Search the website

Crab


Crab Cakes with Jalapeno Aioli

Crab Cakes with Jalapeño Aioli
Croquetas de Cangrejo con Aioli de Jalapeño

Serves: 6

Croquetas de Cangrejo con Aioli de Jalapeño" alt="Crab Cakes with Jalapeño Aioli
Croquetas de Cangrejo con Aioli de Jalapeño" />

Ingredients

For the crab cakes:

1 jalapeño or serrano chile, seeded and finely chopped, or to taste

2 teaspoons freshly squeezed lime juice

2 teaspoons chopped fresh cilantro, leaves and upper part of stems

3 tablespoons breadcrumbs

1 large egg

2 teaspoons mayonnaise

1/2 teaspoon kosher or coarse sea salt, or to taste

1/4 teaspoon freshly ground black pepper, or to taste

1 pound jumbo lump crab meat, cartilage removed and meat broken into smaller pieces with your hands

1 tablespoon butter

1 tablespoon olive oil


For the jalapeño aioli:

1 jalapeño or serrano chile, seeded optional, or to taste

1 tablespoon freshly squeezed lime juice

1 cup mayonnaise, store bought or homemade

1/4 cup cilantro leaves

1/4 teaspoon kosher or coarse sea salt, or to taste

Freshly ground black pepper, to taste


For garnish:

2 cups watercress

1 tablespoon freshly squeezed lime juice

2 tablespoons olive oil

Kosher or coarse sea salt, to taste

Freshly ground black pepper, to taste

To Prepare

In a mixing bowl, combine the jalapeño, lime juice, cilantro, breadcrumbs, egg, mayonnaise, salt and pepper, and mix well. Gently fold in the crab meat until blended and the mixture holds together. Using your hands, shape into six 3-inch cakes, about 1-inch thick and somewhat flattened on the top and bottom.

Set a large 12-inch skillet over medium-high heat and add the butter and oil. When the butter begins to foam, add as many crab cakes as will fit without crowding. Cook 2 to 3 minutes per side. The outside should be lightly browned and the inside cooked, but moist and firm when pressed with a finger. Remove the crab cakes from the pan.

For the jalapeño aioli: Place the jalapeño, lime juice, mayonnaise, cilantro, salt and pepper in a blender or food processor and puree until smooth.

For the garnish: In a medium bowl, mix the watercress with the lime juice and olive oil. Season with salt and pepper and toss.

© 2010-2015 MEXICAN TABLE, LLC. ALL RIGHTS RESERVED

http://patismexicantable.com/2015/04/crab-cakes-with-jalapeno-aioli-2/


Crab, Cucumber & Jicama Salad

Crab, Cucumber and Jícama Salad
Ensalada de Cangrejo, Pepino y Jícama

Serves: 4

Ensalada de Cangrejo, Pepino y Jícama " alt="Crab, Cucumber and Jícama Salad
Ensalada de Cangrejo, Pepino y Jícama " />

Ingredients

6 tablespoons freshly squeezed lime juice

Zest of 2 limes

1/4 teaspoon cayenne pepper, or to taste

3 tablespoons rice wine vinegar

1 tablespoon honey

3 tablespoons extra virgin olive oil

Kosher or coarse sea salt, to taste

Freshly ground black pepper, to taste

1 small jícama, peeled and julienned

1 large English cucumber, peeled, seeded and julienned

3 scallions, thinly sliced

1/4 cup crushed roasted peanuts, or more to taste

2 tablespoons chopped cilantro

1 pint jumbo lump crab meat, picked through thoroughly for cartilage and shells

Romain lettuce, to accompany (optional)

Tostadas, homemade or store-bought, or crackers, to accompany (optional)

To Prepare

In a large bowl, combine the lime juice and zest, cayenne pepper, rice wine vinegar and honey. Whisk in the olive oil and season with salt and pepper to taste.

Add the jícama, cucumber, scallions, peanuts and cilantro and toss well to combine. Then, add the crab and gently toss, taking care not to break up the crab meat. Serve over lettuce or in individual cups accompanied by tostadas or crackers.

© 2010-2014 MEXICAN TABLE, LLC. ALL RIGHTS RESERVED

http://patismexicantable.com/2014/01/crab-cucumber-and-jicama-salad/


Home | About Pati | TV Show | Cookbook | Pati’s Blog | Contact | Terms of Use & Privacy Policy
© 2010-2015 Mexican Table, LLC. All rights reserved.
 
Newsletter Sign Up