Recipe printed from Jenn's Food Journey, adapted from The Neelys, Food Network
1 Tablespoon unsalted butter
1 Tablespoon shallots, finely diced
1/2 red bell pepper, finely diced
1 clove garlic, minced
salt and pepper
1 Tablespoon mayonnaise
1 Tablespoon Dijon mustard
1/4 teaspoon lemon juice
1/4 teaspoon cayenne pepper
1/4 teaspoon dried parsley, or 1 teaspoon fresh chopped parsley
2 Tablespoons panko bread crumbs
1 small egg yolk
hot sauce, to taste
2 oz (1 can) crab meat
1-2 Tablespoons vegetable oil
For the lemon aioli -
1/4 cup mayonnaise
2 Tablespoon lemon juice
1/4 teaspoon garlic powder
1 teaspoon Dijon mustard
1/4 teaspoon dried parsley
In a small skillet, over medium heat, melt the butter than add the shallot. Let cook 3-4 minutes or until they become translucent; stirring occasionally. (You may need to adjust the heat so that you do not burn them) Add the bell pepper and cook another 3 minutes. Add the garlic and cook for 1 minute; stirring constantly. Remove from heat and let cool.
In a bowl, add the mayo, Dijon, lemon juice, cayenne, and parsley. Add the cooled, cooked vegetables, the 1 tablespoon panko, egg yolk, and hot sauce. Fold in the crab meat. Place the remaining panko on a plate. Using about 2 tablespoons of the crab mixture, make patties about 3/4-inches thick. Dip the cakes into the panko and then move to a plate and allow to sit for 5 minutes.
In a small bowl, mix together all the ingredients for the lemon ailoi. Cover and set aside.
In a skillet, over medium high heat, add the oil until shimmering. Carefully place the cakes in the oil and fry about 3-4 minutes or until they are golden brown. Carefully flip and cook another 3-4 minutes. Remove from the oil and allow to drain on a paper towel quickly. Serve with lemon aioli and enjoy!