Crab Cakes (mini) with Mustard Aioli
courtesy aGreatChef.com
Ingredients
12 ounces crabmeat
1/2 cup bread crumbs
2 shallots, minced
½ red bell pepper, small dice
2 large eggs, beaten
2 tablespoons light mayonnaise
2 teaspoons Dijon mustard
2 teaspoons parsley, chopped
1 teaspoon thyme
1/8 teaspoon cayenne pepper
2 tablespoons unsalted butter
4 scallion, thinly sliced
4c canola oil for deep frying
Instructions:
1. Combine all ingredients except scallions. Mix well. Add sliced scallions and mix.
2. Form into small balls and then flatten a bit.
2.In a high sided sauce pan, heat oil to 325°
3. Fry the crab balls for 3 to 4 minutes on each side or until golden brown.
4. Serve on a platter, with toothpicks and the mustard aioli.
Additional Resources:
Old Bay Official Site
I Love Crab Cakes! 50 Recipes for an American Classic by Tom Douglas and Shelley Lance
Cooks.com - Crab Cake Recipes
The Crab Cake Guy’s Recipes
1 response so far ↓
1 Deb Schiff // Jul 26, 2007 at 8:57 am
Hey TCCG! Great site! Love the recipes. I’ll have to try the mustard aioli.
I’ve made Old Bay Crab Cakes and used the recipe on the backs of canned crab, but I think the one from Williams-Sonoma has turned out to be the best.
Wondered what it would be like if I used Fritos instead of breadcrumbs…
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