Crab Cakes With Key Lime Aioli Recipe 55

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CRAB EMPANADAS WITH GARLIC-LIME AIOLI



Crab Empanadas with Garlic-Lime Aioli image

Provided by Anne Burrell

Time 1h25m

Yield 4 servings

Number Of Ingredients 18

Olive oil, for cooking
1 red onion, small diced
4 cloves garlic, minced
1 jalapeno, seeded and deveined, small diced
3 ears corn, kernels removed from cobs
1 bunch fresh cilantro, roughly chopped
8 ounces lump crab meat, picked for shells
Kosher salt
Crushed red pepper
One 14.1-ounce box refrigerated rolled pie crusts (2 crusts total)
All-purpose flour, for dusting
1 large egg, lightly beaten
3 cloves garlic
2 tablespoons apple cider vinegar
Zest and juice of 2 limes
2 large egg yolks
1 cup neutral oil, like canola
Kosher salt

Steps:

  • For the empanadas: Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
  • Add olive oil to lightly coat a medium saute pan over medium heat. Add the red onion and cook until just translucent, about 5 minutes. Add the garlic and jalapeno and cook for an additional 3 minutes. Add the corn, cilantro and crab and stir to combine. Taste and season with salt and crushed red pepper. Remove from the heat and allow to cool slightly until cool enough to handle.
  • Meanwhile, roll out each dough into 11-inch rounds, using flour as needed to avoid sticking. Cut the dough using a cookie cutter or lip of a glass into desired size, anywhere from 4 to 6 inches. Use all of the dough, putting scraps together and rolling out again. Divide filling equally among all of the dough, placing the filling in the center. Brush the sides of the dough lightly with the egg wash and fold to form a half moon. Press the edges together with a fork to seal. Place on the baking sheet about 2 inches apart and brush with the remaining egg wash. Using a fork, poke a few holes in the top of each empanada to allow steam to escape while baking. Bake until the dough is golden brown and flaky, about 20 minutes. Remove from the oven and serve with the aioli.
  • For the aioli: Add the garlic, vinegar, lime zest and juice and egg yolks to the bowl of a food processor. Turn the machine on. While the machine is running, begin adding the oil, drop by drop, until you see the mixture thicken. When the mixture begins to look like a smooth homogeneous mixture, the oil can be added in a slow thin stream. If the mixture is too thick, add a few drops of water to thin it down. Season with salt and taste to make sure it is delicious.

SPICED CRAB CAKES WITH LEMON & LIME AïOLI



Spiced crab cakes with lemon & lime aïoli image

Simple fishcakes made from delicate shellfish and Asian spices - coriander, sesame and chilli add a kick. Serve with a citrus mayonnaise

Provided by Good Food team

Categories     Starter

Time 30m

Number Of Ingredients 12

100g white crabmeat
2 spring onions , finely chopped
1 red chilli , deseeded and finely chopped
small pack coriander , leaves only, finely chopped, plus extra for serving
2 tbsp sesame seed
50g fresh breadcrumb
1 large egg yolk
sunflower oil , for frying
plain flour , for dusting
3 tbsp good mayonnaise
zest ½ lime (after zesting, cut ½ into wedges for serving)
zest ½ lemon , plus a squeeze of juice

Steps:

  • Combine the crab, spring onions, chilli and coriander in a large bowl. Heat a small frying pan and toast the sesame seeds. While they're still hot, use a pestle and mortar to roughly grind, then tip into the bowl with the crab. Add the breadcrumbs, egg yolk and seasoning, and mix lightly. Shape into 6 patties and chill for at least 30 mins.
  • For the aïoli, mix the mayonnaise, zests and a squeeze of lemon juice. Heat 0.5cm depth oil in a non-stick frying pan. Dust the crab cakes with a little flour and fry gently for 3 mins on each side until crisp and golden. Drain on kitchen paper. Serve the crab cakes with the zesty mayonnaise, wedges of lime and a few coriander leaves scattered over the top.

