Crab Cakes with Lemon Dill Aioli Recipe
1 large egg, lightly beaten
1 teaspoon Dijon mustard
1/2 teaspoon hot pepper sauce
1/4 teaspoon ground black pepper
2 cans (6.5 ounces each) white crab meat, drained well and flaked
1 1/2 cups fresh bread crumbs (divivded)
1/4 cup finely chopped celery
1/4 cup finely chopped onions
1/4 cup finely chopped red bell pepper
1 tablespoon vegetable oil
1 tablespoon butter
Dierbergs Kitchen SignaturenLemon Dill Aioli
Instructions:
In a large bowl, combine egg, mustard, hot pepper sauce, and pepper. Add crab, 3/4 cup of the bread crumbs, celery, onion, and bell pepper. Stir until evenly moistened. Let stand 15 minutes. Shape mixture into 8 cakes, patting firmly into shape. Place remaining 3/4 cup bread crumbs in shallow dish. Coat both sides of crab cakes with bread crumbs.
In large nonstick skillet, heat oil and butter over medium high heat. Add crab cakes, flattening slightly with back of pancake turner; cook until golden brown, about 3 to 4 minutes per side.
Serve with Lemon Dill Aioli.
Serving Size:
4 people
Estimated Calorie Count:
Total calories for the entire recipe: approximately 1,828 calories
Per serving (1/4 of recipe): approximately 457 calories