Crab Cakes With Garlic Aioli Recipe 455

CRAB CAKES WITH GARLIC AIOLI RECIPE - (4.5/5)

Crab Cakes with Garlic Aioli Recipe - (4.5/5) image

Provided by henwiller

Number Of Ingredients 19

Ingredients

GARLIC AIOLI:
8 ounces cream cheese, room temperature
3/4 cup Parmesan cheese, finely grated and divided
1 large egg
2 tablespoons sour cream
1/2 teaspoon lemon peel, finely grated
4 teaspoons plus 2 tablespoons fresh chives, chopped and divided
1/4 teaspoon coarse kosher salt
Large pinch of cayenne pepper
6-8 ounces fresh lump crabmeat, picked over, patted dry, coarsely shredded
1 1/2 cup panko (Japanese breadcrumbs)
1/4 cup (1/2 stick) unsalted butter, melted, plus more for pans
2 cloves garlic
1/2 cup sour cream
1 cup mayonnaise
1 lemon, juiced
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 tablespoons chives, freshly chopped (optional)

Steps:

Cook's note: If you follow the recipe completely, they turn out rather soupy and hard to work with. I've adapted the recipe to what I did to make it not so soupy) Using electric mixer, beat cream cheese in medium bowl until smooth. Add 1/4 cup Parmesan and egg; beat to blend. Beat in sour cream, lemon peels, 4 teaspoons chopped chives, coarse salt, and cayenne pepper. Fold in crabmeat and 1/2 cup of panko. This can be made 1 day ahead. Cover and chill. Toss remaining panko, 1/2 cup Parmesan, and 2 tablespoons chopped chives in small bowl. Drizzle 1/4 cup melted butter over, tossing with fork until evenly moistened. Roll 1 rounded tablespoon portions of of the chilled crab mixture in the panko-Parmesan mixture, and pan-fry the crab cakes in a skillet of melted butter set over medium-high heat. This aioli is amazing. I can only imagine the endless possibilities of what you can spread this on. It makes quite a bit, so feel free to half accordingly. Mince garlic and make into paste using the side of your knife. Hint: to make this go faster add a bit of salt to the garlic and continue mashing with the side of your knife. Place the paste in a large bowl and add: the sour cream, mayonnaise, lemon juice, and oil. Season well with salt and freshly ground black pepper. Fold in the chives. Give it a final taste and adjust seasoning, if necessary.

CRAB CAKES WITH LEMON GARLIC AIOLI SAUCE

Crab Cakes With Lemon Garlic Aioli Sauce image

My friend Kirsten shared this recipe for me when I needed a no-fail crab cake recipe for a holiday party. This was fantastic

Provided by Dine Dish

Categories Crab

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 18

Ingredients

1 (8 ounce) can premium white lump crabmeat, drained
2 tablespoons mayonnaise
1 small egg
1/4 cup finely chopped green onion
1/4 cup finely chopped green pepper
1/2 cup fresh white breadcrumbs (add dash of salt and pepper)
1 tablespoon Old Bay Seasoning
1 tablespoon chopped fresh parsley
1 garlic clove, mashed into a paste
1/2 lemon, juice of, fresh lemon of a
flour
2 -4 tablespoons olive oil
1 tablespoon butter
1/4 cup mayonnaise
2 small garlic cloves, mashed to a paste with salt
1/2 lemon, juice of
1 dash black pepper
1 teaspoon Old Bay Seasoning

Steps:

Mix first 10 ingredients together, being careful to not overmix or break up the crab chunks.
Dust a sheet pan or piece of tinfoil with flour. Carefully form little patties with the mixture and drop them onto the sheet pan or foil to dust with flour. Don't overhandle as the mixture will be very soft and wet. If the mixture is too wet, add more crumbs, or some flour.
Meanwhile, melt butter into 2 tbs of the olive oil and heat a sauté pan to medium-high. Carefully drop cakes into pan with a spatula. Cook on one side until brown and crisp.
Turn carefully, cook on the other side until brown and crisp and the inside of the cakes are cooked, about 2-3 minutes per side.
Serve hot, topped with aioli and a few sliced green onions for garnish.
For the sauce:.
Mash garlic into a fine paste with the side of a knife on a cutting board, using salt as an abrasive. Mix all ingredients together. Serve with the crab cakes.

CRAB CAKES WITH BASIL AïOLI

Crab Cakes with Basil Aïoli image

Categories Egg Pepper Sauté Crab Spring Bon Appétit California

Yield Makes 4 servings

Number Of Ingredients 9

Ingredients

12 ounces crabmeat
1/4 cup minced roasted red peppers from jar
Basil Aioli
1 1/2 teaspoons grated lemon peel
3 cups fresh breadcrumbs (from about 8 ounces of French bread)
2 large egg yolks
All purpose flour
2 egg whites, beaten just until foamy
3 tablespoons butter

Steps:

Combine crabmeat, red peppers, 3 tablespoons Basil Aioli and lemon peel in large bowl. Mix in 1 1/3 cups breadcrumbs. Season to taste with salt and pepper. Mix in yolks (mixture will be soft).
Form crab mixture into eight 3/4-inch-thick cakes, using generous 1/4 cupful for each. Coat cakes on both sides with flour; shake off excess. Brush both sides with beaten whites, then coat with remaining breadcrumbs. Cover; chill at least 2 hours and up to 6 hours.
Melt butter in heavy large skillet over medium-high heat. Working in batches, cook cakes until golden brown and heated through, about 4 minutes per side. Place 2 cakes on each plate. Serve with remaining Basil Aioli.

MARYLAND CRAB CAKES WITH BASIL AIOLI

Maryland Crab Cakes with Basil Aioli image

Delicous Crab Cakes served with a garic dipping sauce. Can be made mild or hot and spicy. Can be used as a seafood appetizer or a main course. Recipe courtesy Chef Rita Carmody (formerly of the Red Lion Hotel)

Provided by Steve P.

Categories Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 18

Ingredients

1 lb crabmeat (preferably Blue crab)
1 small minced onion, lightly sauteed
1/2 cup crushed saltine crackers
1 egg
1/4 cup mayonnaise
1 teaspoon Worcestershire sauce
1 teaspoon dry mustard
1 teaspoon Old Bay Seasoning
salt and pepper
olive oil or vegetable oil (for frying)
2 cloves garlic, crushed and peeled
2 egg yolks
1/2 cup basil leaves
2 cups extra virgin olive oil
salt
1 lemon, juice of
red pepper flakes (optional)
ground cayenne pepper (optional)

Steps:

In a large bowl, mix crabmeat, onion, crushed crackers, eggs, mayonnaise and seasonings.
Gently mix everything together and shape into crab cakes.
Saute cakes in a little oil for about five minutes on each side or until golden brown.
To prepare aioli, place egg yolks, garlic and basil in a blender.
Start the blender and slowly add oil.
When thoroughly mixed and creamy, add salt and lemon juice and if you want it hot and spicy the option red pepper or cayenne.
Serve the aioli on the side as a dipping sauce.

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