Smitten Crab Cakes &
Roasted Red Pepper Aioli
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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 |
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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
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
