Crab Cakes with Lemon Cilantro Aioli

Crab Cakes with Lemon Cilantro Aioli

Yield: Serves 6 (36 mini cakes)

Prep Time: 10 minutes


Ingredients:

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


Directions:

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

Ingredients:

Zest and juice of ½ lemon

1 Cup finely chopped cilantro

Mayonnaise


Directions:

Combine all ingredients. Keep refrigerated until use.