Loading Video...

Spicy Crab Cakes with Lemon Aioli Sauce

  • Level: Easy
  • Total: 55 min
  • Prep: 15 min
  • Inactive: 10 min
  • Cook: 30 min
  • Yield: 4 to 5 servings
Save 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

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

  1. 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.
  2. 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.
  3. 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.
  4. 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. In a medium bowl, mix all the ingredients together.
Get the Recipe

Whole Cauliflower Wellington

Herb butter and mushrooms complement the cauliflower in this main dish.