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Grilled Vegetables Salad with Crab Cakes and Saffron Aioli Recipe

Grilled Vegetables Salad with Crab Cakes and Saffron Aioli Recipe

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Grilled Vegetables Salad with Crab Cakes and Saffron Aioli

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Ingredients:

Serving

2 tbsp diced red bell pepper
2 tbsp diced yellow bell pepper
2 tsp minced garlic
2 tbsp olive oil
1 lb dungeness crabmeat, picked over, cartilage and shell bits removed
3 tbsp mayonnaise, preferably homemade
2 tbsp chopped fresh thyme
2 tbsp chopped fresh parsley
2 tbsp dried bread crumbs
1/4 tsp cayenne pepper
salt and pepper
2 fennel bulbs, quartered
1 yellow zucchini, sliced
24 asparagus spears
2 leeks, halved
1 lb new potatoes, partially cooked for 10 minutes in water
1/4 cup olive oil
salt
pepper
balsamic vinegar
saffron aioli, recipe follows
8 to 10 cloves garlic
salt
white pepper
1/4 tsp saffron threads
2 egg yolks, room temperature
2 cups extra-virgin olive oil, at room temperature
1 lemon, juiced
pinch cayenne

Directions:

Vegetables for Grilling:
Saute the peppers and garlic in olive oil. Set aside to cool.
In a big bowl, combine the crabmeat, 3 tablespoons of the mayonnaise, herbs, bread crumbs, and the cooled Sauteed mixture. Mix well. If it seems dry, add more mayonnaise. Cover and refrigerate for 20 minutes.
Make balls from crab mix into 8 equal portions. Pat each into a disk. Chill again until ready to cook.
Preheat grill for 20 minutes before you need to cook vegetables. Prep all the vegetables then toss in olive oil, salt, and pepper in separate bowls. Grill them over medium high heat until they are tender but not mushy, about 10 to 15 minutes, depending on the heat of the grill. As they come off grill, toss them in a bit more olive oil and balsamic vinegar. Serve warm or at room temperature.
Fry the crab cakes over medium high heat in olive oil until golden brown. Serve with the grilled vegetables and Saffron Aioli.
Saffron Aioli:
Use garlic that is fresh and firm. If garlic has sprouted, split the cloves and remove green germ. In food processor, puree garlic until chopped fine. Season with salt and pepper and add the saffron and egg yolks. With motor running slowly, add the olive oil in a thin steady stream. When it is done, it should be like a thick mayonnaise. Add lemon juice and cayenne and taste for seasoning.
Alternatively, you can make the aioli in a mortar and pestle, which is the traditional way.
*RAW EGG WARNING
Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
Yield: 2 cups

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	782.96 Kcal (3278 kJ)
Calories from fat	673.13 Kcal
		% Daily Value*
Total Fat	74.79g	115%
Cholesterol	43.09mg	14%
Sodium	104.2mg	4%
Potassium	664.76mg	14%
Total Carbs	26.27g	9%
Sugars	7.66g	31%
Dietary Fiber	4.91g	20%
Protein	5.28g	11%
Vitamin C	31.6mg	53%
Vitamin A	0.7mg	24%
Iron	5.7mg	32%
Calcium	97.2mg	10%

Amount Per 100 g
Calories	265.34 Kcal (1111 kJ)
Calories from fat	228.12 Kcal
		% Daily Value*
Total Fat	25.35g	115%
Cholesterol	14.6mg	14%
Sodium	35.31mg	4%
Potassium	225.28mg	14%
Total Carbs	8.9g	9%
Sugars	2.6g	31%
Dietary Fiber	1.66g	20%
Protein	1.79g	11%
Vitamin C	10.7mg	53%
Vitamin A	0.2mg	24%
Iron	1.9mg	32%
Calcium	33mg	10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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