Crabcakes with Marchessa Aioli

Crabcakes with Marchessa Aioli
Ingredients :
Lemon Dill Aioli Sauce:
1 cup mayonnaise
2-3 tbsp. First Taste Lemon Fused Olive Oil
1/4 cup Marchessa Pesto (carried at First Taste)

Crab Cakes:
1 green onion, finely chopped
2 tbsp. finely chopped red bell pepper
1 garlic clove, minced
1 tbsp. Dijon mustard
1 egg
2-4 tbsp. mayonnaise
1/2 tsp minced fresh parsley
1 tsp First Taste Red Cayenne Chili Pepper Olive Oil
1 cup panko
1/4 cup grated Parmesan
1 lb white or claw crabmeat
3 tbsp. First Taste Organic Butter Olive Oil
To make the aioli, combine all the ingredients in a bowl and stir well. Refrigerate until chilled. The sauce will thicken as it chills.

To prepare the crab cakes, combine the onion, bell pepper, and garlic and add the mustard, 1 egg, mayonnaise, parsley, Red Cayenne Chili Pepper Oil and 1/2 cup panko, to taste, and mix well. Gently fold in the crabmeat.

Form the mixture into 8 patties, about 1/2 inch thick. In a mixing bowl, combine the remaining 1/2 cup panko with the parmesan. Roll cakes in the panko parmesan mixture to coat both sides.

Pre-heat a skillet to medium heat and add the Organic Butter Oil. Saute the crab cakes for approximately 3 minutes on each side or until golden brown. Serve immediately with the aioli.

Recipe compliments of Chef Tanya Schaeffer
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