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
  • S&P
  1. Gently mix all ingredients. Form into cakes. Sautee in vegetable oil in a large pan, until golden (about 2-3 minutes per side).
  2. I serve my crab cakes with a saffron aioli: Steep a large pinch of saffron in 1/4 c. red wine vinegar.
  3. Cool and stir into 1 c. mayonnaise. A
  4. dd 1 crushed garlic clove, S&P.
This is a tried and true recipe for crabcakes, adapted from the Martha Stewart Living Cookbook. The aioli recipe is mine, all mine!