Shallot Lemon Crab Cakes With Aioli Recipes

SPICY CRAB CAKES WITH LEMON AIOLI SAUCE

Steps:

• Heat a medium size pan over medium heat. Add the butter. Once melted add the shallot, 1 clove of garlic and red pepper. Lightly saute until tender, about 3 minutes. Season with salt and pepper. Remove from heat and allow to cool.
• In a medium bowl, mix together mayonnaise, Dijon mustard, lemon zest, crab boil seasoning, fresh parsley, 1/2 cup of the panko and egg. Mix in cooked vegetables, hot sauce, and salt and pepper, to taste. Add crabmeat and stir well.
• Form crab cakes using about 2 tablespoons of crab mixture for each cake.. Flatten until they're about 3/4 inches high. Dip the cakes into the remaining panko.
• Add oil to a large skillet over high heat. Add crab cakes and saute, flipping once, until golden brown and crisp, about 5 to 6 minutes per side. Serve with Lemon Aioli.
• In a medium bowl, mix all the ingredients together.

SHALLOT & LEMON CRAB CAKES WITH AIOLI

Steps:

• In a bowl mix together the crab meat, egg, breadcrumbs, lemon juice and zest, shallot, garlic, season to taste and mix well.
• Take a quarter of the mixture and form a cake and set aside on a plate, repeat to make 3 more cakes and place in the fridge for at least 30 minutes.
• Pour the oil into a large frying pan to a depth of 2 cm and heat the oil until 190°C . Fry the cakes on each side for 3-5 minutes, or until golden.
• Meanwhile make the aioli, mix together the mayonnaise, lemon juice, spring onions and garlic in a bowl and season to taste. Serve the crab cakes hot with the ailoi and a good squeeze of lemon. Enjoy!

CRAB CAKES WITH LEMON AIOLI

Steps:

• To make the aioli, using mortar and pestle, grind the garlic and a pinch of salt together. Add the egg yolk and whisk until thick and sticky, about 15 seconds. Gradually whisk in the canola oil, a drop at a time until the sauce thickens, and then in a thin stream. Whisk the olive oil and then the lemon zest and lemon juice. Season with salt and pepper. Add more lemon juice if necessary.
• Pick over the crabmeat for shell fragments and drain in a sieve for up to 15 minutes, if needed. In a bowl, combine the crabmeat, chives, shallot, celery, creme fraiche, lemon zest, and Tabasco sauce, salt and pepper to taste. Gently stir to combine. In a deep bowl, whisk the egg white until stiff peaks form, then fold the egg white in the crab mixture. Place the cornmeal in a shallow bowl.
• Form 1/3 cup of the crab mixture into a flat patty. Repeat with the remaining mixture to make 6 crabcakes, placing each on a small baking sheet. Using a metal spatula, transfer each crab cakes to the bowl of cornmeal and carefully turn to coat evenly on all sides. Return the cakes tot he baking sheet and refrigerate for 1 hour; this will help them hold together when fried.
• In a large frying pan over medium heat, heat about 1/4 inch canola oil until the oil shimmers. Add the cakes in batches and fry until golden, 1-2 minutes on each side. Keep the crab cakes warm in a 200°F oven while frying the remaining cakes.
• In a medium bowl, whisk together the olive oil, lemon juice until blended. Add the watercress or arugula and toss to coat. Add salt and pepper to taste and toss again. Divide the dressed greens among 3 salad plates or 2 dinner plates. Divide the crab cakes over the greens and top each with a dollop of lemon aioli. Serve at once.

CRAB FRITTERS WITH HERB SALAD AND MEYER LEMON AïOLI

Steps:

• For aioli:
• Place mayonnaise in small bowl. Whisk in lemon juice, lemon peel, mustard, and vinegar. Gradually whisk in oil. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover; chill. Bring to room temperature before serving.)
• For fritters and salad:
• Whisk egg yolks and crème fraîche in small bowl to blend. Combine crabmeat, chives, shallot, and chopped parsley in medium bowl. Gently mix in mushrooms and yolk mixture. (Can be made 2 hours ahead. Cover crab mixture and chill.)
• Beat egg whites in medium bowl until stiff but not dry; fold into crab mixture. Melt butter in heavy large skillet over medium heat. For each fritter, drop 1/4 of crab mixture (about 1/2 cup) into skillet, spacing mounds apart. Sprinkle each with salt and pepper and flatten slightly. Cook fritters until bottoms are brown, about 3 minutes. Turn fritters over. Cook until bottoms are brown and fritters are cooked through, about 3 minutes longer. Meanwhile, whisk oil and lemon juice in medium bowl to blend. Season with salt and pepper. Mix in herbs.
• Transfer fritters to plates. Top each fritter with dollop of aioli. Place herb salad alongside and serve.