Caribbean Crab Cakes With Jerk Aioli Food

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SPICY CRAB CAKES WITH LEMON AIOLI SAUCE



Spicy Crab Cakes with Lemon Aioli Sauce image

Provided by Patrick and Gina Neely : Food Network

Categories     appetizer

Time 55m

Yield 4 to 5 servings

Number Of Ingredients 22

2 tablespoons butter
1 shallot, chopped fine
1 clove garlic, minced
1/4 cup finely chopped red pepper
Kosher salt and freshly ground black pepper
1/2 cup mayonnaise
1/2 cup Dijon mustard
1/2 teaspoon lemon zest
1 teaspoon crab boil seasoning
1 tablespoon chopped fresh parsley leaves
1 cup plain panko bread crumbs
1 large egg
Hot sauce, to taste
1 pound lump crabmeat, picked over to remove cartilage and shell fragments
1/2 cup peanut oil
Lemon Aioli, recipe follows
1/2 cup mayonnaise
1 clove garlic, minced
1 tablespoon chopped chives
3 tablespoons lemon juice
1/2 teaspoon lemon zest
Kosher salt and freshly ground black pepper

Steps:

  • Heat a medium size pan over medium heat. Add the butter. Once melted add the shallot, 1 clove of garlic and red pepper. Lightly saute until tender, about 3 minutes. Season with salt and pepper. Remove from heat and allow to cool.
  • In a medium bowl, mix together mayonnaise, Dijon mustard, lemon zest, crab boil seasoning, fresh parsley, 1/2 cup of the panko and egg. Mix in cooked vegetables, hot sauce, and salt and pepper, to taste. Add crabmeat and stir well.
  • Form crab cakes using about 2 tablespoons of crab mixture for each cake.. Flatten until they're about 3/4 inches high. Dip the cakes into the remaining panko.
  • Add oil to a large skillet over high heat. Add crab cakes and saute, flipping once, until golden brown and crisp, about 5 to 6 minutes per side. Serve with Lemon Aioli.
  • In a medium bowl, mix all the ingredients together.

CARIBBEAN CRAB CAKES



Caribbean Crab Cakes image

This is my take on Maryland style crab cakes, with a light (not heavy) breading and a flavor you will love. Despite the name, these are NOT spicy or "jerk," but rather full of flavor with a crispy outside and delicate inside. Feeling crabby? :-)

Provided by Mystic Eye Art

Categories     One Dish Meal

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 16

1 lb lump crabmeat (picked through to remove shells)
1/2 vidalia onion (or 1 medium onion, chopped)
4 tablespoons butter
1 green onion (chopped)
1/3 cup white cheddar cheese flavored cracker (crushed, recommended -- White Cheddar Cheese Itz, plus 1 additional cup for coating)
1/3 cup mayonnaise
2 teaspoons garlic salt
1/8 teaspoon cayenne pepper
1 teaspoon soy sauce
1 teaspoon Dijon mustard
1 teaspoon pickle juice (sweet, from bread and butter pickles or sweet gherkins)
1/2 lime (Juiced)
1 tablespoon cilantro (finely chopped fresh)
1 egg
2 tablespoons flour
1/2 cup canola oil

Steps:

  • In a small pan on medium high heat, melt 1 Tbsp of the butter and add the chopped onion and 1 tsp of the Garlic Salt. Cook until the onions become translucent. Set aside and allow to cool.
  • In a large bowl, mix together the crab meat, green onion, 1/3 Cup White Cheddar crackers, mayonnaise, remaining garlic salt, pepper, soy sauce, dijon mustard, pickle juice, lime juice, cilantro and egg and form into small patties (about the size of the palm of your hand).
  • Mix together the flour and remaining 1 cup of white cheddar crackers and pour onto a large dish or plate. Lightly pat the crab cakes in the mixture on each side and place onto a baking sheet (covered with a piece of parchment or wax paper).
  • Refrigerate the cakes for 1 hour.
  • Into a large skillet on medium heat, pour the canola oil and remaining butter.
  • After the butter melts and the oil is hot, place the crab cakes into the oil and allow to cook (about 5 minutes each side) or until golden brown. Serve.

