Name: Spicy Crab Cakes with Lemon Aioli Sauce
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H55M0.000S
Yield: 4 to 5 servings
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; 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

Watch how to make this recipe.

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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Spicy Crab Cakes with Lemon Aioli Sauce

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Lemon Aioli:

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