SPICY CRAB CAKES WITH LEMON AIOLI SAUCE
Provided by Patrick and Gina Neely : Food Network
Categories appetizer
Time 55m
Yield 4 to 5 servings
Number Of Ingredients 22
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.
SPICY LEMON AND PAPRIKA AIOLI
Make and share this Spicy Lemon and Paprika Aioli recipe from Food.com.
Provided by kiwidutch
Categories Sauces
Time 10m
Yield 1 3/4 cups
Number Of Ingredients 5
Steps:
- Combine all ingredients in small bowl; whisk to blend.
- Season aioli to taste with salt and pepper.
- (Can be made 1 day ahead. Cover and refrigerate.).
TUNISIAN FISH CAKES WITH LEMON-PAPRIKA AïOLI (PASSOVER)
This is a wonderful dish that even those who don't usually like fish will enjoy. Recipe is from "Bon Appétit" (April 2003). If you are not making this for Passover, you can replace the matzo meal with breadcrumbs. Recipe can be easily halved. These rewarm well, so it's a great dish to prepare ahead of time. They actually freeze well too, and taste good cold. If you form larger patties, these make a great main dish.
Provided by blucoat
Categories Whitefish
Time 30m
Yield 40 small fish cakes
Number Of Ingredients 17
Steps:
- For Aioli: Combine all ingredients in small bowl; whisk to blend. Season aioli to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.).
- Line large baking sheet with plastic wrap. Coarsely grind fish in processor. Add next 8 ingredients; blend well. Add matzo meal and egg; process until smooth, scraping down sides of bowl occasionally. With moistened hands and using 1 generous tablespoon for each cake, shape mixture into patties about 13/4 inches in diameter and 1/2 inch thick; arrange on sheet.
- Heat 3 tablespoons oil in heavy large skillet over medium heat. Fry fish cakes in batches until brown and cooked through, adding more oil to skillet by tablespoonfuls as needed, about 3 minutes per side. Transfer cakes to unlined baking sheet. (Can be made 1 day ahead. Refrigerate until cold, then cover with foil and keep refrigerated. Rewarm uncovered in 350°F oven about 10 minutes.).
- Arrange fish cakes on plates. Spoon aioli alongside and serve.
Nutrition Facts : Calories 95.8, Fat 6.8, SaturatedFat 1, Cholesterol 22.8, Sodium 173.9, Carbohydrate 4.1, Fiber 0.2, Sugar 0.9, Protein 4.7
TUNISIAN FISH CAKES WITH LEMON AND PAPRIKA AïOLI
Categories Citrus Fish Onion Appetizer Fry Passover Ramadan Kosher Cilantro Parsley Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes about 40
Number Of Ingredients 13
Steps:
- Line large baking sheet with plastic wrap. Coarsely grind fish in processor. Add next 8 ingredients; blend well. Add matzo meal and egg; process until smooth, scraping down sides of bowl occasionally. With moistened hands and using 1 generous tablespoon for each cake, shape mixture into patties about 13/4 inches in diameter and 1/2 inch thick; arrange on sheet.
- Heat 3 tablespoons oil in heavy large skillet over medium heat. Fry fish cakes in batches until brown and cooked through, adding more oil to skillet by tablespoonfuls as needed, about 3 minutes per side. Transfer cakes to unlined baking sheet. (Can be made 1 day ahead. Refrigerate until cold, then cover with foil and keep refrigerated. Rewarm uncovered in 350°F oven about 10 minutes.)
- Arrange fish cakes on plates. Spoon aioli alongside and serve
SPICY LEMON AND PAPRIKA AïOLI
Categories Condiment/Spread Garlic Side No-Cook Mayonnaise Lemon Spice Bon Appétit Sugar Conscious Kidney Friendly Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 1 3/4 cups
Number Of Ingredients 5
Steps:
- Combine all ingredients in small bowl; whisk to blend. Season aioli to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.)
- *Available from Tienda.com (888-472-1022; tienda.com).
FRIED POTATOES WITH SPICY AIOLI
Provided by Michael Symon : Food Network
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- For the potatoes: To a small saucepan, add the potatoes and cool water to cover. Salt the water generously and bring to a boil over high heat. Reduce the heat to medium-high, and simmer until the potatoes are just tender when pierced with a fork, 10 to15 minutes. Remove from the water and let cool. While the potatoes are cooling, make the spicy aioli.
- For the spicy aioli: In a large bowl, combine the mayonnaise, Sriracha, paprika, garlic lime zest and juice and a pinch salt. Stir to combine and set aside.
- To finish the potatoes: Heat a large cast-iron skillet with your favorite fat until it reaches 350 degrees F. The fat should come 1 to 2 inches up the side of the pan.
