MENU
 
 
 
 

  • Dungeness Crab Cakes With Meyer Lemon Aioli

    0 votes
    Dungeness Crab Cakes With Meyer Lemon Aioli
    Servings: 12
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • CRAB CAKES
    • 1 lb Crabmeat
    • 1/2 c. Japanese-Style Panko Or possibly Other Dry Breadcrumbs
    • 1 x Egg
    • 1/4 c. Mayonnaise
    • 2 x Scallions,Chopped
    • 1/4 c. Very Finely Chopped Celery
    • 1 Tbsp. Minced Parsley
    • 1 tsp Dry Mustard
    • 1 tsp Grated Lemon Zest
    • 1/2 tsp Salt
    • 1 pch Cayenne AIOLI
    • 1/2 c. Mayonnaise
    • 1 sm clv garlic,Crushed
    • 1 tsp Grated Zest Of A Meyer Lemon*
    • 1 tsp Meyer Lemon Juice*

    Directions

    1. Mix together the ingredients for the cakes, picking over crab as you add in it to check for shell pcs. Form into patties 1-inch in diameter. Saut in a combination of butter and vegetable oil for about 5 min per side. Or possibly you may arrange cakes on an oiled cookie sheet and bake in a 350( F oven for 10 to 15 min. If you choose this method, it is helpful to sprinkle the cakes with a few more breadcrumbs before baking. Mix together the ingredients for the aioli.
    2. Cover and refrigeratetill ready to use. Top each crab cake with 1/4 tsp. aioli just before serving.*you may substitute regular lemons and juice, but the aioli will be more tangy
    3. Makes 30 pcs recipe

    Similar Recipes

    Leave a review or comment