Crab Cakes With Aïoli Recipe

Name: Crab Cakes With Aïoli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 cup yellow onion, finely chopped; 1/2 cup celery, finely chopped; 1/2 teaspoon salt, divided; 1/4 teaspoon freshly ground black pepper; 2 garlic cloves, minced; 2 tablespoons chopped green onions; 1/4 cup freshly grated Parmesan cheese; 2 tablespoons creole mustard; 1/4 cup fresh lemon juice, divided; 1 pound lump crab, picked; 2 egg yolks; 1 cup vegetable oil, divided; 1/4 teaspoon white pepper; 1/2 teaspoon Worcestershire sauce; 1/4 teaspoon hot sauce; 1 teaspoon seafood seasoning; 1 cup fine breadcrumbs, divided; 9 mini biscuits, split; 18 slices yellow or red Roma tomatoes; 1 cup arugula leaves

Servings: persons

1 tablespoon olive oil
1 cup yellow onion, finely chopped
1/2 cup celery, finely chopped
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper
2 garlic cloves, minced
2 tablespoons chopped green onions
1/4 cup freshly grated Parmesan cheese
2 tablespoons creole mustard
1/4 cup fresh lemon juice, divided
1 pound lump crab, picked
2 egg yolks
1 cup vegetable oil, divided
1/4 teaspoon white pepper
1/2 teaspoon Worcestershire sauce
1/4 teaspoon hot sauce
1 teaspoon seafood seasoning
1 cup fine breadcrumbs, divided
9 mini biscuits, split
18 slices yellow or red Roma tomatoes
1 cup arugula leaves

1
Heat olive oil in a skillet over medium heat. Add onion and celery. Stir in 1/4 teaspoon salt and 1/4 teaspoon pepper. Saute 5 minutes. Stir in garlic; saute 2 minutes. Remove from heat; cool 5 minutes.
2
Combine onions, cheese, mustard, and 2 tablespoons lemon juice in a large bowl. Fold in crab. Fold reserved onion mixture into crab mixture. Set aside.
3
Combine egg yolks, 2 tablespoons lemon juice, remaining 1/4 teaspoon salt, and white pepper in a food processor; process until smooth. With processor running, pour oil through food chute in a slow, steady stream, and process until thick. Pulse in Worcestershire and hot sauce.
4
Stir in 1/2 cup aioli mixture and 1/2 cup breadcrumbs. Form into 18 patties, about 1/4 cup each.
5
Combine remaining 1/2 cup breadcrumbs and seafood seasoning in a shallow dish. Dredge crab cakes in seasoned breadcrumbs.
6
Heat half of remaining oil in a large nonstick skillet over medium-high heat. Fry half of crab cakes in hot oil 2 to 3 minutes on each side until golden brown. Drain on paper towels. Repeat with remaining oil and cakes.
7
Place tomato slice on half of biscuit. Top with crab cake; dollop with aioli and top with arugula leaves. Skewer with long wooden or bamboo pick to secure. Repeat.

891

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 1 tablespoon olive oil, 1 cup yellow onion, finely chopped, 1/2 cup celery, finely chopped, 1/2 teaspoon salt, divided, and more.

Yes, Crab Cakes With Aïoli falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Crab Cakes With Aïoli

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