Mini Crab Cakes With Spicy Aioli |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 8 |
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I made these yummy crab bites yesterday for a small dinner party. I saw Detroit Tokyo's recipe for pickled radishes and thought that would be such a pretty (and crunchy) garnish for them. See the photo and judge for yourself, or better yet, MAKE THESE :-) Ingredients:
1 pound fresh dungeness crab meat |
1/4 cup mayonnaise |
1/4 cup finely chopped green onion/chives |
2 cage free eggs, lightly beaten |
1 teaspoon worcestershire sauce |
1 teaspoon prepared yellow mustard |
1/2 teaspoon cayenne pepper |
2 cup panko bread crumbs |
butter and olive oil (for frying) |
pickled radishes or small lemon wedges, for garnish |
spicy aioli |
1/4 cup mayonaise |
mcilhenny tabasco chipotle pepper sauce, to taste |
fresh lemon juice, to taste |
pickled radishes (note: thinly slice the radishes for the crab cakes) |
radish-pickles.html >refrigerator radish pickles |
Directions:
1. Mix egg, mayo, onion and seasonings in a bowl until combined.
2. Add the crab and half of the panko bread crumbs and mix. Don’t over mix, you want the crab to remain in discernible chunks (not shredded mush).
3. Form the mixture into cakes of the desired size and coat them in the remaining panko.
4. Place the crab cakes on a plate covered with wax paper, cover them and place them in the fridge for at least 2 hours (this lets them solidify a bit and makes them a lot easier to manipulate when it comes time to fry them).
5. Heat a non stick pan over medium heat. Add a bit of olive oil and some butter.
6. Fry the crab cakes until golden brown. Approximately 3 minutes on each side.
7. Serve topped with spicy mayo and a radish sliver or lemon wedge (a bit of arugula on the plate never hurts either).
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