Crab Cakes

with Citrus Aioli

Crab Cakes with Citrus Aioli

Recipe by Derick Kuntz
0.0 from 0 votes
Course: Appetizers
Servings

4

servings
Prep time

30

minutes
Cooking time

5

minutes

Chef Derick recommends serving the crab cakes with a crisp, fresh white wine like B Cellars Sauvignon Blanc or Blend 23. The bright acidity in the wines is delicately balanced against the creamy aioli and rich crab. The citrus notes in both elements complement and elevate one another in perfect harmony.

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Ingredients

  • CRAB CAKES
  • 1 lb 1 fresh crab meat

  • 1 medium 1 orange, zested

  • 2 tsp 2 piment d’Espelette (substitute smoked paprika)

  • 1 1/2 tsp 1 1/2 chives, chopped

  • 1 1/2 tsp 1 1/2 parsley, chopped

  • 1 tsp 1 salt

  • 1/4 cup 1/4 mayonnaise

  • pinch ground pepper

  • 1/4 cup 1/4 flour

  • 1 1 egg

  • 1/2 cup 1/2 panko bread crumbs

  • 1/4 cup 1/4 canola oil

  • CITRUS AIOLI
  • 1 1 egg

  • 1 Tbsp 1 honey

  • 1 Tbsp 1 Dijon mustard

  • 1 tsp 1 salt

  • 4 cups 4 canola oil

  • 1 1 orange, zested and juiced

  • 1 1 lemon, zested and juiced

  • 1 1 lime, zested and juiced

Directions

  • CRAB CAKES
  • Add first 8 ingredients to a large mixing bowl and mix until well incorporated.
  • In 3 separate small bowls, add one egg (beaten), flour, and bread crumbs.
  • Form crab mixture in to 2oz patties.
  • Dust each patty in flour, dip in egg, and coat with bread crumbs.
  • Heat canola oil in a medium frying pan over medium heat.
  • Add crab cakes to the hot pan, cook for 3-5 minutes on both
  • sides until golden brown and crispy.
  • CITRUS AIOLI
  • Combine egg, honey, Dijon, and salt to a food processor and process for 20-30 seconds.
  • While the food processor is running, slowly drizzle in the oil until all is incorporated.
  • Transfer oil mixture to a medium bowl and add the citrus zests and juices. Stir with a whisk until the citrus is well incorporated.
  • Store in an airtight container in the refrigerator for 2-3 weeks.

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Pairing Suggestions

Chef Derick recommends serving the crab cakes with a crisp, fresh white wine like B Cellars Sauvignon Blanc or Blend 23. The bright acidity in the wines is delicately balanced against the creamy aioli and rich crab. The citrus notes in both elements compliment and elevate one another in perfect harmony.

Sauvignon Blanc
Blend 23

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