Whole30 Crab Cakes With Lemon Garlic Aioli Food

SPICY CRAB CAKES WITH LEMON AIOLI SAUCE

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.

WHOLE30 CRAB CAKES WITH LEMON-GARLIC AIOLI

Steps:

• Combine all of the aioli ingredients in a bowl and stir to combine. Cover and refrigerate until ready to serve. In a large bowl, combine the crabmeat, red bell pepper, green onion, bay seasoning, salt, pepper, mayo, and cassava. Mix until just combined. Line a baking sheet with parchment paper. Using 1/2 cup measuring cup, scoop out crab mixture and form into uniform patties. Set on the parchment-lined baking sheet and refrigerate for about 30 minutes so that they firm up. Place almond flour on a plate. Take firm crab cakes, carefully set each side of the crabcakes so that they are just lightly dusted (you don't want it caked on or they will taste dry when you bite into them). Set back on the parchment paper until all of the crab cakes are lightly coated. Heat 2 tbsp. oil in a non-stick skillet. When very hot, but not smoking, carefully set the crabcakes and sear until golden brown and slightly crispy, about 3-4 minutes per side. Using a sturdy spatula, carefully flip, and continue to cook on the other side for 3 more minutes. As they are complete, I recommend setting them on a wire rack so that they don't get soggy before serving. Serve with the aioli and enjoy!

SPICED CRAB CAKES WITH LEMON & LIME AïOLI

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.

CRAB CAKES WITH LEMON GARLIC AIOLI SAUCE

Steps:

• Mix first 10 ingredients together, being careful to not overmix or break up the crab chunks.
• Dust a sheet pan or piece of tinfoil with flour. Carefully form little patties with the mixture and drop them onto the sheet pan or foil to dust with flour. Don't overhandle as the mixture will be very soft and wet. If the mixture is too wet, add more crumbs, or some flour.
• Meanwhile, melt butter into 2 tbs of the olive oil and heat a sauté pan to medium-high. Carefully drop cakes into pan with a spatula. Cook on one side until brown and crisp.
• Turn carefully, cook on the other side until brown and crisp and the inside of the cakes are cooked, about 2-3 minutes per side.
• Serve hot, topped with aioli and a few sliced green onions for garnish.
• For the sauce:.
• Mash garlic into a fine paste with the side of a knife on a cutting board, using salt as an abrasive. Mix all ingredients together. Serve with the crab cakes.

ALMOND FLOUR CRAB CAKES WITH LEMON AIOLI

Steps:

• Make the crab cakes: Whisk together mayonnaise, mustard, egg, egg yolk and lemon zest and juice in a large bowl. Mix in 2 cups of almond meal, scallions and herbs until thoroughly combined. Gently fold in crab. Season with salt and white pepper, cover with plastic wrap and chill for 30 minutes.
• Meanwhile, make the aioli: Combine egg yolks, mustard, garlic and lemon zest and juice in a blender or food processor and purée until smooth. With machine running, slowly drizzle in the grapeseed oil a few drops at a time until the mixture begins to thicken. Gradually increase the oil to a thin, steady stream, blending to a uniform creamy consistency. If aioli breaks, drizzle in a little lukewarm water a few drops at a time until consistency is reached again. Season with salt and pepper to taste. Will keep 2 days or more in an airtight container in the refrigerator.
• Mix remaining 2/3 cup almond meal and cornmeal in a pie plate and season lightly with salt and pepper. Divide crab mixture into 12 equal portions and form into 2-inch patties. Coat in almond-cornmeal mixture.
• Heat 1/4 cup canola or grapeseed oil in a 12-inch skillet over medium-high heat until the oil is hot but not smoking, about 2 minutes. Cook crab cakes in batches, 3 to 4 minutes per side until deep golden brown and crisp, wiping out the skillet and adding fresh oil between the batches. Transfer to a paper-towel-lined tray. Crab cakes can be kept warm in a 200-degree oven for up to 30 minutes.

CRAB CAKES WITH LEMON AIOLI

Steps:

• To make the aioli, using mortar and pestle, grind the garlic and a pinch of salt together. Add the egg yolk and whisk until thick and sticky, about 15 seconds. Gradually whisk in the canola oil, a drop at a time until the sauce thickens, and then in a thin stream. Whisk the olive oil and then the lemon zest and lemon juice. Season with salt and pepper. Add more lemon juice if necessary.
• Pick over the crabmeat for shell fragments and drain in a sieve for up to 15 minutes, if needed. In a bowl, combine the crabmeat, chives, shallot, celery, creme fraiche, lemon zest, and Tabasco sauce, salt and pepper to taste. Gently stir to combine. In a deep bowl, whisk the egg white until stiff peaks form, then fold the egg white in the crab mixture. Place the cornmeal in a shallow bowl.
• Form 1/3 cup of the crab mixture into a flat patty. Repeat with the remaining mixture to make 6 crabcakes, placing each on a small baking sheet. Using a metal spatula, transfer each crab cakes to the bowl of cornmeal and carefully turn to coat evenly on all sides. Return the cakes tot he baking sheet and refrigerate for 1 hour; this will help them hold together when fried.
• In a large frying pan over medium heat, heat about 1/4 inch canola oil until the oil shimmers. Add the cakes in batches and fry until golden, 1-2 minutes on each side. Keep the crab cakes warm in a 200°F oven while frying the remaining cakes.
• In a medium bowl, whisk together the olive oil, lemon juice until blended. Add the watercress or arugula and toss to coat. Add salt and pepper to taste and toss again. Divide the dressed greens among 3 salad plates or 2 dinner plates. Divide the crab cakes over the greens and top each with a dollop of lemon aioli. Serve at once.

MINI CRAB CAKES WITH LEMON-DILL AIOLI

Steps:

• 1. For aioli, in a small bowl combine mayonnaise, lemon peel and juice, dill, and garlic. Mix well, cover, and refrigerate until crab cakes are ready.
• 2. For crab cakes, in a large bowl, combine mayonnaise, mustard, egg, cayenne, 1 cup bread crumbs, celery, red bell pepper, and green onion; mix well. Gently stir in crabmeat.
• 3. Place remaining 2 cups bread crumbs in a shallow dish. Shape crab into small cakes (about 1 1/2-in. diameter); coat with bread crumbs, pressing gently to adhere.
• 4. Place apart in two oiled 12- by- 17-in. rimmed baking pans. Bake in a 500° oven for 7 minutes, switch pan positions, and continue baking until golden brown, about 7 minutes longer. Serve hot with aioli.