Crab cakes get a spicy kick when paired with a creamy cilantro aioli dipping sauce.
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1 1/2 teaspoons chili powder
3/4 teaspoon ground cumin
1/2 teaspoon garlic salt
1/2 teaspoon ground red pepper (cayenne)
3/4 cup mayonnaise
3 tablespoons finely chopped fresh cilantro leaves
1 tablespoon fresh lemon juice
3/4 cup bread crumbs
2 large Land O Lakes® Eggs, slightly beaten
2 tablespoons sliced green onions
2 tablespoons chopped fresh cilantro leaves
2 tablespoons Dijon mustard
1 teaspoon freshly grated lemon zest
1/4 teaspoon salt
16 ounces cooked crabmeat, flaked
2 tablespoons Land O Lakes® Butter
Combine all southwest seasoning ingredients in bowl; mix well. Set aside.
Combine all aioli ingredients in bowl; mix well. Stir in 1 tablespoon southwest seasoning. Cover; refrigerate until serving time.
Combine all crab cakes ingredients except remaining seasoning, crabmeat and butter in bowl. Stir in crabmeat. Shape into 12 patties.
Melt 1 tablespoon butter in 12-inch skillet over medium heat until sizzling; stir in 1 tablespoon seasoning. Place 6 crab cake patties into skillet. Cook, turning once, 3-5 minutes or until lightly browned and heated through. Remove crab cakes from skillet; cover. Keep warm. Wipe out skillet. Repeat with remaining butter, seasoning and crab cake patties.
Serve crab cakes with aioli.
These holiday appetizers are reserved for the most wonderful time of the year. They are festive and delicious.