Crab Cakes with Orange Aioli

Your March Must-Make!

Crab Cakes with Orange Aioli

Recipe submitted by reader Esther Edwards

Ingredients

1 egg white, lightly beaten
2 tablespoons chopped green onions
2 tablespoons chopped sweet pepper
2 tablespoons light mayonnaise
1 1/2 teaspoons Worcestershire sauce
1 teaspoon Dijon mustard
1/2 teaspoon Old Bay seasoning
1/4 teaspoon lemon-pepper seasoning
10 ounces cooked crabmeat (or two 6-ounce cans
lump crab meat, drained and cartilage removed)
1/3-cup panko
1 tablespoon vegetable oil
Spinach leaves (optional)
1 recipe Orange Aioli (see below)

Directions

In a large bowl, combine egg, green onions, red pepper, light mayonnaise, Worcestershire sauce, mustard, Old Bay seasoning, and lemon-pepper seasoning. Add crabmeat; mix well. Shape into four patties. Press panko onto both sides of each patty.

In a large skillet, heat 1 tablespoon of the butter and 1 tablespoon of the oil over medium heat. Add patties and cook for 8 to 10 minutes or until golden and heated through, turning once.

If desired, serve warm on a bed of spinach. Serve with Orange Aioli.

Orange Aioli

Ingredients

1/4 cup light mayonnaise
1/4 cup light sour cream
1/4 teaspoon finely shredded orange peel or zest
1 tablespoon orange juice
1 tablespoon snipped fresh chives
1/4 teaspoon ground coriander

Directions

In a small bowl, store together light mayonnaise, light sour cream, finely
shredded orange peel/zest, orange juice, chopped fresh chives, and ground
coriander. Chill until ready to use. Enjoy!


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