Seafood » Creole Crab Cakes
A little Creole seasoning goes a long way and gives these generously-sized crab cakes the perfect kick. Great as an appetizer, or add a nice salad and you've got a meal. Nothing better than a simple crab cake with big chunks of crab. Y'all better try this.
Ingredients
For the Crab Cakes
- 1 cup Panko breadcrumbs + extra for coating crabcakes a second time
- 1 red pepper, diced
- 1 yellow pepper, diced
- 1 shallot, diced
- 2½ cups fresh crab meat
- 1 cup *aioli (see ingredients below) or mayonnaise
- 1 tbsp creole seasoning (black pepper, cayenne, salt)
For the Aioli Sauce
- 1 cup canola oil
- 1 tsp Dijon mustard
- 2-4 garlic cloves
- 2 egg yolks
- 1/8 tsp salt
- 1 tsp rice wine vinegar
How-to
Make the Aioli Sauce (you can skip this step if you use jarred mayonnaise)
- Mix garlic and salt in a food processor and transfer to a bowl
- Add and whisk egg yolks and mustard and slowly add the oil while whisking steadily
- Add the rice wine vinegar and mix well
- Set aside
Prepare the Crab Cakes
- Preheat oven to 275-300º
- In a large bowl mix the peppers and shallots into the crab meat
- Next mix in the ailoi or mayonnaise and the creole seasoning
- Add bread crumbs
- Form into patties and let set in fridge for 20 minutes
- Once set, toss each patty in panko again, fry them on one sides in skillet or pan with light oil until golden brown, then flip and finish in oven, 275-300º, for 2-4 minutes
Comments (2)
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Posted Saturday, February 28, 2009, at 6:45 am by karen kopper:MMMMMmmm, Now thats a beautiful crab cake!!
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Posted Thursday, February 19, 2009, at 2:24 pm by Jessie Zubatkin:i'm so making these.
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