Best 7 Mini Crab Cakes With Spicy Avocado Aioli Recipes

EASY BAKED CRAB CAKES WITH AVOCADO

Steps:

• Preheat oven to 350 degrees F.
• Combine first 4 ingredients in a large bowl.
• Fold in saltines, onions and celery.
• Fold crab meat into the cracker mixture just until combined allowing some larger pieces of crab to stay intact.
• Scoop out Tablespoon (or 1/4 cup) portions of the mixture and tightly compress to form small, slightly rounded patties.
• Place patties on a baking sheet lined with parchment paper.
• Bake uncovered for approximately 30 minutes or until the crab cakes are firm and slightly browned, flipping once half way through the baking process.
• Combine ingredients in a food processor and blend until smooth. Add salt and pepper to taste.

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 SPICY AVOCADO SAUCE

Steps:

• Put oven rack in middle position and preheat oven to 400°F. Line a baking sheet with foil.
• Make sauce:
• Pulse avocado with mayonnaise, lime juice, salt, sugar, and one fourth of chile in a food processor until chile is finely chopped. Add milk and purée until smooth. Add more chile if desired, processing until smooth. Transfer sauce to a bowl and chill, covered.
• Make crab cakes:
• Stir together crabmeat, mayonnaise, chives, lemon juice, mustard, pepper, and 1 tablespoon panko in a large bowl until blended well, then chill, covered.
• Melt butter in a medium nonstick skillet over moderate heat, then cook garlic, stirring, until golden and fragrant, about 2 minutes. Add herbes de Provence, salt, and remaining 7 tablespoons panko and cook, stirring, until golden brown, about 6 minutes. Transfer crumbs to a plate to cool. Discard garlic.
• Divide crabmeat mixture into 4 mounds on a sheet of wax paper. Form 1 mound into a patty, then carefully turn patty in crumb mixture to coat top and bottom. Transfer to a baking sheet and repeat with remaining 3 mounds, then sprinkle remaining crumbs on top of crab cakes. Bake until heated through, about 15 minutes. Serve crab cakes with sauce.

MINI CRAB CAKES WITH SPICY AVOCADO AIOLI

Steps:

• For Crab Cakes 1. whisk together the first 10 ingredients 2. add in the crab meat breaking up slightly 3.add in 1 cup of panko 4. form into patties of desired size. at this stage, actually spread the crab mixture onto a sheet pan (about 1/2 inch thick) and use a small round cookie cutter to get the right shape 5. using remaining 1 cup panko coat each crab cake. chill for at least an hour 6. bake at 400 degrees for 15-20 minutes turning once half way, on a parchment lined baking sheet. when they are almost done, set broiler on high to brown. about 1 minute then flip and brown 30 second on other side. watch carefully they brown quickly 7. serve with lemon wedge and spicy avocado aioli For Spicy Avocado Aioli add first 6 ingredients in the food processor and pulse a few times until smooth. slowly add milk and puree until smooth and has reach the consistency that you want

MINI CRAB CAKES

Steps:

• Mix together crabmeat, egg, 1/3 cup yogurt, red pepper, green onion, lemon zest fresh cracked pepper, and 1/2 cup breadcrumbs.
• Form mini crab cakes using a tablespoon or small ice cream scoop, and coat the crab cakes in remaining breadcrumbs, placing them onto a parchment lined baking sheet. Spray lightly with cooking spray.
• Bake in a 400 degrees F preheated oven for 12-15 minutes or until lightly golden.
• Mix remaining yogurt, lemon juice, chopped parsley and basil. Season with cracked black pepper. Serve sauce with crab cakes.

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.

MINI CRAB CAKES

Steps:

• Mix the first six ingredients. Refrigerate, covered, until serving. For crab cakes, combine egg, bread crumbs, mayonnaise, onion, parsley, mustard, seafood seasoning and pepper sauce. Fold in crab. Refrigerate at least 30 minutes., With floured hands, shape 2 tablespoonfuls crab mixture into 1/2-in.-thick patties. In a large skillet, heat oil over medium heat. Add crab cakes in batches; cook until golden brown, 3-4 minutes on each side. Top each with a pickle slice and sauce. Sprinkle with chives.