CRAB AIOLI RECIPES

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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

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 TOAST WITH LEMON AIOLI RECIPE | BON APPÉTIT



Crab Toast with Lemon Aioli Recipe | Bon Appétit image

This dish is only as good as the crab it’s made with; buy the best you can get.

Provided by Mercer Kitchen in NYC

Yield 4 Servings

Number Of Ingredients 14

1 large egg yolk*
1 garlic clove, finely grated
1 tsp. finely grated lemon zest
2 Tbsp. (or more) fresh lemon juice
1 tsp. Dijon mustard
Kosher salt
1 cup vegetable oil
8 oz. lump crabmeat, picked over
2 Tbsp. chopped fennel fronds
1–2 serrano chiles, seeded, finely chopped
6 Tbsp. extra-virgin olive oil, divided
Kosher salt
4 ¾”-thick slices country-style sourdough bread
Lemon wedges (for serving)

Steps:

  • Whisk egg yolk, garlic, lemon zest and juice, mustard, and a large pinch of salt in a medium bowl. Whisking constantly, slowly drizzle in oil, drop by drop at first, until aioli is thickened and smooth; season with salt and more lemon juice, if desired.
  • DO AHEAD: Aioli can be made 1 day ahead. Cover and chill.
  • Toss crabmeat, fennel fronds, 1 chile, and 2 Tbsp. oil in a medium bowl. Season with salt; add more chile, if desired.
  • Drizzle both sides of bread with remaining 4 Tbsp. oil, and working in batches, toast in a large skillet over medium-high heat until golden brown, about 2 minutes per side.
  • Spread each piece of toast with 1 Tbsp. aioli. Top with crabmeat; cut each toast into 4 pieces. Place a small dab of aioli in center of each piece; serve with lemon wedges. (Extra aioli can be used for dressings or dips.)
  • DO AHEAD: Crabmeat mixture can be made 2 days ahead. Cover and chill.
  • *Raw egg is not recommended for infants, the elderly, pregnant women, people with weakened immune systems…or people who don't like raw egg.

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