Best 6 Caribbean Crab Cakes With Jerk Aioli Recipes

CRAB CAKES

Steps:

• Combine the eggs, mayonnaise, dry mustard, mustard, seafood seasoning and Worcestershire in a large bowl and whisk together. Add the breadcrumbs and mix to make a creamy consistency. Place the crabmeat in a separate large bowl. Very gently fold the wet mixture into the crabmeat, being careful not to break up any of the big lumps, until the mixture just holds together.
• Preheat the oven to 400 degrees F. Line two baking sheets with parchment paper.
• Form the crab mixture into 8-ounce cakes. Lay on the prepared baking sheets, sprinkle with a little melted butter and cook until golden brown, 15 to 20 minutes.

CRAB CAKE SLIDERS WITH BLOOD ORANGE AIOLI

Steps:

• Preheat the oven to 350 degrees F.
• For the blood orange aioli: Combine the mayonnaise, blood orange juice, mustard, zest and garlic in a mixing bowl. Season with salt and pepper.
• For the crab cake sliders: In a large mixing bowl, gently combine the crackers, mayonnaise, parsley, seafood seasoning, hot sauce, egg and some salt and pepper. Gently fold in the crab meat until just combined. Lightly form 24 patties by taking 2 tablespoons of the crab mixture and rolling it into 2-inch balls, about the size of a golf ball. Place the patties on a baking sheet lined with a silicone mat. Spread each patty with 1/4 teaspoon of mayonnaise, and sprinkle with additional seafood seasoning.
• Bake until light golden brown, 10 to 15 minutes.
• Butter each slider bun and lightly griddle to toast.
• For the sandwich build: Spread the bottom half of a bun with some aioli. Place a crab cake on top. Top the cake with some mesclun greens, and finish with the top bun.

CRAB CAKES WITH KEY LIME AIOLI RECIPE - (5/5)

Steps:

• Mix all ingredients for key lime aioli first, it must sit in the refigerator for at least 2 hours. Warm olive oil in a saute pan. Add 1/2 cup finely diced green pepper, 1 small finely diced small yellow onion, 1 tsp minced garlic. Saute until tender (about 5 minutes). Transfer above to non-metalic bowl and stir in 1/3 cup mayo, 1 lightly beaten egg, 2 tbsp key lime juice, 1 tsp Jamaican jerk seasoning, and 1 tsp dry mustard. Mix in 1 lb cooked lump crab, 1 tsp sea salt, 1 tsp fresh ground pepper, and 1 cup bread crumbs. Shape into 2 inch diameter cakes. Spread some bread crumbs on a plate and roll cakes in crumbs to coat. Transfer to a baking sheet and refrigerate for 30 to 45 minutes. Fry cakes in about 1/4 cup olive oil in a large fry pan. Transfer to paper towels. Serve with key lime aioli and slices of fresh lemon.

SPICED CRAB CAKES WITH LEMON & LIME AïOLI

Steps:

• Combine the crab, spring onions, chilli and coriander in a large bowl. Heat a small frying pan and toast the sesame seeds. While they're still hot, use a pestle and mortar to roughly grind, then tip into the bowl with the crab. Add the breadcrumbs, egg yolk and seasoning, and mix lightly. Shape into 6 patties and chill for at least 30 mins.
• For the aïoli, mix the mayonnaise, zests and a squeeze of lemon juice. Heat 0.5cm depth oil in a non-stick frying pan. Dust the crab cakes with a little flour and fry gently for 3 mins on each side until crisp and golden. Drain on kitchen paper. Serve the crab cakes with the zesty mayonnaise, wedges of lime and a few coriander leaves scattered over the top.

CRAB CAKES WITH BASIL AïOLI

Steps:

• Combine crabmeat, red peppers, 3 tablespoons Basil Aioli and lemon peel in large bowl. Mix in 1 1/3 cups breadcrumbs. Season to taste with salt and pepper. Mix in yolks (mixture will be soft).
• Form crab mixture into eight 3/4-inch-thick cakes, using generous 1/4 cupful for each. Coat cakes on both sides with flour; shake off excess. Brush both sides with beaten whites, then coat with remaining breadcrumbs. Cover; chill at least 2 hours and up to 6 hours.
• Melt butter in heavy large skillet over medium-high heat. Working in batches, cook cakes until golden brown and heated through, about 4 minutes per side. Place 2 cakes on each plate. Serve with remaining Basil Aioli.

CARIBBEAN CRAB CAKES WITH JERK AIOLI

Steps:

• Preheat oven to 350 degrees In a medium sized bowl add crab meat; gently toss with green onions. Fold ½ cup aoli mixture into crab meat with rubber spatula. Sprinkle panko breadcrumbs over the top, gently combine. Form into 6 equal patties, Pan fry crab cakes in butter and olive oil. Sauté on each side 2-3 minutes or until golden brown. Place in baking dish and bake for 10-12 minutes.