CRAB CAKES W/ SAFFRON AIOLI

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

Ingredients

  • 1 c. bread crumbs
  • 2 eggs, lightly beaten
  • 2 lbs. lump crabmeat
  • 1/2 c. cilantro (or flat-leaf parsley)
  • 4 scallions, chopped
  • 1 red bell pepper, seeded/diced
  • 1 yellow bell pepper, seeded/diced
  • 1 jalapeno, seeded/diced (optional)
  • 2/3 c. mayonnaise
  • S&P

Directions

  • Gently mix all ingredients. Form into cakes. Sautee in vegetable oil in a large pan, until golden (about 2-3 minutes per side).
  • I serve my crab cakes with a saffron aioli: Steep a large pinch of saffron in 1/4 c. red wine vinegar.
  • Cool and stir into 1 c. mayonnaise. A
  • dd 1 crushed garlic clove, S&P.

Notes

This is a tried and true recipe for crabcakes, adapted from the Martha Stewart Living Cookbook. The aioli recipe is mine, all mine!

Categories: Appetizer 

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