Lionheart Wines
rounded corner

Crispy Crab Cakes with Mustard Artichoke Aioli

Crispy Crab Cakes with Mustard Artichoke Aioli

Makes 15 cakes
 
Ingredients:
Crab Cake:

  • 2 tablespoons olive oil (30 ml)
  • ½ cup red bell pepper, finely diced (125 ml)
  • ½ cup yellow pepper, finely diced (125 ml)
  • ½ cup red onion, finely diced (125 ml)
  • 1 cup 35% cream (250 ml)
  • 1 tablespoon chives, finely chopped (15 ml)
  • ½ tablespoon dill, roughly chopped (7.5 ml)
  • 1 teaspoon Creole spices (5 ml)
  • 1 egg, lightly beaten
  • ½ cup Panko bread crumbs (125 ml)
  • 1 ¼ lb crab meat, drained and picked over carefully (52.5 oz)
  • Salt and pepper to taste

Crab Cake Coating:

  • ½ cup Panko breadcrumbs (125 ml)
  • 1 tablespoon vegetable oil (15 ml)
  • ½ tablespoon butter (7.5 ml)

Mustard Artichoke Aioli:

  • 1 cup canned artichokes, drained (250 ml) or 4 roasted fresh medium-sized artichokes
  • 1 tablespoon Dijon mustard (15 ml)
  • Juice of 1 lemon
  • ½ cup mayonnaise (125 ml)
  • Salt and pepper to taste

Directions:
Crispy Crab Cakes with Mustard Artichoke Aioli

  • Add olive oil to a medium sized skillet and warm over medium-high heat until hot but not smoking. Add peppers and onions and sauté until tender, approximately 3 minutes.
  • Remove peppers and onions from skillet and place in a large bowl. Allow to cool.
  • In a small sauce pan heat cream over low heat and reduce until 2/3 of a cup remains. Remove from heat and allow to cool.
  • Add the cooled cream to the bowl of sautéed onions and peppers. Add the chives, dill, Creole spices, egg, panko & crab meat to the bowl and mix gently until all ingredients are evenly combined. Season to taste with salt and pepper.
  • Form the crab cakes into 1 inch rounds with a ¼ inch thickness. Set aside on a parchment lined tray.
  • Pour panko bread crumbs into a large shallow dish and place the formed cakes into the bread crumbs. Toss each cake carefully and ensure each cake is coated evenly with the panko. Place on the parchment lined tray.
  • Preheat a large skillet over medium high heat.
  • Add oil and butter to the skillet. Once the butter is melted and the pan is hot, carefully add crab cakes to skillet. Be careful not to crowd the pan.
  • Cook each crab cake for approximately 2 minutes per side, or until golden brown and crispy.
  • Remove crab cake and set on a paper towel lined tray.
  • Serve hot with Mustard Artichoke Aioli (see recipe).

Mustard Artichoke Aioli

  • Put drained artichokes in a blender and puree until artichokes reach a smooth consistency.  If using fresh artichokes, prepare as follows: 1) steam, 2) cut in half, 3) scoop out non-edible fuzz attached to heart, 4) roast in a broiler, 5) use edible part of inner leaves and heart.
  • Add the Dijon, lemon juice and mayonnaise and puree again until all ingredients and puree again until all ingredients are evenly combined.
  • Season to taste with salt and pepper.
  • Keep refrigerated until ready to serve. Serve chilled with crab cakes.

http://www.foodtv.ca/recipes/recipedetails.aspx?dishid=7829

rounded corner