Crab Cakes & Sriracha Aioli

This recipe for crab cakes is really easy and delicious! These savory cakes are made with simple ingredients, crab, mayonnaise, bread crumbs, eggs, seasoning and some green onion, gently mixed up and pan-fried. You can make them any size you like, large cakes are great to serve as a light meal with a salad, small cakes are great as an appetizer or finger food. The spicy sauce couldn’t be easier to make, and it’s the perfect topping to these tiny morsels. Garnish with some micro greens, and ta-dah... you have a smashing little bite!




1 pound crabmeat (500g) canned or fresh, shells picked out

4 green onions, white and green parts, minced

1 tablespoon fresh parsley leaves minced

2-4 tablespoons fresh bread crumbs, (pulse 2 slices quality white bread in food processor)

¼ cup mayonnaise

1 teaspoon Dijon mustard

1 teaspoon fresh lemon juice

½ teaspoon Worcestershire sauce

Salt and pepper, to taste

1 large  beaten egg

 ¼ cup unbleached all-purpose flour ( I used PANKO bread crumbs)

¼ cup vegetable oil

1. Carefully mix crabmeat, green onions, parsley, bread crumbs, mayonnaise, mustard, lemon juice, and Worcestershire sauce in medium bowl, being careful not to break up crab lumps. Season with salt and pepper to taste. Carefully fold in egg with rubber spatula until mixture just clings together. Add a few more bread crumbs if needed to help hold mixture together.

2.    Divide crab mixture into four rounds, about 3 inches across and 1 1/2-inches high. Arrange on baking sheet lined with waxed paper; cover with plastic wrap and chill at least 30 minutes. (Can refrigerate up to 24 hours.)

3.    Put flour on plate or in pie tin. Handling crab cakes with care, lightly dredge crab cakes in flour. Heat oil in large nonstick skillet over medium-high heat until hot but not smoking. Gently lay chilled crab cakes in skillet; pan-fry until outsides are crisp and browned, 4 to 5 minutes per side. Serve hot, with sauce.

Sriracha Aioli

¼ cup reduced fat sour cream (greek yogurt can also be used)
¼ cup mayonnaise
1.5 teaspoons Sriracha sauce

Combine the sour-cream, mayo, and sriracha sauce in a small bowl. Mix with a fork until fully combine and creamy.


notes

-crabmeat can be expensive, so you can use a nice flaked white fish, cooked and well drained, imitation crab works great too
- don´t over handle the mix, be gentle with it, and do not skip chilling the cakes, it makes all the difference when frying them.
-I like bread crumbs for dredging, instead of the flour in the original recipe, Panko crumbs are my favorite, but regular crumbs are just fine
-these can also be rolled into little balls


recipe source

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