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Northwest Crab Cakes with Roasted Red Pepper Aioli
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Recipe Information
Source:
Caprial's Bistro, Portland, Oregon

Serves/Makes:4

Ingredients
  • Aioli:
  • 1 lemon, juice only
  • 1 tbsp (15 ml) Dijon mustard
  • 1/2 cup (125 ml) white wine vinegar
  • 2 anchovy fillets
  • 2 cloves garlic,
  • 3 egg yolks
  • 1-1/2 cups (350 ml) olive oil
  • 1 red bell pepper, roasted
  • Crab cakes:
  • 1 lb (.5 kg). fresh or canned crab meat
  • 1/4 cup (60 ml) mayonnaise
  • 1/2 onion, diced
  • 2 cloves garlic, chopped
  • 1/2 red bell pepper, diced
  • 1 tbsp (15 ml) chopped fresh parsley or 1/2 tbsp (7 ml) dried parsley
  • 1/2 tbsp (7 ml) Dijon mustard
  • 5 dashes Worcestershire sauce
  • 3 dashes hot pepper sauce
  • 3 tbsp (45 ml) bread crumbs
  • 1/2 cup (125 ml) finely ground cornmeal
  • 1/2 cup (125 ml) all-purpose flour
  • 1 tbsp (15 ml) olive oil
Preparation
  • To make the aioli:
  • Place the lemon juice, mustard, vinegar, anchovies, garlic and egg yolks in a food processor.
  • Turn the machine on and slowly add the olive oil until thoroughly blended.
  • Add the roasted red pepper and process until smooth.
  • Set aside.
  • To make the crab cakes:
  • Pick over the crab for shell and cartilage.
  • In a large bowl, mix together the mayonnaise, onion, garlic, diced red pepper, parsley, mustard, and Worcerstershire and hot pepper sauces.
  • Add the bread crumbs and crab meat and mix thoroughly.
  • Form into 8 cakes.
  • Combine the cornmeal and flour on a plate and dredge each cake in the mixture.
  • In a large saute pan over high temperature, heat the 1 tbsp (15 ml) olive oil until very hot.
  • Brown the cakes well on both sides, 2 or 3 minutes per side.
  • Serve crab cakes hot with a dollop of aioli on the side.
Comments
From Caprial's Bistro, a wonderful little restaurant in Southwest Portland, Oregon.

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