Note: Do not attempt to make cakes larger than directed. They will not hold together...trust me....I've tried.
Note: the aioli was originally a lime aioli, but I love the flavour of lemon with my crab cakes, so I made it a citrus aioli.
Tip: I like to keep my aioli in a squeeze bottle to make pretty designs on your crab cakes. A squeeze bottle also makes it easy to keep the aioli on hand for other dishes such as fish and chips. The aioli will keep in the fridge for at least a week.
Ingredients:
Crab Cakes
1 lb. (500g) lump crabmeat, drained and flaked
1/4 cup mayonnaise
1 egg
1 shallot, finely chopped
1/2 cup roasted red pepper, finely chopped
1 tbsp fresh basil
2 1/2 cups cracker crumbs, divided
salt and pepper to season
Citrus Aioli
1 tbsp garlic, finely minced
1 1/2 tbsp lemon juice
1 1/2 tbsp lime juice
1/2 tbsp lemon zest
1/2 tbsp lime zest
1 cup mayonnaise
salt and pepper to season
Directions:
Crab Cakes
1. Place the crabmeat in a large bowl. In a small bowl, combine the mayonnaise, egg, shallot, roasted red pepper, basil, and 1 cup cracker crumbs.
2. Pour mixture into large bowl, over crabmeat, add salt and pepper, and carefully combine, making sure not to over mix!
3. Form into about 24 mini crab cakes using about 1 tbsp of the crab mixture for each cake. Put remaining cracker crumbs in a shallow dish and gently coat each cake with he crumbs.
4. In a large non-stick skillet or griddle set to medium-high heat, add enough oil to coat the bottom of pan. When oil begins to simmer, add crab cakes in batches making sure not to overcrowd the pan (a crowded pan will result in the oil temperature dropping, making your crab cakes greasy). Cook until golden brown, about 2-3 minutes per side.
5. Transfer batches to an un-greased baking sheet and keep warm in a low temperature oven until ready to serve. Drizzle the tops of crab cakes with citrus aioli, or serve alongside.
Citrus Aioli
1. In a food processor, combine garlic, lemon zest, lime zest, mayonnaise, lemon juice, and lime juice. Process until well blended. Taste and season with salt and pepper. Cover and refrigerate until ready to serve.
10 comments:
what a cute blog!! i would love to link exchange/follow one another:)! let me know if you are interested! thanks!! I found you on Ocean Dreams- another great blog!
WOW this has delicious written all over it....
That aioli sounds amazing!
I wish I had these in front of me right now! They look delicious!
how delicious!
yum these sound amazing. I've been toying with the idea of trying crab sometime soon, so this is perfect timing!
Thanks so much Jewelry Box!! I checked out your jewelry and it is BEAUTIFUL! I sent the link over to my mum because she would LOVE your work as well!
Thanks to everyone else as well! Note that you can also make and form the cakes ahead of time and keep them refrigerated for a day before frying
There you see her sitting there across the way. She don't got a lot to say but there's something about herrrrrrrrrrrrrrrrrrr. Those look delicious! Sebastian wouldn't mind.
I'm always looking for new ideas to serve my book group. These would be terrific!
I love the savory type of muffins and crab meat, whenever I find it, is a delicacy!
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