Spicy Crab Cakes with Lemon Aioli Sauce

Name: Spicy Crab Cakes with Lemon Aioli Sauce
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 5
Cuisine: Global
Ingredients: 2 Tbsps butter; 1 Tbsp chopped chives; 1 teaspoon crab boil seasoning; 118 milliliters Dijon mustard; 1 large egg; 1 Tbsp chopped fresh parsley leaves; 1 clove garlic, minced; 5 servings Hot sauce, to taste; 5 servings Kosher salt and freshly ground black pepper; 3 Tbsps lemon juice; 1 teaspoons lemon zest; 454 grams lump crabmeat, picked over to remove cartilage and shell fragments; 118 milliliters mayonnaise; 237 milliliters plain panko bread crumbs; 118 milliliters peanut oil; 59 milliliters finely chopped red pepper; 1 shallot, chopped fine

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.

Equipment you will use

Frying Pan

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.

Ingredients you will need

Salt And Pepper

Red Pepper

Shallot

Butter

Garlic

Clove

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.

Ingredients you will need

Crab Boil Seasoning

Dijon Mustard

Fresh Parsley

Lemon Zest

Mayonnaise

Panko

Egg

Equipment you will use

Bowl

Mix in cooked vegetables, hot sauce, and salt and pepper, to taste.

Ingredients you will need

Salt And Pepper

Vegetable

Hot Sauce

Add crabmeat and stir well.

Ingredients you will need

Crabmeat

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.

Ingredients you will need

Panko

Crab

Dip

Add oil to a large skillet over high heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add crab cakes and saute, flipping once, until golden brown and crisp, about 5 to 6 minutes per side.

Ingredients you will need

Crab

Serve with Lemon Aioli.

Ingredients you will need

Aioli

Lemon

In a medium bowl, mix all the ingredients together.

Equipment you will use

Bowl

Equipment

Frying Pan

Bowl

Ingredients

Servings:

2Tbsps

butter 1Tbsp

chopped chives 1teaspoon

crab boil seasoning 118milliliters

Dijon mustard 1large

egg 1Tbsp

chopped fresh parsley leaves 1clove

garlic, minced 5servings

Hot sauce, to taste 5servings

Kosher salt and freshly ground black pepper 3Tbsps

lemon juice 1teaspoons

lemon zest 454grams

lump crabmeat, picked over to remove cartilage and shell fragments 118milliliters

mayonnaise 237milliliters

plain panko bread crumbs 118milliliters

peanut oil 59milliliters

finely chopped red pepper 1

shallot, chopped fine

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.