Spicy Crab Cakes with Lemon Aioli

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!