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Popular Recipes Crab Cakes with Lemon Aioli

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Crab Cakes with Lemon Aioli

"Add a crisp green salad and dinner is ready with this recipe for Crab Cakes with Lemon Aioli!"

Ingredients :

  • 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

Instructions :

Prep : Cook : 10M Ready in :
  • 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 onto 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.

Notes :

  • ** Instead of 16 oz. cooked crab meat, you can substitute three 6 oz cans lump crabmeat, drained and cartilage removed.

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