Crab Cakes w/ Saffron Aioli
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
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.
Pairs Well With
This is a tried and true recipe for crabcakes, adapted from the Martha Stewart Living Cookbook. The aioli recipe is mine, all mine!