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Simply put, this is another reason why I love living in Alaska!
Yum... |
Servings: (2)
Prep: 5 Mins.
Chill: 20 Mins.
Cook: 8 to 10 Mins.
INGREDIENTS
Seafood Aioli: (Yields ½ cup)
½ cup sour cream
¼ cup mayonnaise
1 teaspoon lemon juice
¼ teaspoon old bay seasoning
¼ teaspoon sriracha (Asian hot sauce)
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| Fresh-Cooked Lump Alaska Dungeness Crab Meat |
Crab cakes:
¼ cup mayonnaise
½ cup Italian seasoned bread crumbs
¼ teaspoon old bay seasoning
¼ teaspoon garlic powder
¼ teaspoon onion powder
1 large egg, lightly beaten
1 teaspoons dijon
1 teaspoon worcestershire
¼ teaspoon sriracha (Asian Hot Sauce)
Pinches of fine-grain sea salt and white pepper
½ lb. cooked lump dungeness crab meat, picked over
--For frying:
----1 tablespoon vegetable oil
----1 tablespoon unsalted butter
Garnish:
1 green onion, finely sliced (green and white parts)
METHOD
Prepare steamed basmati rice, according to package directions (if using) beforehand.
Whisk the aioli (sauce) ingredients in a small bowl. Taste; add
more sriracha sauce if you like it spicier.
Refrigerate for flavors to meld.
Store leftovers, covered, in refrigerator for up to 1 week.
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| Sandra's Creamy Seafood Aioli |
Meanwhile, in a medium bowl, add all crab cake
ingredients, except crab meat; mix to incorporate.
Gently fold in the crab meat, just until
incorporated.
Shape mixture into four 1” thick crab cakes; transfer to a wax
paper-lined plate.
Refrigerate formed crab cakes until firm for a minimum of 20 minutes, or up to 4 hours.
Heat oil and butter in a large cast-iron skillet over medium
heat. Add crab cakes and cook until golden on bottom, about 4 to 5 minutes per side, for a total of 8 to 10 minutes.
Transfer crab cakes to
individual plates, and serve topped with Seafood Aioli and garnish with sliced
green onions, with a side of steamed basmati rice drizzled with ginger soy sauce. ~ Enjoy!
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Tip: I served
these crab cakes with steamed basmati rice and ginger soy sauce, including the
following as a first course:
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| Sandra's Ultimate Dungeness Crab Salad: Click link for recipe... |
O my lord-)) Now you are talking, Sandra! It's absolutely delicious looking dish! I love seafood and your crab cakes are amazing!
ReplyDeleteI so agree, Yelena. It was an absolute treat to recently have fresh Alaska dungeness crab, and we were especially grateful to be able to prepare two crab dishes in one day ;)! Thanks again my dear - have a fab week...
ReplyDeleteJust a quick note to let you know your link in to Food on Friday: Chocolate was showcased on Need Some Inspiration today. Have a great week!
ReplyDeleteHow nice Carole, thanks so much for doing so! I very much appreciate it ;)
ReplyDeleteHi Sandra - your crab cakes look great - I had some swimmer crab cakes in Adelaide last week and they were spectacular so I am going to try to make some of my own. Have a great week!
ReplyDeletePS If you ever want to link in a recipe to the relevant Food on Friday, the easiest way is to look down the right sidebar where you will find a list of all the Food on Fridays - click on the one you want and then just link your post in using the Mr Linky boxes. The current one running is Curries but all the previous ones are still open including many that I haven't done showcases for via my Need Some Inspiration series
Wonderful, Carole - How fortunate you were to be in Adelaide ;) Best of luck on your crab cake endeavor!
ReplyDeleteI'll be linking a fab curry recipe, including some other Food on Friday posts real soon ~ Thank you for the invite ~ You too have a splendid week dear lady!!