AIOLI RECIPE FOR CRAB CAKES RECIPES

CRAB CAKES WITH AIOLI DIPPING SAUCE RECIPE - FOOD.COM

Crab Cakes With Aioli Dipping Sauce Recipe - Food.com 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.

Total Time 18 minutes

Prep Time 10 minutes

Cook Time 8 minutes

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, FatContent 31.4, SaturatedFatContent 4.6, CholesterolContent 109, SodiumContent 1063.6, CarbohydrateContent 30.4, FiberContent 3, SugarContent 6.1, ProteinContent 27.2

CRAB CAKES WITH AÏOLI RECIPE | MYRECIPES

Crab Cakes with Aïoli Recipe | MyRecipes image

Provided by Tyler Dudley

Total Time 50 minutes

Prep Time 30 minutes

Cook Time 15 minutes

Yield Makes 1 1/2 dozen

Number Of Ingredients 21

Ingredients

1 tablespoon olive oil
1 cup yellow onion, finely chopped
½ cup celery, finely chopped
½ teaspoon salt, divided
¼ teaspoon freshly ground black pepper
2 garlic cloves, minced
2 tablespoons chopped green onions
¼ cup freshly grated Parmesan cheese
2 tablespoons creole mustard
¼ cup fresh lemon juice, divided
1 pound lump crab, picked
2 egg yolks
1 cup vegetable oil, divided
¼ teaspoon white pepper
½ teaspoon Worcestershire sauce
¼ teaspoon hot sauce
1 teaspoon seafood seasoning
1 cup fine breadcrumbs, divided
9 mini biscuits, split
18 slices yellow or red Roma tomatoes
1 cup arugula leaves

Steps:

Heat olive oil in a skillet over medium heat. Add onion and celery. Stir in 1/4 teaspoon salt and 1/4 teaspoon pepper. Sauté 5 minutes. Stir in garlic; sauté 2 minutes. Remove from heat; cool 5 minutes.
Combine onions, cheese, mustard, and 2 tablespoons lemon juice in a large bowl. Fold in crab. Fold reserved onion mixture into crab mixture. Set aside.
Combine egg yolks, 2 tablespoons lemon juice, remaining 1/4 teaspoon salt, and white pepper in a food processor; process until smooth. With processor running, pour oil through food chute in a slow, steady stream, and process until thick. Pulse in Worcestershire and hot sauce.
Stir in 1/2 cup aïoli mixture and 1/2 cup breadcrumbs. Form into 18 patties, about 1/4 cup each.
Combine remaining 1/2 cup breadcrumbs and seafood seasoning in a shallow dish. Dredge crab cakes in seasoned breadcrumbs.
Heat half of remaining oil in a large nonstick skillet over medium-high heat. Fry half of crab cakes in hot oil 2 to 3 minutes on each side until golden brown. Drain on paper towels. Repeat with remaining oil and cakes.
Place tomato slice on half of biscuit. Top with crab cake; dollop with aïoli and top with arugula leaves. Skewer with long wooden or bamboo pick to secure. Repeat.

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