Crab Cakes with Chili Lime Aioli

Crab Cakes with Chili Lime Aioli

Satisfy your craving for seafood with these "more crab than bread" crab cake. You can easily double the batch and freeze for future use. You can also mix these up a day or two before serving - cook just prior to serving.

Crab Cakes with Chili Lime Aioli
4 Tbsp olive oil
¾ cup diced onion
½ cup diced celery
½ cup diced red bell pepper
1 Tbsp Alchemy Cajun Blend
½ tsp Alchemy Himalayan Pink Salt
1 pound lump crab meat
½ c mayonnaise
1 Tbsp spicy brown mustard
Dash or 2 of Franks Hot Sauce
1 cup Panko bread crumbs
Butter for cooking

Heat 2 Tbsp olive oil in a sauté pan over medium heat. Add the onions, celery, and peppers. Add Alchemy Cajun Blend and HImalayan Pink Salt. Sauté for 5-7 minutes until vegetables are tender. Remove pan from heat and cool.

In a mixing bowl, combine the crabmeat, mayonnaise, mustard and hot sauce. Fold the cooled sautéed vegetables,and bread crumbs into the crab mixture. Mix gently, but thoroughly. Taste and adjust seasonings. Portion into ⅓ cup balls. Form balls into patties, about 1 inch thick

Using vegetable pan, melt 2 pats of butter, add crab cakes to pan - but do not crowd, cooking in batches if necessary. 2-3 minutes per side. Cakes should be browned, a little crispy, and heated through. You can keep warm in a 200 degree oven until ready to serve. Serve topped with a dollop of Chili Lime Aioli.

Chili Lime Aioli
3 Tbsp mayo + 1 Tbsp Sriracha + 1-2 Tbsp of fresh lime juice. Mix all ingredients well.

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