Recipes

Mini Crab Cakes with Citrus Aioli

Mini Crab Cakes with Citrus Aioli

Mini Crab Cakes with Citrus Aioli Ingredients:
2 1/2 cups cleaned crab meat - (from 2 cooked crab)
1/2 cup panko or bread crumbs
1 egg - whisked
1/4 cup mayonnaise
2 scallions - minced
1/4 cup cilantro - chopped
1/4 cup parsley - chopped
1 tablespoons mint - chopped
1 tablespoon lemon zest
1 tablespoon lemon juice - fresh
1/2 teaspoon old bay seasoning
1 teaspoon Worcestershire sauce
1/4 teaspoon salt and freshly ground pepper

Citrus Aioli
1/2 cup mayonnaise (preferably homemade)
1/4 teaspoon orange zest
1/2 teaspoon lemon zest
1 teaspoon mint chiffonade
1 teaspoon lemon juice
Combine all ingredients in bowl and reserve in refrigerator until ready to serve.

Preparation:
Combine all ingredients in large bowl except crab meat. Mix all ingredients, then gently stir in crabmeat. Shape mixture into 3/4 in. round cakes and place on tray - should make 12-14. In heavy skillet, heat 2 tablespoons olive oil then add the cakes - cook until brown about 3-4 minutes and turn cook another 3-4 minutes. Place on warm serving tray and continue to cook all cakes. Serve immediately with citrus aioli.

Serve with:
Kunde Family Winery Chardonnay