MARYLAND CRAB CAKES WITH SUN-DRIED TOMATO AIOLI
From Silvia Lehrer's cooking column in Dan's Papers from the East End of Long Island, NY. This recipe comes from a Baltimore resident, Helen Wheatley Parker.
Provided by Oolala
Categories Sauces
Time 35m
Yield 1/2 cup aioli, 6 serving(s)
Number Of Ingredients 16
Steps:
- For the crab cakes: Heat oil in large skillet and add the scallions, celery and red pepper dice. Saute for 4-5 minutes until vegetables are barely tender.
- Remove from heat, transfer to a plate and let cool.
- In a mixing bowl, beat the egg and whisk in the Old Bay, mayonnaise, mustard, salt, pepper and parsley.
- Add the cooled vegetable mixture and stir to mix.
- Add crab meat and 2 tablespoons breadcrumbs and stir gently to mix, be careful not to break up the crab meat.
- Scoop about one-half cup of the mixture for each cake and shape them. Use extra crumbs to coat the outside if cakes are too moist.
- Arrange on a plate, cover with plastic wrap and refrigerate for 15-20 minutes.
- When ready to cook, melt shortening in a skillet over medium heat. Put crab cakes in 3-4 at a time and saute until golden brown, no longer than 3 minutes per side.
- To make the aioli simply add the sun-dried tomatoes and the mayonnaise together and stir well to mix.
- Taste for additional seasoning (salt and pepper) and refrigerate until ready to serve.
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mohamad ishaq tailor
[email protected]I'm so glad I found this recipe. These crab cakes were the best I've ever had.
Vickyy Wanjiku
[email protected]These crab cakes were amazing! I'll be making them again for sure.
Open Imran
[email protected]I'll definitely be making these crab cakes again. They were delicious!
Joseph Sexton
[email protected]These crab cakes were good, but I think I'll try a different recipe next time.
Tutu Mompati
[email protected]Overall, I thought these crab cakes were just okay. I've had better.
Kandidus Robert
[email protected]The crab cakes fell apart when I tried to flip them. I think I'll try a different recipe next time.
celi celii
[email protected]I found the crab cakes to be a bit bland. I think I'll add some more seasoning next time.
John Bunch
[email protected]These crab cakes were a bit too oily for my taste.
Irfan Rana
[email protected]I made these crab cakes for my family, and they loved them. They said they were the best crab cakes they'd ever had.
Musilimat Aweda
[email protected]I've never made crab cakes before, but this recipe made it easy. They turned out great!
Jackie Williams
[email protected]I'm not a big fan of crab cakes, but I thought I'd give this recipe a try. I was pleasantly surprised! The crab cakes were delicious, and the aioli was the perfect accompaniment.
Wajahat Raja
[email protected]These crab cakes were a hit at my party! Everyone loved them.
Faridah Hussien
[email protected]I love crab cakes, and this recipe did not disappoint. The crab cakes were flavorful and moist, and the aioli was perfect.
Rana Grana
[email protected]These crab cakes were easy to make and turned out great! The aioli was a nice touch.
Md Jahirul
[email protected]I've made crab cakes many times before, but this recipe is by far the best. The addition of sun-dried tomatoes to the aioli was genius, and it really took the dish to the next level.
samania rashid
[email protected]I followed the recipe exactly, and the crab cakes turned out perfectly. They were crispy on the outside and moist and flavorful on the inside. The aioli was also delicious, and it really made the dish.
Patricia Lee Arroyo
[email protected]These crab cakes were absolutely delicious! The sun-dried tomato aioli was the perfect complement to the crab cakes, and the overall flavor was out of this world. I will definitely be making this recipe again and again.