TILAPIA-CRAB CAKES WITH ROASTED PEPPER AIOLI
These fluffy tilapia-crab cakes served with a roasted red pepper aioli make the perfect guilt-free seafood dinner that satisfies.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 4
Number Of Ingredients 19
Steps:
- Heat oven to 400°F. Spray large cookie sheet with cooking spray.
- In 10-inch skillet, heat oil over medium-high heat. Cook celery, onions, 1 clove garlic and the chile 3 minutes, stirring frequently, until celery is just tender. Remove from heat. Stir in 1/4 cup roasted peppers, the parsley and salt. Spoon into medium bowl.
- In food processor, place tilapia pieces. Cover; process with on-and-off pulses until coarsely chopped. Place in bowl with celery mixture. Add crabmeat, bread crumbs and egg product; stir gently until combined. Shape mixture by 1/3 cupfuls into 8 patties, about 1/2 inch thick. Place on cookie sheet. Spray tops of patties with cooking spray.
- Bake 18 to 20 minutes, turning once, until golden brown.
- Meanwhile, in small bowl, mix all aioli ingredients. Serve tilapia-crab cakes on mixed greens with aioli.
Nutrition Facts : ServingSize 1 Serving, TransFat 0 g
PANKO-CRUSTED CRAB CAKE BITES WITH ROASTED PEPPER-CHIVE AIOLI
This is from Sunset. Have not made it yet just posting for safe keeping The Japanese-style coarse bread crumbs called panko are available in many well-stocked supermarkets and in Asian grocery stores. You can make the aioli up to 2 days ahead and the crab cakes through step 3 up to 4 hours ahead; in both cases, cover and chill.
Provided by wicked cook 46
Categories Crab
Time 40m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Sort through crab and discard any bits of shell. In a large bowl, combine celery, minced chives, mayonnaise, egg, mustard, and hot sauce; mix well with a fork.
- Add crab and 1/4 cup panko; stir gently just to mix.
- Put remaining 1 cup panko in a shallow bowl.
- Shape crab mixture into 24 cakes, each about 2 inches wide and 1/2 inch thick. Turn each cake in panko to coat on all sides, pressing gently to make crumbs adhere.
- Place cakes slightly apart in an oiled 12- by 17-inch baking pan. Bake in a 475°F regular or convection oven until golden brown, 15 to 18 minutes.
- With a spatula, transfer crab cakes to a platter. Spoon a dollop of Roasted Pepper-Chive Aioli onto each cake. Garnish platter with fresh chives. Serve hot.
- For the Aioli.
- In a small bowl, mix 1/3 cup mayonnaise, 1/4 cup chopped drained canned roasted red peppers, 1 tablespoon minced fresh chives, 2 teaspoons lemon juice, and 1 teaspoon minced garlic.
Nutrition Facts : Calories 242.3, Fat 10.1, SaturatedFat 1.7, Cholesterol 65, Sodium 919.7, Carbohydrate 22.6, Fiber 1.3, Sugar 3.1, Protein 14.9
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