Crab Cakes with Lemon Cilantro Aioli

Crab Cakes with Lemon Cilantro Aioli

Yield: Serves 6 (36 mini cakes)

Prep Time: 10 minutes


1 Lb Fresh, lump crabmeat, excess liquid squeezed out

3 Bellafina baby bell peppers, finely diced

4 Tbsp Mayonnaise

2 Tbsp Dijon mustard

2 Eggs

1 Shallot, minced

2 Tbsp Cilantro, chopped

Sea salt and pepper to taste

12 slices (8 cups) white bread, trimmed, cubed

Olive oil for frying


Mix all ingredients in large bowl until combined.

Form the mixture into small discs, about 1 tablespoon portion.

Pour olive oil in frying pan, just enough to cover bottom of pan. Heat over medium high heat. Cook in batches for about 2 minutes or until golden.

Drain and set on paper towel.

Serve warm with lemon-cilantro aioli.


Lemon Cilantro Aioli


Zest and juice of ½ lemon

1 Cup finely chopped cilantro



Combine all ingredients. Keep refrigerated until use.