Ingredients: |
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 pint lump crabmeat, picked over to remove cartilage and shell fragments
1/2 cup lemon olive oil
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
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Directions: |
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 breadcrumbs and egg. Mix in cooked sauted 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 are about 3/4 inches high. Dip the cakes into the remaining breadcrumbs.
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. |
This recipe for Spicy Crab Cakes with Lemon Aioli Sauce is from