Maryland Crab Cakes With Sun Dried Tomato Aioli Recipes

Steps:

• For the crab cakes: Heat oil in large skillet and add the scallions, celery and red pepper dice. Saute for 4-5 minutes until vegetables are barely tender.
• Remove from heat, transfer to a plate and let cool.
• In a mixing bowl, beat the egg and whisk in the Old Bay, mayonnaise, mustard, salt, pepper and parsley.
• Add the cooled vegetable mixture and stir to mix.
• Add crab meat and 2 tablespoons breadcrumbs and stir gently to mix, be careful not to break up the crab meat.
• Scoop about one-half cup of the mixture for each cake and shape them. Use extra crumbs to coat the outside if cakes are too moist.
• Arrange on a plate, cover with plastic wrap and refrigerate for 15-20 minutes.
• When ready to cook, melt shortening in a skillet over medium heat. Put crab cakes in 3-4 at a time and saute until golden brown, no longer than 3 minutes per side.
• To make the aioli simply add the sun-dried tomatoes and the mayonnaise together and stir well to mix.
• Taste for additional seasoning (salt and pepper) and refrigerate until ready to serve.

Steps:

• Preheat oven to 350 degrees F.
• Combine all ingredients excluding crabmeat and mix thoroughly. Add crabmeat and toss gently to prevent the lumps from breaking up. Portion to 4-ounce servings and bake for 11 minutes.

Steps:

• In a large bowl, mix crabmeat, onion, crushed crackers, eggs, mayonnaise and seasonings.
• Gently mix everything together and shape into crab cakes.
• Saute cakes in a little oil for about five minutes on each side or until golden brown.
• To prepare aioli, place egg yolks, garlic and basil in a blender.
• Start the blender and slowly add oil.
• When thoroughly mixed and creamy, add salt and lemon juice and if you want it hot and spicy the option red pepper or cayenne.
• Serve the aioli on the side as a dipping sauce.

Steps:

• To make the crabcakes: mix together the mayonnaise, egg, Old Bay seasoning, if using, Dijon mustard, Worcestershire sauce, lemon juice and parsley. Fold crabmeat into the mix, then add the breadcrumbs. Chill for 20 mins before shaping into 6 equal-sized cakes.
• Heat oven to 190C/fan 170C/gas 5. Heat a large ovenproof frying pan, add the olive oil and brown the crabcakes on each side. Then transfer to the oven for 10 mins or until cooked through.
• To make the butter sauce: boil the white wine, shallots, thyme and bay leaf until reduced to about 3 tbsp. Add the cream and bring back to the boil. Remove from the heat and slowly add the butter, whisking all the time. Finish the sauce with fresh lemon juice and season to taste.
• To serve, put the crabcakes onto plates, add a little pot of sauce and serve with dressed green salad leaves.

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.