Crab Cakes with Red Pepper Aioli

This year, the NHN family traveled to Tampa. It was the girls’ first time seeing the ocean, and while they marveled at its wonder, I marveled at a particular crab soup from a local restaurant, Frenchy’s. This soup was heaven on earth. To my dismay, Maddie felt the same and ate quite a bit of my soup that she insisted she was just sampling. I could have eaten a vat of that soup. When it came time for my turn to make our monthly dinner in September, I was still thinking about it.

I knew I wouldn’t be able to match the amazingness that was Frenchy’s crab soup, so I decided to try the next best thing — crab cakes. When we first started our NHN monthly family dinner tradition, I made a corn crab cake that I still wish I saved the recipe for (if you are reading this and have one, please do share). I was in need of crab, and a new recipe for crab cakes, and so our September dinner was born. I explored different recipes and finally assembled a recipe I hoped would do. Being a HUGE fan of aioli, I knew we needed this as well. After one experimental batch, I ended with a truly fabulous aioli. Of course, you’d have to ask Lesley for a non-biased opinion.

Aside from the food and a few scheduling conflicts, we had another great evening. Success!

Crab Cakes with Red Pepper Aioli

Prep Time: 5 minutes

Cook Time: 30 minutes

Crab Cakes with Red Pepper Aioli



    For the crab cakes
  1. Drain the lump crab and check the meat for cartilage.
  2. Combine all ingredients other than the crab and panko in a medium bowl.
  3. Fold in the crab and panko
  4. Use a 1/4 measuring cup to form crab cakes
  5. Add 1/3 cup oil to a pan and heat.
  6. Cook crab cakes until they are brown on both sides - approx. 6-7 minutes.
  7. For the aioli
  8. Cut red pepper and remove seeds
  9. Blend red pepper in a food processor. Drain.
  10. Combine red pepper and remaining ingredients in a small bowl.
  11. Refrigerate before serving.
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