Wisconsin Gran Queso Crab Cakes


Crab Cakes:
4 Tbsp. (1/2 stick) butter
1/4 c. finely chopped celery
1/4 c. finely chopped onion
1 Tbsp. finely chopped red bell pepper
1/2 small clove garlic, finely minced
12-oz. lump crabmeat
2 c. (8 ounces) shredded Gran Queso Cheese
2 green onions, finely chopped
2 eggs, lightly beaten
3 Tbsp. mayonnaise
1 tsp. sherry vinegar
1 1/2 c. soft breadcrumbs
1/4 tsp. cayenne pepper
4 Tbsp. olive oil

Aioli:
2 cloves garlic
1/2 c. roasted red bell pepper, peeled and roughly chopped
1 tsp. fresh lemon juice
1/2 c. fresh basil
1/3 c. mayonnaise
2 Tbsp. olive oil
Salt, to taste
Freshly ground black pepper to taste

For the crab cakes, in a sauté pan, melt the butter over medium heat. Add the celery, onions, chopped bell peppers and minced garlic. Cook until soft, 3 to 4 minutes. In a large bowl, mix the crabmeat, cheese, green onions, eggs, 3 tablespoons mayonnaise, sherry vinegar, breadcrumbs and cayenne. Stir in the sautéed vegetables. Cover and refrigerate about 2 hours.

For the aioli, while the crab mixture is chilling, combine the garlic, roasted red pepper, lemon juice, basil, 1/3 cup mayonnaise and 2 tablespoons olive oil in a food processor bowl with a metal blade. Process until finely chopped. Season with salt and pepper to taste.

To complete the recipe, remove the crab mixture from the refrigerator and form 6 round cakes, 3 x 1-inch thick. Heat 4 tablespoons of olive oil in a large skillet over medium heat. Cook the crab cakes 3 to 4 minutes per side or until golden brown and thoroughly heated. Serve with the aioli.

Makes 6 servings.

Recipes and images courtesy of © 2014 Wisconsin Milk Marketing Board, Inc.

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Wisconsin Gran Queso Crab Cakes

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