Crab Cakes + Roasted Pepper Aioli

Saturday. I had spent the whole day running errands from the time I woke up til the time I started prepping dinner: selling clothes at a thrift store, getting a pedicure, buying groceries, cleaning the house (that alone took a few hours), walking the dogs, going to the bank, driving back and forth on the freeway, sheesh! The list goes on and on. Yet despite all the crazed running around I was determined to make a lil something fancy shmancy for dinner. Ah ha…crab cakes! I also whipped up a hella delicious roasted pepper aioli which can be used on just about anything from sandwiches to tacos (versatile sauces are the best!) Chris had come home from golfing all day and after mopping up his entire plate, he announced that it was “one of the best dinners” he’s ever had. Bon appetit!

roasted pepper aioli

roasted pepper aioli

roasted pepper aioli

Roasted Pepper Aioli (makes about 1 cup)

  • 2 large roasted bell peppers
  • 1 tablespoon dried dill
  • 1 tablespoon fresh parsley
  • 1 tablespoon capers
  • 2 tablespoon nonfat FAGE yogurt
  • 2 tablespoon mayonnaise
  • salt and pepper to taste

*Puree the peppers, dill, parsley and capers in a food processor so that it’s all mixed yet a little pulpy (not too watery)

*Transfer the mixture to a bowl and add the nonfat yogurt, mayo, salt and pepper. Stir to combine evenly.

*Let it chill in the fridge and bring to room temp when you’re about to serve

Crab Cakes (serves two as a main – you get three each)

  • 1 large egg
  • 1 tablespoon fresh parsley
  • 1/2 teaspoon dijon mustard
  • 1/2 teaspoon worcestershire sauce
  • 1 tablespoon mayonnaise
  • 1/2 tablespoon chili powder
  • 1/2 tablespoon dried dill
  • 1 teaspoon fresh lemon juice
  • salt and pepper to taste
  • 8oz fresh crab meat (claw, because it’s cheaper at Whole Foods)
  • 3/4 cup of breadcrumbs
  • panko for dredging
  • canola oil for frying

*Beat eggs and add the parsley, mustard, worcestershire, mayo, lemon juice, chili powder, dill, salt and pepper and mix well to combine

*Gently fold in the crab meat and bread crumbs until combined

*Divide it into six portions using an ice cream scoop and flatten into thick patties

*Lightly coat each side with the panko

*Chill it in fridge for at least 30 minutes

*Heat skillet over medium high heat with the canola oil

*Fry on both sides at about 4 minutes per side, then pat the grease off on a paper towel

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