Nutrition Facts : Calories 649.6, Fat 51.6, SaturatedFat 11.2, Cholesterol 168.2, Sodium 1515.7, Carbohydrate 17.4, Fiber 2.9, Sugar 3, Protein 31

CARIBBEAN CRAB CAKES WITH JERK AIOLI



CARIBBEAN CRAB CAKES WITH JERK AIOLI image

Categories     Fish     Fry     Quick & Easy

Yield 4-6

Number Of Ingredients 14

Garlic Jerk Aioli
1 cup mayonnaise
2-3 tablespoon jerk seasoning
Place all ingredients.
Adjust seasonings according to your taste.
Use ½ cup for crab cakes, reserve remaining to serve with finished dish.
Caribbean Jerk Crab Cakes
½ cup Garlic Jerk Aioli
1 pound jumbo lump meat crab
1 pound special crab meat
3 tablespoons green onion, minced
½ cup panko bread crumbs
3 tablespoons butter
3 tablespoons olive oil

Steps:

  • Preheat oven to 350 degrees In a medium sized bowl add crab meat; gently toss with green onions. Fold ½ cup aoli mixture into crab meat with rubber spatula. Sprinkle panko breadcrumbs over the top, gently combine. Form into 6 equal patties, Pan fry crab cakes in butter and olive oil. Sauté on each side 2-3 minutes or until golden brown. Place in baking dish and bake for 10-12 minutes.

MARYLAND CRAB CAKES WITH BASIL AIOLI



Maryland Crab Cakes with Basil Aioli image

Delicous Crab Cakes served with a garic dipping sauce. Can be made mild or hot and spicy. Can be used as a seafood appetizer or a main course. Recipe courtesy Chef Rita Carmody (formerly of the Red Lion Hotel)

Provided by Steve P.

Categories     Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 18

1 lb crabmeat (preferably Blue crab)
1 small minced onion, lightly sauteed
1/2 cup crushed saltine crackers
1 egg
1/4 cup mayonnaise
1 teaspoon Worcestershire sauce
1 teaspoon dry mustard
1 teaspoon Old Bay Seasoning
salt and pepper
olive oil or vegetable oil (for frying)
2 cloves garlic, crushed and peeled
2 egg yolks
1/2 cup basil leaves
2 cups extra virgin olive oil
salt
1 lemon, juice of
red pepper flakes (optional)
ground cayenne pepper (optional)

Steps:

  • In a large bowl, mix crabmeat, onion, crushed crackers, eggs, mayonnaise and seasonings.
  • Gently mix everything together and shape into crab cakes.
  • Saute cakes in a little oil for about five minutes on each side or until golden brown.
  • To prepare aioli, place egg yolks, garlic and basil in a blender.
  • Start the blender and slowly add oil.
  • When thoroughly mixed and creamy, add salt and lemon juice and if you want it hot and spicy the option red pepper or cayenne.
  • Serve the aioli on the side as a dipping sauce.

SPICED CRAB CAKES WITH LEMON & LIME AïOLI



Spiced crab cakes with lemon & lime aïoli image

Simple fishcakes made from delicate shellfish and Asian spices - coriander, sesame and chilli add a kick. Serve with a citrus mayonnaise

Provided by Good Food team

Categories     Starter

Time 30m

Number Of Ingredients 12

100g white crabmeat
2 spring onions , finely chopped
1 red chilli , deseeded and finely chopped
small pack coriander , leaves only, finely chopped, plus extra for serving
2 tbsp sesame seed
50g fresh breadcrumb
1 large egg yolk
sunflower oil , for frying
plain flour , for dusting
3 tbsp good mayonnaise
zest ½ lime (after zesting, cut ½ into wedges for serving)
zest ½ lemon , plus a squeeze of juice

Steps:

  • Combine the crab, spring onions, chilli and coriander in a large bowl. Heat a small frying pan and toast the sesame seeds. While they're still hot, use a pestle and mortar to roughly grind, then tip into the bowl with the crab. Add the breadcrumbs, egg yolk and seasoning, and mix lightly. Shape into 6 patties and chill for at least 30 mins.
  • For the aïoli, mix the mayonnaise, zests and a squeeze of lemon juice. Heat 0.5cm depth oil in a non-stick frying pan. Dust the crab cakes with a little flour and fry gently for 3 mins on each side until crisp and golden. Drain on kitchen paper. Serve the crab cakes with the zesty mayonnaise, wedges of lime and a few coriander leaves scattered over the top.

