SPICY CRAB CAKES WITH LEMON AIOLI SAUCE
Provided by Patrick and Gina Neely : Food Network
Categories appetizer
Time 55m
Yield 4 to 5 servings
Number Of Ingredients 22
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.
CRAB CAKES WITH CREOLE MUSTARD AIOLI AND GRILLED CORN, RED ONION & RED PEPPER SALAD
Steps:
- For the crab cakes: To a large bowl, add the mayonnaise, Creole mustard, Worcestershire sauce, seafood seasoning, egg, lemon zest and juice and chives. Mix thoroughly to combine. Add the saltine cracker crumbs. Add the crabmeat. Gently fold the crab into the mixture, being careful not to break up the meat too much.
- Form the mixture into four equal-sized crab cakes. Preheat a large saute pan over medium-high heat with some canola oil until it shimmers. Gently place the crab cakes into the pan and cook until golden brown, 3 to 4 minutes. Flip, and cook until golden, 2 to 3 minutes.
- For the salad: Preheat a grill pan over high heat. Place the corn and onions onto the grill pan and grill until charred, 5 to 6 minutes. Flip, then cook until charred and the onions are softened, another 4 to 5 minutes. Remove the corn kernels from the cobs and dice the grilled onions. Set aside.
- Place the red bell pepper onto an open flame on your stovetop. Cook, flipping occasionally, until completely black and charred, about 5 minutes. (If you don't have a gas stovetop, you can broil the pepper in the oven on high, turning occasionally, until charred.) Transfer to a bowl and cover with plastic wrap to steam until the skin pulls away, about 10 minutes. Remove the skin from the bell pepper and rinse under water to ensure all of the black char is removed. Remove the stem, ribs and seeds from the roasted pepper and dice.
- To a large bowl, add the corn kernels, onions, roasted peppers, cilantro, 2 tablespoons of olive oil, red wine vinegar, red pepper flakes and kosher salt to taste. Toss to combine. In a separate bowl, add the arugula, lemon juice, a drizzle of olive oil and kosher salt to taste. Toss to combine.
- For the aioli: To a bowl, add the mayonnaise, Creole mustard, cornichons, cornichon juice, shallots and kosher salt to taste. Mix to combine.
- To serve, place the arugula onto each plate and nestle some of the corn, red onion and red pepper salad next to it. Top with a crab cake and drizzle some of the aioli around the crab cake. Enjoy!
CRAB CAKES WITH GARLIC AIOLI RECIPE - (4.5/5)
Provided by henwiller
Number Of Ingredients 19
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
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
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
Categories Egg Pepper Sauté Crab Spring Bon Appétit California
Yield Makes 4 servings
Number Of Ingredients 9
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.
ALMOND FLOUR CRAB CAKES WITH LEMON AIOLI
Provided by Catherine Saint Louis
Categories appetizer
Time 30m
Yield 12 crab cakes
Number Of Ingredients 23
Steps:
- Make the crab cakes: Whisk together mayonnaise, mustard, egg, egg yolk and lemon zest and juice in a large bowl. Mix in 2 cups of almond meal, scallions and herbs until thoroughly combined. Gently fold in crab. Season with salt and white pepper, cover with plastic wrap and chill for 30 minutes.
- Meanwhile, make the aioli: Combine egg yolks, mustard, garlic and lemon zest and juice in a blender or food processor and purée until smooth. With machine running, slowly drizzle in the grapeseed oil a few drops at a time until the mixture begins to thicken. Gradually increase the oil to a thin, steady stream, blending to a uniform creamy consistency. If aioli breaks, drizzle in a little lukewarm water a few drops at a time until consistency is reached again. Season with salt and pepper to taste. Will keep 2 days or more in an airtight container in the refrigerator.
- Mix remaining 2/3 cup almond meal and cornmeal in a pie plate and season lightly with salt and pepper. Divide crab mixture into 12 equal portions and form into 2-inch patties. Coat in almond-cornmeal mixture.