- With the heel of your hand, smash the potatoes so they are relatively flat but still holding together. Add the potatoes to the fat and cook until golden brown, about 3 minutes. Remove from the fat with a slotted spoon and place in the bowl with the aioli. Add a spoonful of the hot fat, stir to coat and transfer to a serving platter. Garnish with the scallions and serve immediately. I guarantee you will never look at a French fry the same way again.
ROSEMARY-PAPRIKA CHICKEN AND FRIES
This sheet-pan chicken dinner was inspired by patatas bravas, the crispy potatoes typically served with a spicy sauce and aioli in tapas bars all across Spain. Here, there are potatoes, of course, but they're cut into matchsticks and browned on a sheet pan; and there's a garlic mayonnaise for dipping. (Make real-deal aioli if you have a few minutes to spare.) But instead of the traditional smoky, brick-red sauce, similar seasonings are smeared onto chicken before roasting: a mix of lemon, garlic, rosemary, smoked paprika and red-pepper flakes. Using bone-in parts keeps the white meat juicy, while the skin gets crisp and some of the schmaltz glosses the fries.
Provided by Ali Slagle
Categories dinner, weeknight, poultry, main course
Time 45m
Yield 2 to 3 servings
Number Of Ingredients 11
Steps:
- Heat the oven to 425 degrees, and place a sheet pan on the oven's lowest rack to heat. In a liquid measuring cup or small bowl, stir together the mayonnaise, lemon zest and garlic. Season with salt and pepper.
- Transfer half of the mayonnaise mixture (about ¼ cup) to a medium bowl. Stir in the smoked paprika, rosemary, red-pepper flakes and ½ teaspoon black pepper. Season the chicken all over with 1½ teaspoons salt. Add the chicken to the bowl of paprika-mayonnaise, and rub it all over the chicken. Set aside.
- Halve the potato crosswise (no need to peel), then cut it into ¼-inch-thick fries. Right on the cutting board, drizzle with the olive oil, and season with salt and pepper. Toss to coat.
- Place the chicken breasts skin side down on the heated sheet pan, then scatter the potatoes around the chicken in a single layer. Roast on the bottom rack for 15 minutes, then flip the chicken so the skin side is up. (No need to turn the potatoes.) Roast for another 10 to 15 minutes, until the fries are browned underneath and the chicken registers 155 degrees when an instant-read thermometer is inserted in the thickest part. (The temperature will rise as the meat rests.) Let the chicken rest for at least 5 minutes, then cut the chicken meat from the bones and slice. Stir the lemon juice into the remaining mayonnaise mixture. Eat the chicken with the fries and a puddle of the lemon-garlic mayo for dipping.
More about "spicy lemon and paprika aïoli food"
SPICY LEMON AIOLI - QUEEN BEE'S KITCHEN
From queenbeeskitchen.com
Estimated Reading Time 2 mins
POLENTA FRIES WITH LEMON PAPRIKA AIOLI - PORT AND FIN
From portandfin.com
Estimated Reading Time 3 mins
10 BEST SPICY AIOLI MAYONNAISE RECIPES - YUMMLY
From yummly.com
4.9/5 (7)
AIOLI 4 WAYS | I LOVE EGGS | AIOLI RECIPE | NZ EGGS
From eggs.org.nz
Cuisine New ZealandCategory Lunch, DinnerServings 6Total Time 5 mins
- STEP 1 Whisk together the egg yolks, lemon juice, lemon zest, and mustard in a bowl. Combine oils and add a few drops at a time, to yolk mixture, whisking constantly, until all oil is incorporated and mixture is emulsified. Whisk in garlic, capers, and chives. Season well with salt and pepper. Store in refrigerator for up to 1 week.
- STEP 1 Whisk together the egg yolks, lemon juice, lemon zest, and mustard in a bowl. Combine oils and add a few drops at a time, to yolk mixture, whisking constantly, until all oil is incorporated and mixture is emulsified. Whisk in garlic, ginger, soya sauce, hot sauce, and coriander. Store in refrigerator for up to 1 week.
TUNISIAN FISH CAKES WITH SPICY LEMON AND PAPRIKA AïOLI ...
From bonappetit.com
Servings 40
- Line a large baking sheet with plastic wrap. Coarsely grind fish in a food processor. Add onion, garlic, parsley, cilantro, cumin, salt, ginger, and pepper; blend well. Add matzo meal and egg; process until smooth, scraping down sides of bowl occasionally. With moistened hands and using 1 generous Tbsp. for each cake, shape mixture into patties about 1¾" in diameter and ½" thick; arrange on sheet.
- Heat 3 Tbsp. oil in a heavy large skillet over medium. Fry fish cakes in batches until brown and cooked through, adding more oil to skillet by tablespoonfuls as needed, about 3 minutes per side. Transfer cakes to an unlined baking sheet.
- Do Ahead: Fish cakes can be made 1 day ahead. Refrigerate until cold, then cover with foil and keep refrigerated. Rewarm uncovered in 350°F oven about 10 minutes.
