Crab Cakes with Lemon Aioli recipe
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Ingredients
- 1 (4 ounce) package Idahoan® Butter & Herb or Roasted Garlic Mashed Potatoes 1 egg, lightly beaten ⅓ cup green onions, chopped ¼ cup red bell pepper, diced 1 tablespoon Italian parsley, coarsely chopped 2 teaspoons Dijon mustard 1 ½ teaspoons Old Bay Seasoning™ 1 teaspoon lemon pepper seasoning 16 ounces cooked crab meat* 1 cup panko (Japanese-style breading) 1 tablespoon butter 1 tablespoon vegetable oil 1 sprig Watercress leaves ½ cup mayonnaise ½ cup sour cream ½ teaspoon lemon zest 1 tablespoon fresh lemon juice 2 tablespoons chopped fresh parsley ½ teaspoon ground coriander
Nutrition Info
- 214.6 caloriescarbohydrate: 11.8 gcholesterol: 55.1 mgfat: 15.3 gfiber: 0.5 gprotein: 10.3 gsaturatedFat: 4.1 gservingSize: -sodium: 474.2 mgsugar: 0.5 gtransFat: : -unsaturatedFat: : -
Directions Crab Cakes with Lemon Aioli
Directions
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Prepare mashed potatoes following package directions, set aside to cool.
Preheat oven to 300 degrees F.
In a large bowl, combine egg, green onions, red bell pepper, parsley, mustard, and seasonings.
Add crab meat and mix well.
Blend in cooled potatoes until well distributed.
Shape into 2-inch wide patties. Press panko breading onto both sides of each patty. In a large skillet, heat 1 teaspoon each of the butter and oil over medium heat.
Add patties and cook for about 4 minutes on each side until golden and heated through.
Transfer crab cakes to a baking sheet. Keep warm in oven.
Repeat with the remaining butter, oil and patties.
To make lemon aioli, combine all ingredients and mix well. Cover and chill. Can be made a day ahead.
Serve warm on a bed of watercress with Lemon Aioli.