- Heat 1/4 cup canola or grapeseed oil in a 12-inch skillet over medium-high heat until the oil is hot but not smoking, about 2 minutes. Cook crab cakes in batches, 3 to 4 minutes per side until deep golden brown and crisp, wiping out the skillet and adding fresh oil between the batches. Transfer to a paper-towel-lined tray. Crab cakes can be kept warm in a 200-degree oven for up to 30 minutes.
Nutrition Facts : @context http, Calories 383, UnsaturatedFat 17 grams, Carbohydrate 10 grams, Fat 33 grams, Fiber 3 grams, Protein 14 grams, SaturatedFat 3 grams, Sodium 295 milligrams, Sugar 1 gram, TransFat 0 grams
SIMPLE AND ELEGANT CRAB CAKES WITH AIOLI
Make and share this Simple and Elegant Crab Cakes With Aioli recipe from Food.com.
Provided by Spit In Soup
Categories Crab
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- To make Aioli:.
- Combine 1 cup mayonnaise with 4 minced cloves garlic and ½ t salt,
- let stand while cakes are prepared.
- The Cakes:.
- Preheat over to 400, and spray sheet pan with cooking spray.
- In a mixing bowl, combine the mayonnaise, sour cream, mustard, onion, red pepper, egg and salt and pepper. Fold in the crab meat gently with rubber spatula, until just combined.
- Gently form mixture into 16 mini-cakes, 1 inch thick.
- Place formed cakes on sheet pan. Bake cakes for 15 minutes, or until lightly golden.
- Run a spatula under them after 7-8 minutes to make sure they are not sticking.
- When cakes are golden, place under preheated broiler 2-3 minutes or until they are lightly browned on top.
- Remove from broiler and let stand for 5 minutes.
- To serve:
- Spread 1 T of aioli under each cake. Top cakes with 1 t aioli and sprinkle with fresh, minced parsley. Serve with lemon wedges.
Nutrition Facts : Calories 713.3, Fat 41.1, SaturatedFat 8.1, Cholesterol 258.9, Sodium 1666.8, Carbohydrate 31.2, Fiber 1, Sugar 8.3, Protein 54.5
More about "simple and elegant crab cakes with aioli recipes"
CRAB CAKES WITH LEMON AIOLI (30 MINUTE RECIPE) - CHEF …
From chefsavvy.com
5/5 (3)Total Time 30 minsCategory DinnerCalories 555 per serving
- Whisk all of the ingredients together in a small bowl. Season with salt to taste. Set aside until you are ready to serve with the crab cakes.
- Whisk together mayo, breadcrumbs, mustard, egg, Worcestershire, old bay, dill, lemon juice and hot sauce until combined. Fold in the crab meat. Use your hands to mix or with a rubber spatula. Do not over mix. You should be able to put mixture into a ball without it falling apart.
CRAB CAKES WITH AïOLI RECIPE | MYRECIPES
From myrecipes.com
- Heat olive oil in a skillet over medium heat. Add onion and celery. Stir in 1/4 teaspoon salt and 1/4 teaspoon pepper. Sauté 5 minutes. Stir in garlic; sauté 2 minutes. Remove from heat; cool 5 minutes.
- Combine onions, cheese, mustard, and 2 tablespoons lemon juice in a large bowl. Fold in crab. Fold reserved onion mixture into crab mixture. Set aside.
- Combine egg yolks, 2 tablespoons lemon juice, remaining 1/4 teaspoon salt, and white pepper in a food processor; process until smooth. With processor running, pour oil through food chute in a slow, steady stream, and process until thick. Pulse in Worcestershire and hot sauce.
- Stir in 1/2 cup aïoli mixture and 1/2 cup breadcrumbs. Form into 18 patties, about 1/4 cup each.
