Friday, August 12, 2011

Crabcakes with Red Pepper Aioli

Crabcakes with Red Pepper Aioli Recipe

One of the highlights to summer is crabbing in the Admiral’s Inlet in the Pacific Northwest.  We have no problem getting Rock Crabs and occasionally we are of rewarded with the coveted Dungeness crabs.   This summer we did well and actually had leftover crabs after many crab feasts on the beach.  After what seemed like hours of picking the crab, I had several pounds of cooked crabmeat for the freezer.     Of course, I raided the stash already to make crab cakes appetizer for a family celebration of the Leo birthdays.  I choose Paula Deen’s Crab Cakes recipe as I saw her on food show preparing these and they looked yummy.   To top the crab cakes, I made a simple Roasted Red Pepper Aioli (sorry bloggers, I can not remember whose site I grabbed this from……must be my advancing age)!

Crabcakes with Red Pepper Aioli
Crabcakes from Paula Deen

1 pound crabmeat, picked free of shells
1/3 cup crushed crackers (recommended: Ritz)
3 green onions (green and white parts), finely chopped
1/2 cup finely chopped bell pepper
1/4 cup mayonnaise
1 egg
1 teaspoon Worcestershire sauce
1 teaspoon dry mustard
1/2 lemon, juiced
1/4 teaspoon garlic powder
1 teaspoon salt
Dash cayenne pepper
Flour, for dusting

In a large bowl, mix together all ingredients, except for the flour and butter. Shape into patties and dust with flour.

Heat butter in a large skillet over medium heat. When butter is hot and melted, carefully place crab cakes, in batches, in pan and fry until browned, about 4 to 5 minutes. Carefully flip crab cakes and fry on other side until golden brown, about 4 minutes. Serve warm with red pepper aioli. (Note on this recipe, the mixture was a little moist and I had to add more flour on outside to flip them.  You could add additional crushed crackers to compensate for this.

Roasted Red Pepper Aioli

2 cloves of garlic (I use one large and one small)
3 mini red bell peppers, roasted, seeded and chopped finely
1/3-cup light mayonnaise
4 TBSP.  Olive oil, divided

Toss the whole mini peppers in 2 TBSP of Olive oil.  Roast the mini bell peppers in the oven on 425 F for 15 minutes,  tossing occasionally to brown on all side.  Cool until you can handle them easily then seed and chop them finely.

In a food processor, puree the garlic and peppers just enough so smooth but not watery.  Add the mayonnaise and blend until creamy.  Add last 2 TBSP of olive oil slowly when blending on low.

( In my opinion the garlic flavor was very intense and less could be use.  The aioli had a spicy, smoky flavor and did compliment the crab cakes nicely!)

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