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Chef Carlos’ Crab Cakes and Lemon Dill Aioli Recipe

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This recipe for Chef Carlos’ Crab Cakes and Lemon Dill Aioli is from From Our House To Yours Hedi's Special Recipes , 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:  
1/4 Cup of Mayonnaise

1 Tablespoons Dijon Mustard

1 1/2 Teaspoons Old Bay Seasoning

1/4 Teaspoon Cayenne Pepper

1 Dash Worcestershire sauce

1 Dash of Tabasco

1 Medium Red Bell Pepper

1 Green Onion

2 Clove of Garlic

1 Large Egg Yolks

1 lb. Jumbo Lump or Claw Crabmeat

5 cups Panko Breadcrumbs

Butter and Vegetable Oil for Frying or use an Air fryer

Salt and Pepper to Taste

For:
Lemon Dill Aioli Sauce:

1 Cup Mayonnaise

1 Lemon, Zest and Juice

1 Clove Garlic, Minced

1 TBS Fresh or Dried Dill

Salt

Pepper
Directions:
Directions:
Directions:

1. Mix the mayonnaise, mustard, old bay seasoning, cayenne, Worcestershire sauce, tobacco, bell peppers, green onions garlic and egg yolk.

2. Gently stir in the crabmeat.

3. Put the breadcrumbs on a cookie sheet. Mold the crab cake with one hand and pat the cake with breadcrumbs using the other hand. Form into 6-8 crab cakes, 3 inches wide and 1/2-inch thick.

4. Heat ½ cup of oil and 4 tablespoons of butter in a 10-12-inch skillet over medium-high heat.

5. Add a single layer of crab cakes and fry in the oil, turning 3 or 4 times until crispy on outside, about 5 minutes on each side.

6. Drain on paper towels. Repeat with the remaining crab cakes. Serve hot.

Directions for sauce:

1. Add the mayonnaise to a bowl. Juice and Zest your lemon and add to the mayonnaise. Mince the garlic and add to the mayonnaise with the garlic and mix until combined, add salt and pepper to taste.
Number Of Servings:
Number Of Servings:
8 if one each

 

 

 

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