Crab Cakes with Orange Aioli

Crab Cakes with Orange Aioli Enlarge Image
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6 users rated this recipe an average rating of 4.5
Makes:
2 servings
Serving Size:
2 crab cakes
Prep:
25 mins
Cook:
8 mins
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Crab Cakes with Orange Aioli

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

Directions

  1. In a large bowl combine egg, green onions, red pepper, 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.
  2. 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.
  3. If desired, serve warm on a bed of spinach. Serve with Orange Aioli.

Orange Aioli

Ingredients

1/4
cup mayonnaise or salad dressing
1/4
cup sour cream
1
tablespoon orange juice
1
tablespoon snipped fresh chives
1/4
teaspoon ground coriander

Directions

  1. In a small bowl stir together mayonnaise or salad dressing, sour cream, finely shredded orange peel, orange juice, chopped fresh chives, and ground coriander.

Nutrition Facts

(Crab Cakes with Orange Aioli)
    Per serving:
  • 628 kcal cal.,
  • 51 g fat
  • (12 g sat. fat,
  • 20 g polyunsaturated fat,
  • 14 g monounsatured fat),
  • 180 mg chol.,
  • 1231 mg sodium,
  • 11 g carb.,
  • 1 g fiber,
  • 3 g sugar,
  • 29 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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