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Crab Cakes with Roasted Red Pepper Aioli Recipe

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This recipe for Crab Cakes with Roasted Red Pepper Aioli is from DAD's GOOD EATS , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Bechamel Sauce
1 T Butter
2 T Flour
1 C Hot Milk
1 Bay Leaf

Crab Cakes
1 lb Crabmeat
1/2 Red Pepper, finely diced
2 Green Onions, diced
1/2 C Fresh Breadcrumbs
1/2 t Cayenne
1 1/2 t Lemon Juice
Dash Worcestershire Sauce
Salt and Pepper to Taste
1 C Breadcrumbs
1/4 C Butter

Roasted Red Pepper Aioli
1/2 C Roasted Red Peppers
1/2 C Mayonaise
1 Garlic clove (minced)
1 t Lemon Juice
Directions:
Directions:
Bechamel Sauce
1. Melt butter in a medium-sized saucepan and add flour. Mix tyhoroughly and cook over medium heat for about 3 minutes. Do not brown.
2. Gradually stir hot milk into flour mixture until it forms a smokoth sauce, add bay leaf and cook for just a few minutes.
3. Chill -remove bay leaf

Crab Cakes
1. Squeeze any liquid from the crabmeat and add crab to bechamel sauce. Add red pepper, onion, breadcrumbs, cayenne, lemon juice, worcestershire, salt and pepper to sauce. mix thoroughly. Cover and chill for 30 minutes or overnight.
2. Form crab mixture into 3' balls. Roll in breadcrumbs and flatten. Mest butter and brown each side.

Aioli
1. Puree red peppers. Add mayonnaise, garlic and lemon juice to roasted red pepper puree. Refrigerate until serving.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
These can be made the day aheat and cooked just before serving. Serve warm with roasted red pepper aioli.

 

 

 

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