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Smitten Crab Cakes & 
Roasted Red Pepper Aioli


INGREDIENTS: 
CRAB CAKE: 
2 cups panko breadcrumbs (1 cup separated)
1 tablespoon minced fresh Cilantro
2 tablespoons Light Mayonnaise
1 teaspoon lemon juice
1 1/2 teaspoon Dijon mustard
¼ cup diced red bell pepper
1 teaspoon Worcestershire sauce
1/8 teaspoon salt
1/2 teaspoon red pepper flakes
9 ounces lump crabmeat/ Imitation Crab (chopped)
2 tablespoon olive oil
1 lemon, quartered


ROASTED RED PEPPER AIOLOI:
1 large garlic clove
1 tbs lemon juice
1/2 cup roasted red bell peppers
1/3 cup of low fat mayonaise
Picture

HOW TO: 
CRAB CAKE: 
Combine 1 cup panko and next 10 ingredients, stir well. Add crab stir gently until mixed. Place remaining 1 cup panko in a shallow dish. Make sure your hands are wet, shape mixture into flat cakes. Coat with panko. Makes 4 patties.

Heat large nonstick skillet over medium-high heat. Add oil. Add patties; cook 5  minutes on each side oruntil golden. Serve with red pepper aioli & lemon wedges

AIOLI:
Blend all items together in food processor, add salt & pepper to taste... YUM


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