10 BEST AIOLI SAUCE CRAB CAKES RECIPES - YUMMLY
From yummly.com
MATT ADLER’S CRAB CAKES WITH GARLIC AIOLI - THE …
From washingtonpost.com
CRAB CAKES WITH ROASTED PEPPER AIOLI | OCEAN'S
From oceans.ca
BAKED CRAB CAKES WITH MEYER LEMON AIOLI - PROUD …
From prouditaliancook.com
MINI THAI CRAB CAKES WITH SPICY AIOLI - ASIAN CAUCASIAN …
From asiancaucasian.com
MINI SPICY CRAB CAKES WITH LEMON AIOLI RECIPE
From tablespoon.com
CRAB CAKES WITH LEMON AIOLI | WILLIAMS SONOMA
CRAB CAKES WITH GARLIC AIOLI - THE OLD HEN
From theoldhen.com
CRAB CAKES WITH JALAPEñO AIOLI - PATI JINICH
From patijinich.com
WHAT SAUCE IS SERVED WITH CRAB CAKES - THERESCIPES.INFO
From therecipes.info
EASY AIOLI RECIPE FOR CRAB CAKES - DEPORECIPE.CO
From deporecipe.co
OUR SIGNATURE CRAB CAKES - ATCO BLUE FLAME KITCHEN
From atcoblueflamekitchen.com
BEST CRAB CAKES WITH CAPER AIOLI RECIPES | FOOD NETWORK …
From foodnetwork.ca
ADVENTUROUS CRAB CAKES WITH AIOLI SAUCE - A ZESTY BITE
From azestybite.com
CRAB CAKES WITH SPICY AIOLI RECIPE | SPARKRECIPES
From recipes.sparkpeople.com
CRAB CAKES WITH AIOLI RECIPE | HELLOFRESH
From hellofresh.com
CRAB CAKES WITH LEMON AIOLI - OATS EVERYDAY
From oatseveryday.com
MINI CRAB CAKES WITH HERBED AIOLI RECIPE | MYRECIPES
From myrecipes.com
CRAB CAKES WITH LEMON AIOLI - WILLIAMS-SONOMA
From williams-sonoma.ca
CRAB CAKES WITH CHIPOTLE AïOLI - SOUTHERN CAST IRON
From southerncastiron.com
CRAB CAKE W/SRIRACHA AIOLI - COOKING HAWAIIAN STYLE
From cookinghawaiianstyle.com
CRAB CAKES WITH LEMON AIOLI - JILL SANTOPIETRO
From jillsantopietro.com
THE ULTIMATE CRAB CAKE WITH OLD BAY AIOLI - HOMEMADE
From withhomemade.com
CRABCAKES WITH AIOLI SAUCE RECIPE | GEORGE FOREMAN
From georgeforemancooking.com
CRAB CAKES WITH LEMON AIOLI - IDAHOAN FOODS
From idahoan.com
CRAB CAKE RECIPES EASY AND FAST - THERESCIPES.INFO
From therecipes.info
EASY CRAB CAKES WITH SRIRACHA AIOLI - FOX AND BRIAR
From foxandbriar.com
MINI CRAB CAKES WITH LIME AND CILANTRO AIOLI RECIPE
From glutenfreeandmore.com
CRAB CAKES, AIOLI AND MARTHA’S VINEYARD! - THE ORGANIC KITCHEN …
From theorganickitchen.org
CRAB CAKES FOR LEMON AIOLI - CHEF SAVVY
From chefsavvy.com
EASY HOMEMADE CRAB CAKES WITH LEMON GARLIC AIOLI
From totallythebomb.com
CRAB CAKES WITH TARRAGON AIOLI - NECESSARY INDULGENCES
From necessaryindulgences.com
ORIGINAL OLD BAY CRAB CAKES RECIPE - THERESCIPES.INFO
From therecipes.info
CRAB CAKES WITH CILANTRO LIME AIOLI | CRAB CAKE RECIPE | THAT …
From thatskinnychickcanbake.com
CRAB CAKES WITH ROASTED RED BELL PEPPER GARLIC AIOLI - SEAPAK
From seapak.com
CRISP CRAB CAKES WITH LEMON AIOLI - OATS EVERYDAY
From oatseveryday.com
CRAB CAKE SAUCE RECIPE MAYO - THERESCIPES.INFO
From therecipes.info
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #appetizers #seafood #dinner-party #crab #dietary #low-carb #low-in-something #shellfish
You'll also love