Idahoan

Crab Cakes with Lemon Aioli

Add a crisp green salad and dinner is ready with this recipe for Crab Cakes with Lemon Aioli!
Crab Cakes with Lemon Aioli
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Serves: 10-12
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 Tbsp Italian parsley, coarsely chopped
  • 2 tsp Dijon mustard
  • 1-1/2 tsp Old Bay seasoning
  • 1 tsp lemon pepper seasoning
  • 16-18 oz cooked crab meat or three 6 oz cans lump crab meat, drained and cartilage removed
  • 1 cup panko (Japanese-style breading)
  • 1 Tbsp butter
  • 1 Tbps oil
  • Watercress leaves (optional)
  • Lemon Aioli
  • ½ cup mayonnaise
  • ½ cup sour cream
  • ½ teaspoon lemon zest
  • 1 Tbsp fresh lemon juice
  • 2 Tbsp fresh parsley, chopped
  • ½ tsp ground coriander
Instructions
  1. Prepare mashed potatoes following package directions, set aside to cool.
  2. Preheat oven to 300°F.
  3. In a large bowl, combine egg, green onions, red bell pepper, parsley, mustard, and seasonings.
  4. Add crab meat and mix well.
  5. Blend in cooled potatoes until well distributed.
  6. 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.
  7. Add patties and cook for about 4 minutes on each side until golden and heated through.
  8. Transfer crab cakes to a baking sheet. Keep warm in oven.
  9. Repeat with the remaining butter, oil and patties.
  10. To make lemon aioli, combine all ingredients and mix well. Cover and chill. Can be made a day ahead.
  11. Serve warm on a bed of watercress with Lemon Aioli.

 

Crab Cakes with Lemon Aioli

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