Crab cakes with chipotie aioli
Delicious and easy-to-make crab cakes are perfect as a starter to any affair.
Ingredients
1⁄4 cup mayonnaise
1 egg yolk
1 tablespoon Dijon mustard
2 teaspoons lime juice
Zest of 1 lime
1 large handful cilantro, finely chopped
5 green onions, thinly sliced
1⁄4 cup red pepper, chopped
2 green chillies, seeded and finely chopped
1 teaspoon Asian chili sauce
1 pound cooked white crab meat, drained
Sea salt and cracked black pepper
2 cups panko breadcrumbs
1 cup toasted black and white sesame seeds
Sunflower oil for frying
Chipotle aioli
1⁄4 cup canned chipotle chilies
1 cup mayonnaise
Juice of 1⁄2 lemon
Preparation
To make chipotle aioli, place chillies, mayonnaise and lemon juice in the bowl of food processor and puree until smooth.
To make crab cakes, in a medium bowl, combine mayonnaise, egg yolk, Dijon, lime juice, lime zest, cilantro, green onions, red pepper, green chilli and Asian chilli sauce. Flake in crab meat and stir to combine. Season with sea salt and cracked black pepper. Form crab mixture into small patties approximately 1-inch in diameter. Combine panko and sesame seeds in shallow dish and toss each crab cake in a mixture to coat well.
Heat oil in large frying pan. Working in batches, fry cakes 3 minutes on each side or until golden brown. Serve warm with chipotle aioli. Makes 40.