Nutrition Facts : Calories 504 calories, Fat 40 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 16 grams protein, Sodium 1.4 milligram of sodium

SPICY CRAB CAKES WITH LEMON AIOLI SAUCE



Spicy Crab Cakes with Lemon Aioli Sauce image

Provided by Patrick and Gina Neely : Food Network

Categories     appetizer

Time 55m

Yield 4 to 5 servings

Number Of Ingredients 22

2 tablespoons butter
1 shallot, chopped fine
1 clove garlic, minced
1/4 cup finely chopped red pepper
Kosher salt and freshly ground black pepper
1/2 cup mayonnaise
1/2 cup Dijon mustard
1/2 teaspoon lemon zest
1 teaspoon crab boil seasoning
1 tablespoon chopped fresh parsley leaves
1 cup plain panko bread crumbs
1 large egg
Hot sauce, to taste
1 pound lump crabmeat, picked over to remove cartilage and shell fragments
1/2 cup peanut oil
Lemon Aioli, recipe follows
1/2 cup mayonnaise
1 clove garlic, minced
1 tablespoon chopped chives
3 tablespoons lemon juice
1/2 teaspoon lemon zest
Kosher salt and freshly ground black pepper

Steps:

  • Heat a medium size pan over medium heat. Add the butter. Once melted add the shallot, 1 clove of garlic and red pepper. Lightly saute until tender, about 3 minutes. Season with salt and pepper. Remove from heat and allow to cool.
  • In a medium bowl, mix together mayonnaise, Dijon mustard, lemon zest, crab boil seasoning, fresh parsley, 1/2 cup of the panko and egg. Mix in cooked vegetables, hot sauce, and salt and pepper, to taste. Add crabmeat and stir well.
  • Form crab cakes using about 2 tablespoons of crab mixture for each cake.. Flatten until they're about 3/4 inches high. Dip the cakes into the remaining panko.
  • Add oil to a large skillet over high heat. Add crab cakes and saute, flipping once, until golden brown and crisp, about 5 to 6 minutes per side. Serve with Lemon Aioli.
  • In a medium bowl, mix all the ingredients together.

CRAB CAKES WITH LEMON AIOLI



Crab Cakes with Lemon Aioli image

Add a crisp green salad and dinner is ready with this recipe for Crab Cakes with Lemon Aioli!

Provided by Idahoan

Categories     Trusted Brands: Recipes and Tips     Idahoan®

Yield 10

Number Of Ingredients 19

1 (4 ounce) package Idahoan® Butter & Herb or Roasted Garlic Mashed Potatoes
1 egg, lightly beaten
⅓ cup green onions, chopped
¼ cup red bell pepper, diced
1 tablespoon Italian parsley, coarsely chopped
2 teaspoons Dijon mustard
1 ½ teaspoons Old Bay Seasoning™
1 teaspoon lemon pepper seasoning
16 ounces cooked crab meat*
1 cup panko (Japanese-style breading)
1 tablespoon butter
1 tablespoon vegetable oil
1 sprig Watercress leaves
½ cup mayonnaise
½ cup sour cream
½ teaspoon lemon zest
1 tablespoon fresh lemon juice
2 tablespoons chopped fresh parsley
½ teaspoon ground coriander

Steps:

  • Prepare mashed potatoes following package directions, set aside to cool.
  • Preheat oven to 300 degrees F.
  • In a large bowl, combine egg, green onions, red bell pepper, parsley, mustard, and seasonings.
  • Add crab meat and mix well.
  • Blend in cooled potatoes until well distributed.
  • Shape into 2-inch wide patties. Press panko breading onto both sides of each patty. In a large skillet, heat 1 teaspoon each of the butter and oil over medium heat.
  • Add patties and cook for about 4 minutes on each side until golden and heated through.
  • Transfer crab cakes to a baking sheet. Keep warm in oven.
  • Repeat with the remaining butter, oil and patties.
  • To make lemon aioli, combine all ingredients and mix well. Cover and chill. Can be made a day ahead.
  • Serve warm on a bed of watercress with Lemon Aioli.

Nutrition Facts : Calories 214.6 calories, Carbohydrate 11.8 g, Cholesterol 55.1 mg, Fat 15.3 g, Fiber 0.5 g, Protein 10.3 g, SaturatedFat 4.1 g, Sodium 474.2 mg, Sugar 0.5 g

SPICY CRAB CAKES WITH KEY LIME MUSTARD SAUCE



Spicy Crab Cakes With Key Lime Mustard Sauce image

Who doesn't like crab cakes? I found this on another site and the photo looked so amazing I just had to save this recipe. Cooking time is approximately 10 minutes..........the extra 60 minutes is for the refrigeration time required (prior to frying).

