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Friday, December 3, 2010

Crab Cakes with Red Pepper Aioli

Feeling a little crabby?  Fall and cold weather blues set in yet?  If your having a holiday get together these are great for an appetizer or starter for your guests. You can make them so fast and easy.  So head to your fish monger and get some fresh lump crab meat.  Get ready, go!!!




The Players!





Pick through the crab meat and make sure there are not any remaining shell pieces.  In a large bowl, mix onion, red pepper, Dijon mustard, beaten egg yolk and hot sauce together until blended.  Add in lump crab meat and incorporate without breaking up the meat.  






Place Panko bread crumbs in a flat dish for dredging.  






Divide crab into 6 equal balls.  Press slightly to make the cakes and dredge in the Panko crumbs.  




Preheat oven to 475 degrees. Meanwhile, heat 1 tablespoon olive oil in large ovenproof skillet until screaming hot!  Place crab cakes into the skillet and leave room in between each cake so that they will brown evenly.  Cook for 2-3 minutes until lightly brown.  Turn each cake over and place in oven for 5 minutes or until browned on the bottom.










Remove and serve with Red Pepper Aioli.





 This is such a easy starter to make and the taste is to die for!

Happy Eating!


The Recipe:




Lump Crab Cakes


8 ounces lump crab meat
3 tablespoons sweet onion, finely chopped
2 tablespoons red pepper, finely chopped
1 ½ tablespoons Dijon mustard
3 tablespoons mayonnaise
1 large egg yolk, beaten
3 tablespoons Panko breadcrumbs
6 drops of hot sauce
1 tablespoon olive oil


Pick through crab meat and make sure there are not any remaining shell pieces.  In a large bowl mix onion, red pepper, Dijon mustard, beaten egg yolk and hot sauce together until blended.  Add in lump crab meat and incorporate without breaking up the meat.  Place Panko bread crumbs in a flat dish for dredging.  Divide crab into 6 equal balls.  Press slightly to make the cakes and dredge in the Panko crumbs.

Preheat oven to 475 degrees. Meanwhile, heat 1 tablespoon olive oil in large ovenproof skillet until screaming hot!  Place crab cakes into the skillet and leave room in between.  Cook for 2-3 minutes until lightly brown.  Turn each cake over and place in oven for 5 minutes or until browned on the bottom.

Remove and serve with Red Pepper Aioli.


Roasted Red Pepper Aioli

1/3 cup mayonnaise or yogurt
¼ cup roasted red peppers
1 tablespoon sweet onion, finely minced
2 teaspoons lemon juice
1 clove of garlic

Rough chop peppers, onion and garlic.  Add all ingredients into a small food processor and pulse until smooth.  Store in refrigerator for about an hours so that all ingredients marry together.

Serve with crab cakes or as a dip for vegetables.

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