Simple And Elegant Crab Cakes With Aioli Recipes

CRAB CAKES WITH AIOLI DIPPING SAUCE

Crab Cakes With Aioli Dipping Sauce image

Green onion potato chips instead of bread crumbs? Yes! They fry up to a nice, crunchy golden brown. Many brands are gluten free, which is critical for me. If you like crab cakes without a lot of filler, I recommend trying this recipe. I also highly recommend using a cast iron skillet for frying them. My husband deemed these the best crab cakes he'd ever eaten, and said he'd also love to try them on a potato roll with lettuce, tomato and the dipping sauce. A great, quick and easy side dish that also cooks in about 8-10 minutes is fresh asparagus sauteed in olive oil with chopped garlic, then drizzled with lemon juice and kosher salt just before it's done cooking.

Provided by adiadv1

Categories Lunch/Snacks

Time 18m

Yield 4 patties, 2 serving(s)

Number Of Ingredients 15

Ingredients

8 ounces lump crabmeat, shells picked out
1 1/2 cups finely crushed green onion flavor potato chips (I use Mikesell's brand)
1/4 cup real mayonnaise (do not substitute)
1/2 teaspoon Old Bay Seasoning
1 dash white pepper
1/2 tablespoon worchestershire sauce
1/2 teaspoon dry mustard
unsalted butter (for frying, approx. 2-4 tablespoons)
1 lemon, cut in half (other half is for the dipping sauce)
1 fresh garlic clove
1/2 cup real mayonnaise
1 1/2 tablespoons horseradish mustard (I use Grey Poupon Horseradish Mustard)
1/2 teaspoon chili powder
2 tablespoons lemon juice
1 dash kosher salt (optional)

Steps:

In a mini chopper, finely crush the potato chips.
In a med. size bowl, mix together mayonnaise, Old Bay, white pepper, worcestershire sauce, and dry mustard until creamy.
Add the crab meat and mix evenly but gently so as not to break up the clumps of crab too much. Clumps of crab are a good thing!
Gently stir in 1/4 cup crushed potato chips.
Form the mixture into 4 patties and coat with remaining potato chip crumbs.
Melt about 2 tablespoons unsalted butter over medium heat. Add more butter if needed.
When the butter starts to sizzle, gently place the crab cakes into the pan (they're delicate).
Sprinkle with a little kosher salt if desired and cook for about 4 minutes.
Carefully flip the patties, and drizzle with lemon juice from 1/2 of the lemon. Cook for 4 minutes or until golden brown.
Dipping Sauce: Place all ingredients in mini chopper and push the button. That's it! Make it ahead of time if desired and refrigerate.

Nutrition Facts : Calories 491.3, Fat 31.4, SaturatedFat 4.6, Cholesterol 109, Sodium 1063.6, Carbohydrate 30.4, Fiber 3, Sugar 6.1, Protein 27.2

CRAB CAKES WITH MUSTARD AIOLI

Crab Cakes With Mustard Aioli image

This Crab Cake recipe along with other recipes, resources, and information on crab cakes is available at www.crabcakeguy.com.

Provided by Crab Cake Guy

Categories Crab

Time 25m

Yield 6 mini crab cakes

Number Of Ingredients 13

Ingredients

12 ounces crabmeat
1/2 cup breadcrumbs
2 shallots, minced
1/2 red bell pepper, small dice
2 large eggs, beaten
2 tablespoons light mayonnaise
2 teaspoons Dijon mustard
2 teaspoons parsley, chopped
1 teaspoon thyme
1/8 teaspoon cayenne pepper
2 tablespoons unsalted butter
4 scallions, thinly sliced
4 cups canola oil (for deep frying)

Steps:

Instructions:.
Combine all ingredients except scallions. Mix well. Add sliced scallions and mix.
Form into small balls and then flatten a bit.
In a high sided sauce pan, heat oil to 325°F.
Fry the crab balls for 3 to 4 minutes on each side or until golden brown.
Serve on a platter, with toothpicks and the mustard aioli.

Nutrition Facts : Calories 1455, Fat 153.4, SaturatedFat 13.7, Cholesterol 106.2, Sodium 624.8, Carbohydrate 9.7, Fiber 1, Sugar 1.6, Protein 14.3

SIMPLE AND ELEGANT CRAB CAKES WITH AIOLI

Simple and Elegant Crab Cakes With Aioli image

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

Ingredients

2/3 cup mayonnaise
1/3 cup sour cream
2 tablespoons Dijon mustard
1 small red onion, minced
1/2 large red pepper, minced
1 egg, slightly beaten
kosher salt & freshly ground black pepper
2 lbs lump crabmeat, picked over to remove bits of shell and cartilage
1 cup mayonnaise
4 garlic cloves, minced
2 tablespoons minced fresh parsley

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

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