Miniature Crab Cakes with Chipotle Aioli Sauce
From peetabear 15 years ago
- - to make
- Serves 15
this recipe comes from a B and B in vermont.... Inn at the Round Barn Farm 1661 East Warren Road Waitsfield, VT 05673 the recipe sounded like another nice appetizer for a fancy party or the Game.
Ingredients
- 1 tablespoon each minced red and yellow bell pepper shopping list
- 1 tablespoon minced red onion shopping list
- 1 tablespoon butter shopping list
- 1 lb cleaned crab meat shopping list
- 1 cup plain bread crumbs shopping list
- 5 tablespoons mayonnaise shopping list
- 2 tablespoons worcestershire sauce shopping list
- 1 tablespoon Dijon mustard shopping list
- 1 tablespoon chopped fresh parsley shopping list
- 1 tablespoon chopped fresh chives shopping list
- 1 teaspoon ground white pepper shopping list
- clarified butter (see note) shopping list
- 1 cup mayonnaise shopping list
- 1/2 cup carmelized onions shopping list
- 1 tablespoon minced chipotle chiles in adobo sauce shopping list
- 2 teaspoons lime juice shopping list
- 1/2 cup roasted garlic puree shopping list
- 1/8 teaspoon salt shopping list
- 1/2 teaspoon black pepper shopping list
How to make it
- Crab Cakes: Cook the minced vegetables in 1 tablespoon butter over low heat until tender. Cool. Combine the crab meat, bread crumbs, vegetable mixture, mayonnaise, Worcestershire sauce, mustard, parsley, chives and white pepper in a bowl; mix gently. Shape crab mixture into 1-inch patties about the size of a quarter.
- Heat the clarified butter in a large skillet over medium high heat. Add the crab cakes and cook until lightly browned on both sides. Serve on heart shape toasts with chipotle aioli sauce.
- Clarified butter:(make only what you want) Melt butter in a saucepan over low heat. Transfer to a bowl and let cool. The clarified butter will rise to the top. Skim off this clear yellow liquid and set aside for cooking. Discard remaining white solids.
- Chipotle Aioli Sauce: Combine the mayonnaise, caramelized onions, chiles in adobo sauce, lime juice, roasted garlic puree, salt and pepper in a bowl. Refrigerate, covered, until ready to use. Makes 2 cups
- Variation: For Roasted Red Pepper Aioli, substitute 3/4 cup chopped roasted red bell pepper for chipotle chiles.
- This recipe was created for landlocked states, like Vermont, that don't have native crab. Feel free to use fewer bread crumbs as filler if you are one of those lucky locals who has access to fresh crab.
The Rating
Reviewed by 5 people-
Peeta, this sounds really yummy. I have a B&B book with alot of quaint little recipes, aren't they fun......:)
gagagrits
in Irmo loved it
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Lovely, you come up with the greatest finds! Mare
theiris
in Garden City loved it
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Wow, how good does that sound! Love the chipotle sauce here, too! Should go really nice with those crabcakes! Bookmarked.
juels
in Clayton loved it
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