[Recipes
Blue Crab Cakes with Spicy Mustard Aioli
Chef Felix Frias shares his love of seafood in his interpretation of this restaurant favorite. These crab cakes can be eaten as an appetizer, or as a meal on it's own. If you can't get Blue Crab meat, you can substitute for any crab meat; however make sure it is jumbo lump crab meat.
| Serves: | 8 | Vegetarian: | No |
|---|---|---|---|
| Preparation Time: | 00:30 |
Cuisine: | Seafood |
| Difficulty: | Easy | Meal Type: | Other |
| Main Ingredient: | crab | Dish Type: | Appetizer |
| Main Cooking Method: | Pan Fry | Season/Occasion: | Any Occasion |
Crab Cakes
Ingredients
- 1 lb. Super Lump Blue Crab Meat
- 1/4 C. Mayonnaise
- 1 tsp. Dijon Mustard
- 1 each Red and Green Bell Peppers, finely chopped
- 2 Tbsp. Worchester sauce
- 2 each lemons
- 2 C. Japanese Bread Crumbs
- 2 dash Tabasco sauce
Directions
Mix all ingredients. Add 2 drops of tobasco sauce. Squeeze lemons, salt and pepper to taste. Shape into crab cakes. Cook in a pan on medium high heat with olive oil for about 5 minutes on each side or until golden brown.Spicy Mustard Aioli Sauce
Ingredients
- 1/4 C. Mayonnaise
- 1 Tbsp. Dijon Mustard
- 1 tsp. honey
- 1 tsp. Japanese chili sauce
- 2 each lemons
Directions
Mix all ingredients except for lemons. Squeeze in lemon juice, salt and pepper to taste. Drizzle sauce on top of crab cakes.Note
As another addition, drizzle some Balsamic vinegar to combine all flavors of spicy, sweet and sour.