These delicious crab cakes are lightly fried until golden and crispy, placed in a dollop of aioli and topped with fresh herbs.
Directions for: King Crab Cakes with Lemon Aioli and Herb Salad
Ingredients
King Crab Cakes2 cups (500 mL) King crab meat, cooked and picked
cup (125 mL) red pepper, finely chopped
cup (125 mL) green pepper, finely chopped
2 Tbsp (30 mL) shallots, finely chopped
head garlic
carrot
1 Tbsp (15 mL) hot sauce
tsp (2.5 mL) paprika
tsp (2.5 mL) onion powder
2 eggs, yolks only
lemon, juice only
1 tsp (5 mL) Worcestershire sauce
Salt, to taste
2 - 3 Tbsp (30-45 mL) fresh breadcrumbs
cup (125 mL) all-purpose flour
3 eggs, beaten
1 cup (250 mL) panko breadcrumbs
2 Tbsp (30 mL) vegetable oil
Lemon Aiolicup (125 mL) mayonnaise
1 tsp (5 mL) lemon zest
1 lenon, juice only
Salt and pepper, to taste
Herb Saladeach mache, cilantro, basil, mint and tarragon
1 Tbsp (15 mL) olive oil
Salt, to taste
Directions
King Crab Cakes1. Place the peppers, shallots, garlic and carrot into a food processor, pulse until fine, set aside.
2. In a separate bowl, add hot sauce, paprika, onion powder, egg yolks, lemon juice, Worcestershire and salt. Whisk to combine.
3. Add the vegetable mixture to the hot sauce mixture, stir. Add breadcrumbs and gently mix.
4. Form into 3 oz (85g) patties.
5. In separate bowls add flour, eggs and panko. Dip crab cakes into one bowl at a time, ending with panko. Crab cakes should be nicely coated and ready for cooking.
6. Heat a frying pan to medium high heat and add oil. Fry crab cakes for 2-3 minutes per side.
Lemon Aioli1. In a bowl, combine ingredients.
Herb Salad1. To plate: Add a little aioli to the centre of the plate. Place a crab cake on top. Add another dollop of aioli on top of the crab cake. Garnish with Herb Salad and a little lemon zest.
See more: Appetizer, Eggs/Dairy, Fry, Herbs, Party Favourites, Seafood, Shellfish, Vegetables