Crab Cakes with Mango Curry Aioli
 
Prep time
Cook time
Total time
 
Enjoy a delicious seafood delicacy as a snack or serve it as an appetizer. Chef Ana Quincoces shows us how to prepare her mouthwatering and easy to make Crab Cakes with Mange and Curry Aioli.
Author:
Recipe type: Appetiser, side dish, snack
Cuisine: More Delicious Recipes
Ingredients
  • 1 lb lump crabmeat
  • ¾ cup plain panko bread crumbs
  • ¾ cup mayonnaise
  • 1 egg beaten
  • ½ a red bell pepper diced very small
  • 2 scallions sliced very thin
  • 1 tspn. hot sauce
  • 1 tspn. worcestershire sauce
  • salt and pepper to taste
  • For the aioli
  • ½ cup of mayonnaise
  • ½ cup of sour cream
  • 2 Tspn. mango chutney
  • ¼ cup mango diced small
  • ¼ cup read onion diced
  • 3 Tspn. fresh basil chopped
  • 1 - 2 tspn. curry powder (taste after adding 1 tspn, add additional if stronger curry flavor is desired)
  • 2 Tspn. Fresh lime juice
  • ¼ tspn. each of salt and fresh ground pepper
  • 2-3 Tspn. olive oil
Preparation
  1. Drain the crabmeat and pick through it carefully making sure to discard any cartilage. In a large bowl, mix the crabmeat, bread crumbs, mayonnaise, egg, red pepper, green onions, Worcestershire, hot sauce, and salt and pepper until combined. Shape the mixture into 12 crab cakes being careful not to overwork the mix. Refrigerate for at least 20 minutes.
  2. In another bowl combine the mayo and sour cream and stir well. Add all the remaining ingredients for the aioli, stir well, and set aside covered, in the refrigerator until ready to serve. Heat 3 tablespoons of olive oil in a large skillet over medium heat. Cook crab cakes until crisp and golden brown on both sides, about 4 minutes per side. Top with alioli.