Roasted Red pepper Crabby Cakes with applewood smoked bacon aioli



I think I have been turning into one crabby chick lately?? Lol. Not really in the mean sense but, more like in the ” I just can’t enough of it” sense. These are just another great crabby patty that I have came up with that is really super light, crispy and full of great flavor. The roasted red peppers really gives it a wonderful sweet background addition to these cakes and the “Applewood Smoked Bacon aioli”?? For get about it!! Bring it on Mr. Krabs and Spongebob, you two dudes have nothing on these baby cakes.. ( yeah I kind of had to) hehe

1 lb lump crab meat minced
2 med shallots chopped
2 cloves garlic grated
1 egg beaten
2 teaspoons hot sauce
2 cup Panko breadcrumbs( 1 for mix 1 for outer layer of cake)
1/2 jar roasted red peppers diced
2 tablespoons capers drained
2 teaspoon old bay
2 teaspoon dry or fresh parsley( 1 teaspoon for crab cake and 1 for garnish) chopped ( 1 extra teaspoon for aioli)
3 tablespoons applewood smoked bacon mustard
2 tablespoons sour cream or light mayo
Olive oil
Salt and pepper

Preheat large skillet over med heat and drizzle some olive oil.

In a med size bowl, add minced crab, chopped shallot, grated garlic, hot sauce, old bay, diced roasted red peppers and capers, salt and pepper and mix but, not overly mixing. Next add 1 cup breadcrumb and beaten egg. Mix till combine. Add extra breadcrumbs to a plate . Form each patty ( you should be able to get 8-10 patties out of mixture) coat each patty on both sides with breadcrumbs and place in hot skillet. Sautée patties for 3 mins on each side till golden. Remove and place on a paper towel covered plate.
Next in a small bowl mix mustard and sour cream/mayo. Add some dry parsley just to give it a little bit more color. Place patties in a platter and drizzle aioli all over patties. Sprinkle some more dry or fresh parsley on top for garnish and serve.

Cooking time: approx 15 mins

Serves 8-10 peeps



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