Creole Crab Cakes
Ingredients
For the Crab Cakes
- 1 cup Panko breadcrumbs + extra for coating crabcakes a second time
- 1 red pepper, diced
- 1 yellow pepper, diced
- 1 shallot, diced
- 2½ cups fresh crab meat
- 1 cup *aioli (see ingredients below) or mayonnaise
- 1 tbsp creole seasoning (black pepper, cayenne, salt)
For the Aioli Sauce
- 1 cup canola oil
- 1 tsp Dijon mustard
- 2-4 garlic cloves
- 2 egg yolks
- 1/8 tsp salt
- 1 tsp rice wine vinegar
How-to
Make the Aioli Sauce (you can skip this step if you use jarred mayonnaise)
- Mix garlic and salt in a food processor and transfer to a bowl
- Add and whisk egg yolks and mustard and slowly add the oil while whisking steadily
- Add the rice wine vinegar and mix well
- Set aside
Prepare the Crab Cakes
- Preheat oven to 275-300º
- In a large bowl mix the peppers and shallots into the crab meat
- Next mix in the ailoi or mayonnaise and the creole seasoning
- Add bread crumbs
- Form into patties and let set in fridge for 20 minutes
- Once set, toss each patty in panko again, fry them on one sides in skillet or pan with light oil until golden brown, then flip and finish in oven, 275-300º, for 2-4 minutes