Provided by dojemi

Categories     Crab

Time 1h25m

Yield 8 crab cakes

Number Of Ingredients 18

1 lb lump crabmeat
3/4 cup panko breadcrumbs
3 tablespoons all-purpose flour
1/4 cup mayonnaise
4 green onions, thinly sliced
1/4 cup fresh flat-leaf parsley, finely chopped
2 garlic cloves, finely minced
1 large egg, lightly beaten
2 teaspoons sriracha sauce
salt and pepper
4 tablespoons unsalted butter
1/4 cup olive oil
1 cup mayonnaise
1 teaspoon sugar
2 tablespoons Dijon mustard
2 tablespoons key lime juice
3 dashes Tabasco sauce
salt

Steps:

  • Pick over the crabmeat to remove any shell or cartilage, trying not to break up the chunks too much.
  • In a large bowl, combine all of the ingredients except for the butter and olive oil. Moisten hands with a little water and shape the mixture into eight fat ball-like cakes. (They will flatten slightly during cooking.) Place them on a baking sheet lined with wax paper. Cover with plastic wrap and refrigerate for at least 1 hour.
  • While crab cakes are in the fridge, prepare sauce. Combine all ingredients, mix well and chill.
  • In a large skillet, heat the butter and oil over medium-high heat. Carefully lay the crab cakes into the butter and oil and fry until crusty and browned, about 3 to 4 minutes on each side.
  • Serve with sauce.
  • Serve hot, with Key Lime Mustard Sauce.

CRAB CAKES WITH KEY LIME AIOLI RECIPE - (5/5)



Crab Cakes with Key Lime Aioli Recipe - (5/5) image

Provided by Texaschef11

Number Of Ingredients 26

* Key Lime Aioli:
1 * 1 cup mayonnaise
1/4 * 1/4 cup key lime juice
1 * 1 tsp minced fresh garlic
1/4 * 1/4 tsp anchovy paste
2 * 2 tsp dry mustard
2 * 2 tbsp fresh parsley
2 * 2 Tbsp fresh dill
1 * 1 tsp sea salt
1 * 1 tsp freshly ground pepper
* Cover and refridgerate at least 2 hours
* Crab Cake:
1 * 1 cup bread crumbs + extra for coating
1 * 1 lb cooked lump crab
1 * 1 tsp dry mustard
1 * 1 egg, lightly beaten
1 * 1 tsp minced garlic
1/2 * 1/2 cup finely diced green pepper
1 * 1 tsp Jamacian jerk seasoning
3 * 3 Tbsp key lime juice
1/3 * 1/3 cup mayonnaise
* Olive oil for frying
1 * 1 small onion, chopped fine
1 * 1 tsp freshly ground Pepper
1 * 1 tsp sea salt
* Fresh lemon wedges (2 lemons)

Steps:

  • Mix all ingredients for key lime aioli first, it must sit in the refigerator for at least 2 hours. Warm olive oil in a saute pan. Add 1/2 cup finely diced green pepper, 1 small finely diced small yellow onion, 1 tsp minced garlic. Saute until tender (about 5 minutes). Transfer above to non-metalic bowl and stir in 1/3 cup mayo, 1 lightly beaten egg, 2 tbsp key lime juice, 1 tsp Jamaican jerk seasoning, and 1 tsp dry mustard. Mix in 1 lb cooked lump crab, 1 tsp sea salt, 1 tsp fresh ground pepper, and 1 cup bread crumbs. Shape into 2 inch diameter cakes. Spread some bread crumbs on a plate and roll cakes in crumbs to coat. Transfer to a baking sheet and refrigerate for 30 to 45 minutes. Fry cakes in about 1/4 cup olive oil in a large fry pan. Transfer to paper towels. Serve with key lime aioli and slices of fresh lemon.

CRAB CAKES WITH BASIL AïOLI



Crab Cakes with Basil Aïoli image

Categories     Egg     Pepper     Sauté     Crab     Spring     Bon Appétit     California

Yield Makes 4 servings

Number Of Ingredients 9

12 ounces crabmeat
1/4 cup minced roasted red peppers from jar
Basil Aioli
1 1/2 teaspoons grated lemon peel
3 cups fresh breadcrumbs (from about 8 ounces of French bread)
2 large egg yolks
All purpose flour
2 egg whites, beaten just until foamy
3 tablespoons butter

Steps:

  • Combine crabmeat, red peppers, 3 tablespoons Basil Aioli and lemon peel in large bowl. Mix in 1 1/3 cups breadcrumbs. Season to taste with salt and pepper. Mix in yolks (mixture will be soft).
  • Form crab mixture into eight 3/4-inch-thick cakes, using generous 1/4 cupful for each. Coat cakes on both sides with flour; shake off excess. Brush both sides with beaten whites, then coat with remaining breadcrumbs. Cover; chill at least 2 hours and up to 6 hours.
  • Melt butter in heavy large skillet over medium-high heat. Working in batches, cook cakes until golden brown and heated through, about 4 minutes per side. Place 2 cakes on each plate. Serve with remaining Basil Aioli.

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