Spicy Crab Cakes with Lemon Aioli Sauce

Total Time:
55 min
Prep:
15 min
Inactive:
10 min
Cook:
30 min

Yield:
4 to 5 servings
Level:
Easy

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
  • 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
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:

In a medium bowl, mix all the ingredients together.


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Pairs Well With
Chardonnay

Rich, buttery white wine

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    This recipe is featured in:

    Summer Entertaining Guide