Crab Cakes with
Sweet Red Pepper Aioli
2 servings
A good friend of mine who works for a famous
Boston seafood restaurant chain, thought these were better
than the ones they serve. That's a high compliment considering
it's made with inexpensive canned crab meat. Sure to please.
Mis en Place:
Olive Oil as needed
2 cans real crab meat
whites of 2 eggs
2/3 pack Water Crackers like Carr's
2 tsp Old Bay Seasoning
1 medium red pepper
2 cloves garlic
1/4 Cup Mayonnaise
Pinch Ground Cayenne Red Pepper
Cut the red pepper into small cubes and chop the two cloves
of garlic. Cover the bottom of the frying pan with the oil
and turn on medium heat. Add the peppers, cover with lid and
cook for about 7 minutes. Add the garlic and let cook for
another two minutes.
While the peppers are cooking, blend the Water crackers and
Old Bay seasoning in the blender until finely ground. In a
large bowl lightly beat both egg whites. Drain both cans of
crab meet and add to bowl (watch out, the canned crab meet
usually has paper in it and you don’t want that in you
crab cakes.)
Take half of the red pepper/garlic mixture you just cooked
and add to bowl. Mix ingredients until everything well incorporated.
Fashion the mixture into 4 cakes until about the size of a
hockey puck. Over medium heat, cover bottom of pan with oil
(you want a lot of oil, so totally cover the bottom). Make
sure pan is hot then add crab cakes. Let cook until brown
and crisp –about 7 minutes. Flip cakes and let cook
for 7 more minutes.
While cooking, take the other half of the pepper/garlic mixture
and add to the clean blender. Combine with a mayo and Cayenne
pepper to taste. Blend until smooth. Cover the bottom of two
plates with the aioli, place crabs cakes on top.
