Oven baked crab cakes with lemon aioli served over salad
Indulge in a delectable blend of oven-baked crab cakes and zesty lemon aioli, perfectly paired with a refreshing salad. Perfect for a gourmet dining experience.
Ingredients:
- 450g canned lump crab meat or fresh crab meat if available
- 1 cup plain panko bread crumbs
- 1/2 cup mayonnaise
- 1/2 cup Dijon mustard
- 1 large egg, raw
- 2 tablespoons green onions, chopped small
- 1 clove garlic, chopped small
- 1 jalapeno pepper, seeded and chopped small
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon Crab boil seasoning
- 1/2 teaspoon lemon zest
- 1 tablespoon olive oil
- 1/2 cup mayonnaise
- 1 clove garlic, minced
- 1 tablespoon green onions, chopped small
- Juice from 1 lemon
- Zest from ½ lemon
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 1 tablespoon flour or corn starch
- lettuce of your choice
- 2 tomatoes of your choice
- 2 green onions
Instructions:
- Heat olive oil in a small frying pan over low heat, and then add green onions, jalapeno, and garlic. Cook until the garlic becomes translucent, then remove from the heat and let it cool.
- Combine mayonnaise, mustard, Crab Boil seasoning, raw egg, lemon zest, chopped parsley, 3/4 of the bread crumbs, cooked vegetables, and crab in a medium-sized bowl. Mix well until fully combined.
- Divide the mixture into eight equal parts and shape them into patties that are about 1/2 inch thick. Chill in the refrigerator for at least 1 hour to firm up.
- Place the patties on a lightly greased baking sheet in a toaster oven or conventional oven preheated to 400°F. Bake until they turn golden brown, which should take around 20 to 25 minutes.
- For the Lemon Aioli: thoroughly combine all the ingredients in a small bowl, then refrigerate for at least 1 hour to chill before serving.
Summary:
- Calories: 2596 kcal
- Fat: 207 g
- Protein: 103 g
- Carbs: 86 g
- Potassium: 2404 mg
- Magnesium: 285 mg