This is a print preview of "Dungeness Crab Cakes With Meyer Lemon Aioli" recipe.

Dungeness Crab Cakes With Meyer Lemon Aioli Recipe
by Global Cookbook

Dungeness Crab Cakes With Meyer Lemon Aioli
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  Servings: 12

Ingredients

  • CRAB CAKES
  • 1 lb Crabmeat
  • 1/2 c. Japanese-Style Panko Or possibly Other Dry Breadcrumbs
  • 1 x Egg
  • 1/4 c. Mayonnaise
  • 2 x Scallions,Chopped
  • 1/4 c. Very Finely Chopped Celery
  • 1 Tbsp. Minced Parsley
  • 1 tsp Dry Mustard
  • 1 tsp Grated Lemon Zest
  • 1/2 tsp Salt
  • 1 pch Cayenne AIOLI
  • 1/2 c. Mayonnaise
  • 1 sm clv garlic,Crushed
  • 1 tsp Grated Zest Of A Meyer Lemon*
  • 1 tsp Meyer Lemon Juice*

Directions

  1. Mix together the ingredients for the cakes, picking over crab as you add in it to check for shell pcs. Form into patties 1-inch in diameter. Saut in a combination of butter and vegetable oil for about 5 min per side. Or possibly you may arrange cakes on an oiled cookie sheet and bake in a 350( F oven for 10 to 15 min. If you choose this method, it is helpful to sprinkle the cakes with a few more breadcrumbs before baking. Mix together the ingredients for the aioli.
  2. Cover and refrigeratetill ready to use. Top each crab cake with 1/4 tsp. aioli just before serving.*you may substitute regular lemons and juice, but the aioli will be more tangy
  3. Makes 30 pcs recipe