Recipe

Miniature Crab Cakes With Chipotle Aioli Sauce Recipe

	Peetabear / All my dishes 10 months, 1 week ago 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. Prep:30m Servings:15	Peetabear
	appetizer grab cakes with chipotle dipping sauce

Does this look good? Yeah! / Nope

Fans

gagagrits

theiris

binky67

angelinaw

juels

Ingredients

1 tablespoon each minced red and yellow bell pepper

1 tablespoon minced red onion

1 tablespoon butter

1 lb cleaned crab meat

1 cup plain bread crumbs

5 tablespoons mayonnaise

2 tablespoons Worcestershire sauce

1 tablespoon Dijon mustard

1 tablespoon chopped fresh parsley

1 tablespoon chopped fresh chives

1 teaspoon ground white pepper

Clarified Butter (see note)

1 cup mayonnaise

1/2 cup carmelized onions

1 tablespoon minced chipotle chiles in adobo sauce

2 teaspoons lime juice

1/2 cup roasted garlic puree

1/8 teaspoon salt

1/2 teaspoon black pepper

Directions

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.

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Comments

gagagrits 10 months, 1 week ago said:
Peeta, this sounds really yummy. I have a B&B book with alot of quaint little recipes, aren't they fun......:)

theiris 10 months, 1 week ago said:
Lovely, you come up with the greatest finds! Mare

krumkake 10 months, 1 week ago said:
Oh that sounds yummy...really like the sounds of the chipotle sauce...love crab cakes. Thanks for another interesting post, peeta!

juels 10 months, 1 week ago said:
Wow, how good does that sound! Love the chipotle sauce here, too! Should go really nice with those crabcakes! Bookmarked.

angelinaw 10 months ago said:
I love the chiplote sauce! Saved to try and thanks for sharing! High-five!

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