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Thursday, August 18, 2016

Crab Cakes with Lemon Aioli

Today is crabapooloza at my house.  Busy, busy using up the fresh cooked crab.  These crab cakes can be made in small or medium sizes.  They are fabulous on their own, but topped with the aioli they are even better.  You can even serve them on top of a great salad.

For the crab cakes:
1/2 lb  crabmeat, cleaned
1/2 cup plain panko 
1/8 cup mayonnaise
1 green onion,  sliced
31/2 teaspoons chile garlic sauce(optional- add or delete to your taste)
1 egg, beaten
T. olive oil 
Combine crab, panko, mayonnaise, onion, chile, and egg.  Form into small or medium patties.  Heat oil in a saucepan and cook crab cakes 3-4 minutes per side.
Lemon Aioli:
1/4 cup mayonnaise
1/2 tablespoon fresh lemon juice
1/2 teaspoon soy sauce
12 teaspoon finely chopped garlic 
Mix all ingredients and serve on top of crab cake.

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