Simple and Elegant Crab Cakes With Aioli
- Ready In:
- 35mins
- Ingredients:
- 11
- Serves:
-
4-6
ingredients
- 2⁄3 cup mayonnaise
- 1⁄3 cup sour cream
- 2 tablespoons Dijon mustard
- 1 small red onion, minced
- 1⁄2 large red pepper, minced
- 1 egg, slightly beaten
- kosher salt & freshly ground black pepper
- 2 lbs lump crabmeat, picked over to remove bits of shell and cartilage
- 1 cup mayonnaise
- 4 garlic cloves, minced
- 2 tablespoons minced fresh parsley
directions
- To make Aioli:.
- Combine 1 cup mayonnaise with 4 minced cloves garlic and ½ t salt,
- let stand while cakes are prepared.
- The Cakes:.
- Preheat over to 400, and spray sheet pan with cooking spray.
- In a mixing bowl, combine the mayonnaise, sour cream, mustard, onion, red pepper, egg and salt and pepper. Fold in the crab meat gently with rubber spatula, until just combined.
- Gently form mixture into 16 mini-cakes, 1 inch thick.
- Place formed cakes on sheet pan. Bake cakes for 15 minutes, or until lightly golden.
- Run a spatula under them after 7-8 minutes to make sure they are not sticking.
- When cakes are golden, place under preheated broiler 2-3 minutes or until they are lightly browned on top.
- Remove from broiler and let stand for 5 minutes.
-
To serve:
- Spread 1 T of aioli under each cake. Top cakes with 1 t aioli and sprinkle with fresh, minced parsley. Serve with lemon wedges.
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RECIPE SUBMITTED BY
I went to culinary school and am really focusing my culinary attention on losing weight and keeping it off! I am always looking for great ways to tweak recipes to make them low cal/low carb.