SPICED CRAB CAKES WITH LEMON & LIME AïOLI
Simple fishcakes made from delicate shellfish and Asian spices - coriander, sesame and chilli add a kick. Serve with a citrus mayonnaise
Provided by Good Food team
Categories Starter
Time 30m
Number Of Ingredients 12
Steps:
- Combine the crab, spring onions, chilli and coriander in a large bowl. Heat a small frying pan and toast the sesame seeds. While they're still hot, use a pestle and mortar to roughly grind, then tip into the bowl with the crab. Add the breadcrumbs, egg yolk and seasoning, and mix lightly. Shape into 6 patties and chill for at least 30 mins.
- For the aïoli, mix the mayonnaise, zests and a squeeze of lemon juice. Heat 0.5cm depth oil in a non-stick frying pan. Dust the crab cakes with a little flour and fry gently for 3 mins on each side until crisp and golden. Drain on kitchen paper. Serve the crab cakes with the zesty mayonnaise, wedges of lime and a few coriander leaves scattered over the top.
Nutrition Facts : Calories 504 calories, Fat 40 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 16 grams protein, Sodium 1.4 milligram of sodium
CRAB CAKES WITH CREOLE MUSTARD AIOLI AND GRILLED CORN, RED ONION & RED PEPPER SALAD
Steps:
- For the crab cakes: To a large bowl, add the mayonnaise, Creole mustard, Worcestershire sauce, seafood seasoning, egg, lemon zest and juice and chives. Mix thoroughly to combine. Add the saltine cracker crumbs. Add the crabmeat. Gently fold the crab into the mixture, being careful not to break up the meat too much.
- Form the mixture into four equal-sized crab cakes. Preheat a large saute pan over medium-high heat with some canola oil until it shimmers. Gently place the crab cakes into the pan and cook until golden brown, 3 to 4 minutes. Flip, and cook until golden, 2 to 3 minutes.
- For the salad: Preheat a grill pan over high heat. Place the corn and onions onto the grill pan and grill until charred, 5 to 6 minutes. Flip, then cook until charred and the onions are softened, another 4 to 5 minutes. Remove the corn kernels from the cobs and dice the grilled onions. Set aside.
- Place the red bell pepper onto an open flame on your stovetop. Cook, flipping occasionally, until completely black and charred, about 5 minutes. (If you don't have a gas stovetop, you can broil the pepper in the oven on high, turning occasionally, until charred.) Transfer to a bowl and cover with plastic wrap to steam until the skin pulls away, about 10 minutes. Remove the skin from the bell pepper and rinse under water to ensure all of the black char is removed. Remove the stem, ribs and seeds from the roasted pepper and dice.
- To a large bowl, add the corn kernels, onions, roasted peppers, cilantro, 2 tablespoons of olive oil, red wine vinegar, red pepper flakes and kosher salt to taste. Toss to combine. In a separate bowl, add the arugula, lemon juice, a drizzle of olive oil and kosher salt to taste. Toss to combine.
- For the aioli: To a bowl, add the mayonnaise, Creole mustard, cornichons, cornichon juice, shallots and kosher salt to taste. Mix to combine.
- To serve, place the arugula onto each plate and nestle some of the corn, red onion and red pepper salad next to it. Top with a crab cake and drizzle some of the aioli around the crab cake. Enjoy!
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 GARLIC AIOLI RECIPE - (4.5/5)
Provided by henwiller
Number Of Ingredients 19
Steps:
- Cook's note: If you follow the recipe completely, they turn out rather soupy and hard to work with. I've adapted the recipe to what I did to make it not so soupy) Using electric mixer, beat cream cheese in medium bowl until smooth. Add 1/4 cup Parmesan and egg; beat to blend. Beat in sour cream, lemon peels, 4 teaspoons chopped chives, coarse salt, and cayenne pepper. Fold in crabmeat and 1/2 cup of panko. This can be made 1 day ahead. Cover and chill. Toss remaining panko, 1/2 cup Parmesan, and 2 tablespoons chopped chives in small bowl. Drizzle 1/4 cup melted butter over, tossing with fork until evenly moistened. Roll 1 rounded tablespoon portions of of the chilled crab mixture in the panko-Parmesan mixture, and pan-fry the crab cakes in a skillet of melted butter set over medium-high heat. This aioli is amazing. I can only imagine the endless possibilities of what you can spread this on. It makes quite a bit, so feel free to half accordingly. Mince garlic and make into paste using the side of your knife. Hint: to make this go faster add a bit of salt to the garlic and continue mashing with the side of your knife. Place the paste in a large bowl and add: the sour cream, mayonnaise, lemon juice, and oil. Season well with salt and freshly ground black pepper. Fold in the chives. Give it a final taste and adjust seasoning, if necessary.
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.
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.
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.
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CRAB CAKES WITH AïOLI RECIPE | MYRECIPES
From myrecipes.com
Servings 18Total Time 50 mins
- Heat olive oil in a skillet over medium heat. Add onion and celery. Stir in 1/4 teaspoon salt and 1/4 teaspoon pepper. Sauté 5 minutes. Stir in garlic; sauté 2 minutes. Remove from heat; cool 5 minutes.
- Combine onions, cheese, mustard, and 2 tablespoons lemon juice in a large bowl. Fold in crab. Fold reserved onion mixture into crab mixture. Set aside.
- Combine egg yolks, 2 tablespoons lemon juice, remaining 1/4 teaspoon salt, and white pepper in a food processor; process until smooth. With processor running, pour oil through food chute in a slow, steady stream, and process until thick. Pulse in Worcestershire and hot sauce.
- Stir in 1/2 cup aïoli mixture and 1/2 cup breadcrumbs. Form into 18 patties, about 1/4 cup each.
CRAB CAKES WITH LEMON AIOLI (30 MINUTE RECIPE) - CHEF …
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- Whisk all of the ingredients together in a small bowl. Season with salt to taste. Set aside until you are ready to serve with the crab cakes.
- Whisk together mayo, breadcrumbs, mustard, egg, Worcestershire, old bay, dill, lemon juice and hot sauce until combined. Fold in the crab meat. Use your hands to mix or with a rubber spatula. Do not over mix. You should be able to put mixture into a ball without it falling apart.
MAINE CRAB CAKES WITH LIME AïOLI RECIPE | MYRECIPES
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- Combine crabmeat, 1/4 cup panko, and next 11 ingredients in a large bowl; mix with hands until fully incorporated.
- Shape mixture into 8 cakes (about 2 tablespoons each). Carefully dredge patties in remaining 1/2 cup panko.
- Heat oil in a large nonstick skillet over medium-high heat until hot. Add crab cakes; cook 2 minutes on each side or until golden. Top with Lime Aïoli and chives.
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