"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet


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This recipe for CRAB CAKES WITH ALOLI, by , is from GOURMET GIRLS COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Monday, March 30, 2009


.1 egg, slightly beaten
1/4 cup mayonnaise
1/4 cup finely chopped celery
1/4 cup finely chopped onion
1 tablespoon minced fresh Italian parsley
1 tablespoon fresh lemon juice
2 teaspoons Old Bay seafood seasoning
2 cans (6.5 ounces each) crabmeat, drained and flaked
2 cups panko (Japanese bread crumbs) (divided)
Roasted Red Pepper Aloli (recipe follows) or Lemon Aloli
(page 107)
Roasted Red Pepper AIoli
3 cloves garlic
1 cup mayonnaise
1 red bell pepper, roasted, with seeds and skin removed
2 tablespoons minced fresh Italian parsley
1 tablespoon Dijon-style mustard
1 teaspoon sugar
1 teaspoon fresh lemon juice

In large bowl, combine all ingredients except crabmeat, bread crumbs, and ail; stir until well blended. Add crabmeat and 3/4 cup of the bread crumbs. Stir until evenly moistened; let stand 10 minutes. Shape crab mixture into cakes, using
1 tablespoon for each cake; coat with remaining bread crumbs. Place crab cakes on foil-lined baking sheet that has been coated with no-stick cooking spray. Lightly coat tops of crab cakes with cooking spray. Broil until crumbs are golden brown, about 2 to 3 minutes per side. Let stand 1 to 2 minutes. Serve warm with aIoli.
Makes about 2 dozen appetizers
Fit food processor with steel knife blade. With machine running, drop garlic through feed tube and process until finely chopped. Add remaining ingredients; pulse until well mixed. Place in covered container and refrigerate for up to 3 day
Makes about 11/2 cups

Number Of Servings:
Number Of Servings:
2 dozen




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