Crab Cakes With Piquillo Pepper Aioli |
|
 |
Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 4 |
|
Another, I don't feel like going to the grocery store, what's in the pantry meal. I made these tonight with some canned crab I had in the fridge. Turned out really tasty. I served this with a risotto that I roasted some cherry tomatoes to put on top and a nice green salad. Ingredients:
1 pound lump meat crab, double checked for shells |
3 roasted piquillo peppers, fine dice (or you could use roasted red peppers) |
3 green onions, white and green part, fine dice |
1/2 jalapeno pepper, seeded and finely diced |
1 tender stalk celery, finely diced (use an inside stalk) |
1/4 cup finely chopped italian leaf parsley |
1/2 cup mayonnaise (i use best foods reduced fat) |
1 teaspoon dijon mustard |
1 teaspoon worcestershire sauce |
1 teaspoon old bay seafood seasoning |
1 1/2 cups panko bread crumbs (about) |
a neutral oil for frying (i use grapeseed oil) |
for the aioli |
1/3 cup mayonnaise (same as above) |
3 piquillo peppers, diced (or same as above) |
1 tablespoon chopped italian parsley |
1 teaspoon balsamic vinegar |
Directions:
1. Put the crab in a large bowl. Add the chopped vegetables and mix lightly to distribute. Add the mayonnaise, mustard, Worcestershire and old bay, mix to combine (use a light hand so the crab stays in nice pieces); add about 1/2 cup of the panko and mix. The mixture should just hold together. Using a 1/3 cup measure, make patties, pressing lightly to make sure they hold and then turn them in the remaining panko crumbs to cover. Place on a sheet pan and refrigerate for about an hour.
2. While the crab cakes are resting make the aioli. In a small blender, food processor or other whirling around thing, place all the aioli ingredients and pulse until mostly smooth but still with some texture.
3. Heat neutral oil in a frying pan to a depth of about 1/4 inch. Add the crab cakes and cook until browned on one side, turn carefully and cook the other side until browned, crisp and hot throughout. Serve with a dollop of aioli.
4. LindySez: If making as a first course you can make them smaller.
|
|