The gift of good taste.

Crab Cakes with Garlic Lemon Aioli

Yield: 10 3-inch cakes
or 24-30 mini cakes

Crab Cakes with Garlic Lemon Aioli

1 lb. jumbo, lump or backfin crab meat, picked through to remove shell fragments
¼ c. each small diced red, green and yellow bell pepper
½ c. small diced shallot
½ c. plus 4 tbsp. Olio Hojiblanca Extra Virgin Olive Oil
2 large egg, beaten
1 ½ c. Panko breadcrumbs, divided. (3/4 c. for coating cakes before cooking)
2-3 tbsp. Old Bay seasoning
¼ c. creole or Dijon mustard
1 c. mayonnaise
Olio Himalayan Pink Salt and pepper, to taste
1/3 c. chopped parsley

Garlic Lemon Aioli

1 c. mayonnaise
4 cloves, minced
2 lemons, zest and juice
Salt and pepper, to taste
Chives, chopped (optional)

Directions

  1.        Heat 4 tbsp. of the Olio Hojiblanca Extra Virgin Olive Oil in a medium-size saute pan and saute the shallots and the bell peppers until translucent, about 4-5 minutes. Remove from heat and allow to cool.
  2.        Add to bowl with pick through crabmeat, cooled peppers and shallots, eggs, panko, Old Bay, mustard, mayonnaise, Olio Himalayan Pink Salt, pepper and parsley. Mix gently to not break up the crabmeat. Refrigerate for 30 minutes.
  3.        Scoop enough crab mixture to make balls (about golf ball size). Set aside. In a large skillet, heat the remaining Olio Hojiblanca Extra Virgin Olive Oil. Roll balls in the remaining panko crumbs and flatten slightly. Add to the heated oil and fry until golden brown on both sides. About 2 minutes per side.
  4.        Serve warm with aioli sauce.

 

Garlic Lemon Aioli

Blend all the ingredients in a food processor or blender.