Northwest Crab Cakes with Roasted Red Pepper Aioli

Name: Northwest Crab Cakes with Roasted Red Pepper Aioli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lemon, juice only; 1 tbsp (15 ml) Dijon mustard; 1/2 cup (125 ml) white wine vinegar; 2 anchovy fillets; 2 cloves garlic,; 3 egg yolks; 1-1/2 cups (350 ml) olive oil; 1 red bell pepper, roasted; 1 lb (.5 kg). fresh or canned crab meat; 1/4 cup (60 ml) mayonnaise; 1/2 onion, diced; 2 cloves garlic, chopped; 1/2 red bell pepper, diced; 1 tbsp (15 ml) chopped fresh parsley or 1/2 tbsp (7 ml) dried parsley; 1/2 tbsp (7 ml) Dijon mustard; 5 dashes Worcestershire sauce; 3 dashes hot pepper sauce; 3 tbsp (45 ml) bread crumbs; 1/2 cup (125 ml) finely ground cornmeal; 1/2 cup (125 ml) all-purpose flour; 1 tbsp (15 ml) olive oil

Servings: persons

1 lemon, juice only
1 tbsp (15 ml) Dijon mustard
1/2 cup (125 ml) white wine vinegar
2 anchovy fillets
2 cloves garlic,
3 egg yolks
1-1/2 cups (350 ml) olive oil
1 red bell pepper, roasted
1 lb (.5 kg). fresh or canned crab meat
1/4 cup (60 ml) mayonnaise
1/2 onion, diced
2 cloves garlic, chopped
1/2 red bell pepper, diced
1 tbsp (15 ml) chopped fresh parsley or 1/2 tbsp (7 ml) dried parsley
1/2 tbsp (7 ml) Dijon mustard
5 dashes Worcestershire sauce
3 dashes hot pepper sauce
3 tbsp (45 ml) bread crumbs
1/2 cup (125 ml) finely ground cornmeal
1/2 cup (125 ml) all-purpose flour
1 tbsp (15 ml) olive oil

1
Place the lemon juice, mustard, vinegar, anchovies, garlic and egg yolks in a food processor.
2
Turn the machine on and slowly add the olive oil until thoroughly blended.
3
Add the roasted red pepper and process until smooth.
4
Set aside.
5
Pick over the crab for shell and cartilage.
6
In a large bowl, mix together the mayonnaise, onion, garlic, diced red pepper, parsley, mustard, and Worcerstershire and hot pepper sauces.
7
Add the bread crumbs and crab meat and mix thoroughly.
8
Form into 8 cakes.
9
Combine the cornmeal and flour on a plate and dredge each cake in the mixture.
10
In a large saute pan over high temperature, heat the 1 tbsp (15 ml) olive oil until very hot.
11
Brown the cakes well on both sides, 2 or 3 minutes per side.
12
Serve crab cakes hot with a dollop of aioli on the side.

703

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 21 ingredients. The key ingredients include: 1 lemon, juice only, 1 tbsp (15 ml) Dijon mustard, 1/2 cup (125 ml) white wine vinegar, 2 anchovy fillets, and more.

Yes, Northwest Crab Cakes with Roasted Red Pepper Aioli 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.

That's it — enjoy your meal!