Happy New Year! We welcomed 2013 with friends, laughs, champagne and these little tasty guys…spicy dijon crab cakes baked in the oven.
Served with a cool chive aioli. These crab cakes were perfectly festive.
Our crab cakes were the star of the New Year’s Eve meal, alongside roasted asparagus and sweet potato wedges. But, these would be perfect bite size apps for any party…Super Bowl perhaps? We think so.
Happy double dipping in 2013!
Recipe – makes 12 Cakes
· 1 lb. Lump Crab Meat (Note: This recipe also works with cooked crab meat.)
· ½ Teaspoon Salt
· ½ Teaspoon Pepper
· ¼ Teaspoon Cayenne Pepper
· ½ Teaspoon Paprika
· ¼ Teaspoon Onion Powder
· ½ Teaspoon Garlic Powder
· ½ Stalk of Celery, finely diced
· 1 Tablespoon Fresh Parsley, chopped
· 1 Teaspoon Lemon Zest
· 1 Tablespoon Coarse Ground Dijon Mustard
· 2 Egg Whites
· ½ Cup Breadcrumbs
For the Aioli
- 12 Chives, roughly chopped
- 1 Tablespoon Olive Oil
- 1 Tablespoon Lemon Juice
- A Pinch of Salt and Pepper
- ½ Cup Non-Fat Greek Yogurt
1. Add all of the ingredients to a large mixing bowl. Use a rubber spatula or large spoon to mix the ingredients together.
2. Place on baking sheet lined with parchment paper and refrigerate for 30 minutes.
3. Pre-heat oven to 325 degrees F. Bake for 15 minutes or until golden brown.
4. While crab cakes are baking, combine ingredients for the aioli in a food processor or blender and process until combined.
5. Serve as an appetizer or meal and enjoy!