1 Video | Photo: Spicy Crab Cakes with Lemon Aioli Sauce Recipe
Ingredients
- 2 tablespoons butter
- 1 shallot, chopped fine
- 1 clove garlic, minced
- 1/4 cup finely chopped red pepper
- Kosher salt and freshly ground black pepper
- 1/2 cup mayonnaise
- 1/2 cup Dijon mustard
- 1/2 teaspoon lemon zest
- 1 teaspoon crab boil seasoning
- 1 tablespoon chopped fresh parsley leaves
- 1 cup plain panko bread crumbs
- 1 large egg
- Hot sauce, to taste
- 1 pound lump crabmeat, picked over to remove cartilage and shell fragments
- 1/2 cup peanut oil
- Lemon Aioli, recipe follows
Directions
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.
Lemon Aioli:
- 1/2 cup mayonnaise
- 1 clove garlic, minced
- 1 tablespoon chopped chives
- 3 tablespoons lemon juice
- 1/2 teaspoon lemon zest
- Kosher salt and freshly ground black pepper
In a medium bowl, mix all the ingredients together.
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By southerngirl_52...
Algona, IA
on July 03, 2011
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Made these for a quick dinner this summer. Didn't have red pepper so used a dash of chipoltle pepper instead. The Panko breadcrumbs really do work the best for these. Used the Neely's tip of placing formed cakes in the frig to set before frying and that worked great. The Lemon Ailo sauce was good also. Again didn't have chili powder so used paprika as a sub and it was still delicious. Kids liked it and also had a non-seafood eater who like them as well. Thanks Neely's for another great recipe!
By mikea168_12021115
Norristown, 78
on May 17, 2011
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I hate mayonase so I replaced it with plain Greek yogert, also left out garlic. I had better luck keeping them together when I made the patties, put the panko on & let them rest in the fridge for about 1/2 hour. Quick pan fry then to the oven.
By Lola0706
Montreal, QC
on May 01, 2011
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This recipe was good and I enjoyed the panko crumbs. But the Lemon aioli was a bit too lemony for me.
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