Crab Cakes With Piquillo Pepper Aioli

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Crab Cakes with Piquillo Pepper Sauce

When buying canned crab, be sure to buy a good quality crab from the refrigerated section of your supermarket, not the crap crab they sell on the shelves.

Another, “I don’t feel like going to the grocery store, what’s in the pantry” meal. I made these delicious Crab Cakes with Piquillo Pepper Aioli with some canned lump-meat crab I had in the fridge.  So crabby good.

If you don’t happen to have a can of quality crab in your refrigerator, then go to the store, get some and make these.  When buying canned crab, be sure to buy a good quality crab from the refrigerated section of your supermarket, not the crap crab they sell on the shelves.

While I made these for dinner, they would also be an excellent appetizer or first course.  Just make them smaller…

Ingredients

  • 1 pound lump meat crab, double checked for shells
  • 3 roasted piquillo peppers, fine dice (or you could use roasted red peppers)
  • 3 green onions, white and green part, fine dice
  • 1/2 jalapeno pepper, seeded and finely diced
  • 1 tender stalk celery, finely diced (use an inside stalk)
  • 1/4 cup finely chopped Italian leaf parsley
  • 1/2 cup mayonnaise (I use Best Foods - Hellman's for you east coasters reduced fat)
  • 1 teaspoon Dijon mustard
  • 1 teaspoon worcestershire sauce
  • 1 teaspoon Old Bay seafood seasoning
  • 1 1/2 cups panko bread crumbs (about)
  • A neutral oil for frying (I use grapeseed oil)
  • For the Aioli

  • 1/3 cup mayonnaise (same as above)
  • 3 piquillo peppers, diced (or same as above)
  • 1 tablespoon chopped Italian parsley
  • 1 teaspoon balsamic vinegar

Method

Step 1

Put the crab in a large bowl. Add the chopped vegetables and mix lightly to distribute. Add the mayonnaise, mustard, Worcestershire and old bay, mix to combine (use a light hand so the crab stays in nice pieces); add about 1/2 cup of the panko and mix. The mixture should just hold together. Using a 1/3 cup measure, make patties, pressing lightly to make sure they hold and then turn them in the remaining panko crumbs to cover. Place on a sheet pan and refrigerate for about an hour.

Step 2

While the crab cakes are "resting" make the aioli. In a small blender, food processor or other whirling around thing, place all the aioli ingredients and pulse until mostly smooth but still with some texture.

Step 3

Heat neutral oil in a frying pan to a depth of about 1/4 inch. Add the crab cakes and cook until browned on one side, turn carefully and cook the other side until browned, crisp and hot throughout. Serve with aioli.

 


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