Chef Bernie Kantak originally made these crab cakes for a special cocktail pairing dinner. His business partner, mixologist Richie Moe, liked them so much that he insisted Kantak add them to the regular menu. Slideshow: Fast Crab Recipes 

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Recipe Summary test

total:
50 mins
Yield:
10
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Ingredients

aioli
crab cakes

Directions

make the aioli
  • In a food processor, puree the roasted red pepper, mayonnaise, garlic and lemon juice. Season with salt and pepper and scrape into a bowl.

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make the crab cakes
  • In a bowl, combine all of the ingredients except the crab, panko and oil; mix well. Gently fold in the crab and 3/4 cup of panko. Scoop into ten 1-inch-thick patties, dredge in panko and transfer to a plate.

  • In a large skillet, heat 1/4 cup of the oil. Fry half of the crab cakes over moderate heat until golden and cooked through, about 3 minutes per side. Transfer to paper towels to drain. Wipe out the skillet and repeat with the remaining oil and crab cakes. Serve with the aioli.

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