KETO CRUNCHY POPCORN CHICKEN WITH SPICY CHIPOTLE AIOLI ...
From foodpals.com
- Season the chicken with chili powder and place in a large bowl. Pour the buttermilk over the chicken, cover the bowl, and marinate in the fridge for 2 hours.
- To prepare the breading, combine the spelt cereal, almond flour, and almonds in a food processor. Pulse until you get a coarse meal with some larger flakes of cereal. Place in a bowl.
- Remove the chicken from the marinade, and press each piece into the breading on all sides. Place on the rack and spray with oil.
SPICY LEMON AND PAPRIKA AïOLI RECIPE | BON APPéTIT
From bonappetit.com
Servings 1.75
FRIED CURRY SCHOOL PRAWNS WITH SPICY AIOLI RECIPE FROM MAN ...
From cooked.com.au
Servings 4
HOW TO MAKE PATATAS BRAVAS WITH SMOKED PAPRIKA AIOLI
From mensjournal.com
Servings 4Estimated Reading Time 2 mins
SPICY AIOLI RECIPES RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
3/5 Category CondimentServings 1Total Time 10 mins
WHOLE30 + KETO SPICY GARLIC AIOLI - THE BETTERED BLONDIE
From thebetteredblondie.com
4.8/5 (25)Total Time 10 minsCategory SauceCalories 194 per serving
QUICK FRIED CHICKEN SANDWICH WITH SPICY AIOLI | FOOD FOR NET
From foodfornet.com
Estimated Reading Time 6 mins
SPICY AIOLI SAUCE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
Servings 1Total Time 10 minsCategory Quick & Easy Recipes
LEMON-DILL AIOLI SAUCE | RECIPE | AIOLI SAUCE, LEMON JUICE ...
From pinterest.com.au
4.5/5 (44)Total Time 20 minsServings 16
SMOKED PAPRIKA AIOLI • SPICY & DELICIOUS
From thespicetrain.com
Cuisine FrenchTotal Time 5 minsCategory Condiments And SaucesCalories 118 per serving
ROASTED SPICY FINGERLING POTATOES WITH LEMON-GARLIC AIOLI ...
From fortheloveofcooking.net
Reviews 7Servings 4Cuisine AmericanCategory Appetizer, Side Dish
SPICY CHORIZO AND MAHóN STUFFED DATES WITH SMOKED PAPRIKA ...
From anisetozaatar.com
Servings 24Estimated Reading Time 6 mins
SPICY AIOLI BOBBY FLAY RECIPES - FOOD NEWS
From foodnewsnews.com
PLUM PERFECTION! 7 BRILLIANT READER RECIPES – FROM SPICY ...
From theguardian.com
SPICY AIOLI FOR CRAB CAKES | GODAVARIINFORMATION
From godavariinformation.blogspot.com
SPICY LEMON AND PAPRIKA AIOLI RECIPE - FOOD.COM | RECETA
SPICY LEMON AIOLI - ALL INFORMATION ABOUT HEALTHY RECIPES ...
From therecipes.info
SPICY AIOLI FOR CRAB CAKES - CAKE AREA
From cak3area.blogspot.com
QUICK FRIED CALAMARI WITH SPICY AIOLI AND ... - FOOD FOR NET
From foodfornet.com
EASY SPICY HARISSA AIOLI RECIPE - FOOD AND DRINK DESTINATIONS
From fooddrinkdestinations.org
SPICY LEMON AIOLI RECIPES
From tfrecipes.com
SPICY LEMON AND PAPRIKA AIOLI RECIPE - FOOD.COM
From pinterest.com
SPICY GRILLED TILAPIA WITH AIOLI RECIPE - FOOD NEWS
From foodnewsnews.com
GARLIC AIOLI DRUMSTICKS – MOODYFOODIETULSA
From moodyfoodietulsa.blog
MARINATED AND GRILLED KING PRAWNS WITH SPICY AIOLI
From stockland.com.au
10 BEST SPICY AIOLI SAUCE RECIPES - YUMMLY
SPICY LEMON AND PAPRIKA AIOLI | AIOLI RECIPE, RECIPES, AIOLI
From nl.pinterest.com
SPICY LEMON AND PAPRIKA AIOLI RECIPES
From tfrecipes.com
10 BEST SPICY AIOLI SAUCE RECIPES | YUMMLY
From yummly.co.uk
TURKEY PAELLA WITH LEMON-SMOKED PAPRIKA AIOLI - PLAIN.RECIPES
From plain.recipes
SPICY LEMON AND PAPRIKA AIOLI RECIPE - FOOD.COM | RECIPE ...
PAPRIKA GRILLED SALMON WITH LEMON AIOLI - 9 SALMON RECIPES ...
From chowhound.com
TUNISIAN FISH CAKES WITH SPICY LEMON AND PAPRIKA AIOLI ...
From recipes.fandom.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love