Facts : Calories 74.2, Fat 2.8, SaturatedFat 0.5, Cholesterol 14.1, Sodium 253.3, Carbohydrate 7.7, Fiber 0.4, Sugar 1, Protein 4.5
CRAB CAKES WITH BASIL AïOLI
Categories Egg Pepper Sauté Crab Spring Bon Appétit California
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Combine crabmeat, red peppers, 3 tablespoons Basil Aioli and lemon peel in large bowl. Mix in 1 1/3 cups breadcrumbs. Season to taste with salt and pepper. Mix in yolks (mixture will be soft).
- Form crab mixture into eight 3/4-inch-thick cakes, using generous 1/4 cupful for each. Coat cakes on both sides with flour; shake off excess. Brush both sides with beaten whites, then coat with remaining breadcrumbs. Cover; chill at least 2 hours and up to 6 hours.
- Melt butter in heavy large skillet over medium-high heat. Working in batches, cook cakes until golden brown and heated through, about 4 minutes per side. Place 2 cakes on each plate. Serve with remaining Basil Aioli.
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