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When buying canned crab, be sure to buy a good quality crab from the refrigerated section of your supermarket, not the crap crab they sell on the shelves.
Another, “I don’t feel like going to the grocery store, what’s in the pantry” meal. I made these delicious Crab Cakes with Piquillo Pepper Aioli with some canned lump-meat crab I had in the fridge. So crabby good.
If you don’t happen to have a can of quality crab in your refrigerator, then go to the store, get some and make these. When buying canned crab, be sure to buy a good quality crab from the refrigerated section of your supermarket, not the crap crab they sell on the shelves.
While I made these for dinner, they would also be an excellent appetizer or first course. Just make them smaller..
Crab Cakes With Piquillo Pepper Aioli
Ingredients
- 1 pound lump meat crab, double checked for shells
- 3 roasted piquillo peppers, fine dice (or you could use roasted red peppers)
- 3 green onions, white and green part, fine dice
- 1/2 jalapeno pepper, seeded and finely diced
- 1 tender stalk celery, finely diced (use an inside stalk)
- 1/4 cup finely chopped Italian leaf parsley
- 1/2 cup mayonnaise (I use Best Foods - Hellman's for you east coasters reduced fat)
- 1 teaspoon Dijon mustard
- 1 teaspoon worcestershire sauce
- 1 teaspoon Old Bay seafood seasoning
- 1 1/2 cups panko bread crumbs (about)
- A neutral oil for frying (I use grapeseed oil)
For the Aioli
- 1/3 cup mayonnaise (same as above)
- 3 piquillo peppers, diced (or same as above)
- 1 tablespoon chopped Italian parsley
- 1 teaspoon balsamic vinegar
Method
No Steps Found !
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