Crab Cake Recipe
JUMBO LUMP CRAB, ROASTED RED PEPPERS, EGG, BRIOCHE, PARSLEY, GREEN APPLE FENNEL SLAW, PAPRIKA AIOLI, ORANGE
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Ingredients
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Crab Cake Ingredients
Green Apple Fennel Slaw Ingredients
Paprika Aioli Ingredients
Garnish
Method
Crab Cake Preparation
- 1
Combine Ingredients
In a large bowl, gently mix the jumbo lump crab meat, roasted red peppers, egg, crumbled brioche, chopped parsley, paprika, salt, and black pepper until just combined.
- 2
Form the Cakes
Shape the mixture into patties, about 1 inch thick, and place them on a baking sheet lined with parchment paper. You should have about 6-8 patties.
- 3
Chill
Cover the patties with plastic wrap and refrigerate for at least 30 minutes to help them hold their shape while cooking.
Green Apple Fennel Slaw Preparation
- 4
- 5
Let it Rest
Set the slaw aside to allow the flavors to meld while you prepare the crab cakes.
Paprika Aioli Preparation
- 6
Mix Aioli
In a small bowl, whisk together the mayonnaise, paprika, minced garlic, lemon juice, and salt until smooth and well combined.
- 7
Refrigerate
Cover the aioli with plastic wrap and refrigerate until ready to serve.
Cooking the Crab Cakes
- 8
Cook the Cakes
In a large skillet over medium heat, add a drizzle of olive oil. Once hot, carefully add the crab cakes, cooking for about 4-5 minutes on each side or until golden brown and cooked through.
- 9
Serve
Remove from skillet and serve warm, garnished with fresh orange slices, alongside the green apple fennel slaw and drizzle with paprika aioli.
