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Saturday, August 27, 2016

crab cakes with lemon aioli

Ingredients

  • Servings: 10
  • 1 (4 ounce) package idahoan® butter & herb or roasted garlic mashed potatoes
  • 1 egg, lightly beaten
  • 1/3 cup green onions, chopped
  • 1/4 cup red bell pepper, diced
  • 1 tablespoon italian parsley, coarsely chopped
  • 2 teaspoons dijon mustard
  • 1 1/2 teaspoons old bay seasoning™
  • 1 teaspoon lemon pepper seasoning
  • 16 ounces cooked crab meat*
  • 1 cup panko (japanese-style breading)
  • 1 tablespoon butter
  • 1 tablespoon vegetable oil
  • watercress leaves (optional)
  • lemon aioli:
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1/2 teaspoon lemon zest
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons chopped fresh parsley
  • 1/2 teaspoon ground coriander

Recipe

  • prepare mashed potatoes following package directions, set aside to cool.
  • preheat oven to 300 degrees f.
  • in a large bowl, combine egg, green onions, red bell pepper, parsley, mustard, and seasonings.
  • add crab meat and mix well.
  • blend in cooled potatoes until well distributed.
  • shape into 2-inch wide patties. press panko breading both sides of each patty. in a large skillet, heat 1 teaspoon each of the butter and oil over medium heat.
  • add patties and cook for about 4 minutes on each side until golden and heated through.
  • transfer crab cakes to a baking sheet. keep warm in oven.
  • repeat with the remaining butter, oil and patties.
  • to make lemon aioli, combine all ingredients and mix well. cover and chill. can be made a day ahead.
  • serve warm on a bed of watercress with lemon aioli.

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