Best 3 Crab Cakes With Lemon Aioli Recipes

ALMOND FLOUR CRAB CAKES WITH LEMON AIOLI

Steps:

• Make the crab cakes: Whisk together mayonnaise, mustard, egg, egg yolk and lemon zest and juice in a large bowl. Mix in 2 cups of almond meal, scallions and herbs until thoroughly combined. Gently fold in crab. Season with salt and white pepper, cover with plastic wrap and chill for 30 minutes.
• Meanwhile, make the aioli: Combine egg yolks, mustard, garlic and lemon zest and juice in a blender or food processor and purée until smooth. With machine running, slowly drizzle in the grapeseed oil a few drops at a time until the mixture begins to thicken. Gradually increase the oil to a thin, steady stream, blending to a uniform creamy consistency. If aioli breaks, drizzle in a little lukewarm water a few drops at a time until consistency is reached again. Season with salt and pepper to taste. Will keep 2 days or more in an airtight container in the refrigerator.
• Mix remaining 2/3 cup almond meal and cornmeal in a pie plate and season lightly with salt and pepper. Divide crab mixture into 12 equal portions and form into 2-inch patties. Coat in almond-cornmeal mixture.
• Heat 1/4 cup canola or grapeseed oil in a 12-inch skillet over medium-high heat until the oil is hot but not smoking, about 2 minutes. Cook crab cakes in batches, 3 to 4 minutes per side until deep golden brown and crisp, wiping out the skillet and adding fresh oil between the batches. Transfer to a paper-towel-lined tray. Crab cakes can be kept warm in a 200-degree oven for up to 30 minutes.

SPICY CRAB CAKES WITH LEMON AIOLI SAUCE

Steps:

• Heat a medium size pan over medium heat. Add the butter. Once melted add the shallot, 1 clove of garlic and red pepper. Lightly saute until tender, about 3 minutes. Season with salt and pepper. Remove from heat and allow to cool.
• In a medium bowl, mix together mayonnaise, Dijon mustard, lemon zest, crab boil seasoning, fresh parsley, 1/2 cup of the panko and egg. Mix in cooked vegetables, hot sauce, and salt and pepper, to taste. Add crabmeat and stir well.
• Form crab cakes using about 2 tablespoons of crab mixture for each cake.. Flatten until they're about 3/4 inches high. Dip the cakes into the remaining panko.
• Add oil to a large skillet over high heat. Add crab cakes and saute, flipping once, until golden brown and crisp, about 5 to 6 minutes per side. Serve with Lemon Aioli.
• In a medium bowl, mix all the ingredients together.

CRAB CAKES WITH LEMON AIOLI

Steps:

• To make the aioli, using mortar and pestle, grind the garlic and a pinch of salt together. Add the egg yolk and whisk until thick and sticky, about 15 seconds. Gradually whisk in the canola oil, a drop at a time until the sauce thickens, and then in a thin stream. Whisk the olive oil and then the lemon zest and lemon juice. Season with salt and pepper. Add more lemon juice if necessary.
• Pick over the crabmeat for shell fragments and drain in a sieve for up to 15 minutes, if needed. In a bowl, combine the crabmeat, chives, shallot, celery, creme fraiche, lemon zest, and Tabasco sauce, salt and pepper to taste. Gently stir to combine. In a deep bowl, whisk the egg white until stiff peaks form, then fold the egg white in the crab mixture. Place the cornmeal in a shallow bowl.
• Form 1/3 cup of the crab mixture into a flat patty. Repeat with the remaining mixture to make 6 crabcakes, placing each on a small baking sheet. Using a metal spatula, transfer each crab cakes to the bowl of cornmeal and carefully turn to coat evenly on all sides. Return the cakes tot he baking sheet and refrigerate for 1 hour; this will help them hold together when fried.
• In a large frying pan over medium heat, heat about 1/4 inch canola oil until the oil shimmers. Add the cakes in batches and fry until golden, 1-2 minutes on each side. Keep the crab cakes warm in a 200°F oven while frying the remaining cakes.
• In a medium bowl, whisk together the olive oil, lemon juice until blended. Add the watercress or arugula and toss to coat. Add salt and pepper to taste and toss again. Divide the dressed greens among 3 salad plates or 2 dinner plates. Divide the crab cakes over the greens and top each with a dollop of lemon aioli. Serve at once.