Crab cakes are SUCH a luxurious experienced usually saved for high-end restaurants. No need to leave the house! Make better-than-restaurant-quality crab cakes at home for a fraction of the price. Literally…this recipe makes 8 portions for the price you’d pay for one at a restaurant! My favorite method of cooking crab cakes is by broiling, which ensures that the crabmeat remains tender throughout the cooking process. I’ve found that frying, which is also a lower-end way to serve crab cakes, tends to overcook the outer layer of crabmeat and make it too crispy. My favorite aioli to serve with them is this fabulous spicy roasted red pepper red wine aioli. For a more casual experience, ditch the roasted potatoes and green beans as your sides and serve your crab cake on a brioche bun topped with your aioli and crisp lettuce. Send us your pics when you make these at home! Don’t forget to like and subscribe 🙂
CRAB CAKE NECESSARY INGREDIENTS:
o CRABMEAT (jumbo lump, 1 can; supplement with claw meat)
o EGGS (1)
o MAYONNAISE (1/2 cup)
o BREAD CRUMBS (Italian seasoned, 1/2 cup)
o DIJON MUSTARD (2 tablespoons)
o WORCESTESTIRE SAUCE (1 teaspoon)
o FINE HERBS (1 teaspoon)
o OLD BAY (1 teaspoon)
o ROASTED GARLIC (1 teaspoon)
o TRINIDAD LEMON GARLIC (1 teaspoon, optional)
SPICY ROASTED RED PEPPER RED WINE AIOLI NECESSARY INGREDIENTS:
o RED WINE (1/4 cup)
o RED WINE VINEGAR (1/4 cup)
o ROASTED RED PEPPER (1/2 pepper)
o GARLIC (minced)
o FRESH THYME (to taste)
o HOT SAUCE (1-2 teaspoons)
o MAYONNAISE (1/2 cup)
EMAIL: HAUTEGIRLKITCHEN@GMAIL.COM
INSTAGRAMS: @MPROCH96 @MELISSGTIRE
SPONSORED CONTENT: SPRAY TANS BY MICHELLE AT GLOW STUDIO PGH