Crab Cakes with Spicy aioli
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 142.4
- Total Fat: 4.5 g
- Cholesterol: 33.3 mg
- Sodium: 40.0 mg
- Total Carbs: 3.3 g
- Dietary Fiber: 0.6 g
- Protein: 13.6 g
View full nutritional breakdown of Crab Cakes with Spicy aioli calories by ingredient
Introduction
As demonstrated by Chef Adam Koppany (Gananoque Inn) during a cooking class in Kingston! As demonstrated by Chef Adam Koppany (Gananoque Inn) during a cooking class in Kingston!Number of Servings: 6
Ingredients
-
454 gr canned crab meat - drained
1 tbsp mayonaise
1 tbsp sour cream
1 large egg
1 clove garlic - minced
1 shallot - minced
1/4 red pepper chopped fine
2 green onions - chopped fine
1 Lemon zest - chopped fine
100 gr panko bread crumb (italian bread crum used in calculation)
1/2 jalapeno pepper - chopped fine
salt pepper chili flakes cumin coriander and paprika - to taste
1 tbsp olive oil
2 C baby arugula
For aioli
1 tbsp mayonaise
1 tbsp sour cream
parsley - chopped fine
sambal olek - to taste
1/2 lemon zest
salt and pepper
Tips
Cakes can be formed and frozen to be cooked at a later time! Superb!!!
Directions
1- Combine all ingredients in a large bowl, form into 120 gr portions
2- Heat olive oil over medium heat, flatter portion into small round cakes and cook in pan for 3-4 min per side until golden
3- Serve on top of aragula salad with aioli
Serving Size: 4 to 6 portions of 120 grams
Number of Servings: 6
Recipe submitted by SparkPeople user JULIABELANGER.
2- Heat olive oil over medium heat, flatter portion into small round cakes and cook in pan for 3-4 min per side until golden
3- Serve on top of aragula salad with aioli
Serving Size: 4 to 6 portions of 120 grams
Number of Servings: 6
Recipe submitted by SparkPeople user JULIABELANGER.