Spicy Crab Cakes with Lemon Aioli Sauce
Spicy Crab Cakes with Lemon Aioli Sauce might be just the hor d'oeuvre you are searching for. This recipe serves 5. One portion of this dish contains about 21g of protein, 63g of fat, and
Instructions
Watch how to make this recipe.
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.
In a medium bowl, mix all the ingredients together.
Recommended wine: Chardonnay, Muscadet, Riesling
Shellfish on the menu? Try pairing with Chardonnay, Muscadet, and Riesling. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. The Hahn Winery Santa Lucia Highlands Chardonnay with a 4.1 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.
![Hahn Winery Santa Lucia Highlands Chardonnay]()
Hahn Winery Santa Lucia Highlands Chardonnay
Rich and layered, with silky notes of peach, nectarine, ripe pear and vanilla.