Crab Cakes With Piquillo Pepper Aioli Recipe Card

A delicious crab cake on a plate with salad and aoli.

This recipe for Crab Cakes with Piquillo Pepper Aioli shows you how to make a simple, and delicious crab cake using fresh or quality canned crab meat.

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Prep Time 15

Cook Time 15

Additional Time 1

Total Time 1 30

Course Fish & Seafood

Cuisine American

Servings servings

Calories 329 kcal

Equipment

Ingredients

1 pound fresh or lump meat crab double-checked for shells
3 roasted piquillo peppers fine dice (or you could use 1 roasted red pepper)
3 green onions white and green part, fine dice
½ jalapeno pepper seeded and finely diced
1 tender stalk celery finely diced (use an inside stalk and some leaves for extra flavor)
¼ cup finely chopped parsley
½ 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 ½ cups panko bread crumbs about
Neutral oil for frying I use grapeseed oil
For the Aioli
⅓ cup mayonnaise same as above
3 piquillo peppers diced (or same as above)
1 tablespoon chopped parsley
1 teaspoon balsamic vinegar

Instructions

Put the crab in a large bowl. Shake and listen for the sounds of shells, Remove shells as necessary.
Add the chopped vegetables and mix lightly to distribute. Add the mayonnaise, mustard, Worcestershire, and old bay, mix to combine (use a light hand so the crab stays in nice pieces); add about ½ cup of the panko and mix.
The mixture should just hold together.
Using a ⅓ cup measure, make patties, pressing lightly to ensure they hold and then turning them in the remaining panko crumbs to cover. Place on a rack set over a sheet pan and refrigerate for about an hour.
While the crab cakes are "resting" make the aioli. In a small blender, food processor, or other whirling around thing, place all the aioli ingredients and pulse until mostly smooth but still with some texture.
Heat neutral oil over medium heat in a frying pan to a depth of about ¼ inch. When hot, add the crab cakes and cook until browned on one side, turn carefully and cook the other side until browned, crisp, and hot throughout. Serve with aioli.

Notes

Nutritional Data may not be 100% accurate. It assumes 2 tablespoons aioli.

Nutrition

Serving: 2 crab cakesSodium: 1258mgFiber: 1gCholesterol: 61mgCalories: 329kcalTrans Fat: 2gMonounsaturated Fat: 5gPolyunsaturated Fat: 4gFat: 19gCarbohydrates: 16g

Keyword crab cakes, piquillo pepper, spicy crab cake

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