Nutrition Facts : Calories 504 calories, Fat 40 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 16 grams protein, Sodium 1.4 milligram of sodium

CRAB CAKES WITH KEY LIME AIOLI RECIPE - (5/5)



Crab Cakes with Key Lime Aioli Recipe - (5/5) image

Provided by Texaschef11

Number Of Ingredients 26

* Key Lime Aioli:
1 * 1 cup mayonnaise
1/4 * 1/4 cup key lime juice
1 * 1 tsp minced fresh garlic
1/4 * 1/4 tsp anchovy paste
2 * 2 tsp dry mustard
2 * 2 tbsp fresh parsley
2 * 2 Tbsp fresh dill
1 * 1 tsp sea salt
1 * 1 tsp freshly ground pepper
* Cover and refridgerate at least 2 hours
* Crab Cake:
1 * 1 cup bread crumbs + extra for coating
1 * 1 lb cooked lump crab
1 * 1 tsp dry mustard
1 * 1 egg, lightly beaten
1 * 1 tsp minced garlic
1/2 * 1/2 cup finely diced green pepper
1 * 1 tsp Jamacian jerk seasoning
3 * 3 Tbsp key lime juice
1/3 * 1/3 cup mayonnaise
* Olive oil for frying
1 * 1 small onion, chopped fine
1 * 1 tsp freshly ground Pepper
1 * 1 tsp sea salt
* Fresh lemon wedges (2 lemons)

Steps:

  • Mix all ingredients for key lime aioli first, it must sit in the refigerator for at least 2 hours. Warm olive oil in a saute pan. Add 1/2 cup finely diced green pepper, 1 small finely diced small yellow onion, 1 tsp minced garlic. Saute until tender (about 5 minutes). Transfer above to non-metalic bowl and stir in 1/3 cup mayo, 1 lightly beaten egg, 2 tbsp key lime juice, 1 tsp Jamaican jerk seasoning, and 1 tsp dry mustard. Mix in 1 lb cooked lump crab, 1 tsp sea salt, 1 tsp fresh ground pepper, and 1 cup bread crumbs. Shape into 2 inch diameter cakes. Spread some bread crumbs on a plate and roll cakes in crumbs to coat. Transfer to a baking sheet and refrigerate for 30 to 45 minutes. Fry cakes in about 1/4 cup olive oil in a large fry pan. Transfer to paper towels. Serve with key lime aioli and slices of fresh lemon.

CRAB CAKES WITH BASIL AïOLI



Crab Cakes with Basil Aïoli image

Categories     Egg     Pepper     Sauté     Crab     Spring     Bon Appétit     California

Yield Makes 4 servings

Number Of Ingredients 9

12 ounces crabmeat
1/4 cup minced roasted red peppers from jar
Basil Aioli
1 1/2 teaspoons grated lemon peel
3 cups fresh breadcrumbs (from about 8 ounces of French bread)
2 large egg yolks
All purpose flour
2 egg whites, beaten just until foamy
3 tablespoons butter

Steps:

  • Combine crabmeat, red peppers, 3 tablespoons Basil Aioli and lemon peel in large bowl. Mix in 1 1/3 cups breadcrumbs. Season to taste with salt and pepper. Mix in yolks (mixture will be soft).
  • Form crab mixture into eight 3/4-inch-thick cakes, using generous 1/4 cupful for each. Coat cakes on both sides with flour; shake off excess. Brush both sides with beaten whites, then coat with remaining breadcrumbs. Cover; chill at least 2 hours and up to 6 hours.
  • Melt butter in heavy large skillet over medium-high heat. Working in batches, cook cakes until golden brown and heated through, about 4 minutes per side. Place 2 cakes on each plate. Serve with remaining Basil Aioli.

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