Crispy Crab Cakes with Mustard Artichoke Aioli

Recipe summary

Preparation time:
Cooking time:
Yield: 15

Ingredients

Crispy Crab Cakes with Mustard Artichoke Aioli

• 2 tablespoons olive oil (30 ml)
• 1/2 cup red bell pepper, finely diced (125ml)
• 1/2 cup yellow pepper, finely diced (125ml)
• 1/2 cup red onion, finely diced (125ml)
• 1 cup 35% cream (250 ml)
• 1 tablespoon chives, finely chopped (15ml)
• 1/2 tablespoon dill, roughly chopped (7.5 ml)
• 1 teaspoon Creole spices (5 ml)
• 1 egg, lightly beaten
• 1/2 cup Panko bread crumbs (125 ml)
• 1 1/4 pounds crab meat, drained and picked over carefully (525 oz)
• Salt and pepper to taste

Crab Cake Coating

• 1/2 cup Panko breadcrumbs (125 ml)
• 1 tablespoon vegetable oil (15 ml)
• 1/2 tablespoon butter (7.5 ml)

Mustard Artichoke Aioli

• 1 cup canned artichokes, drained (250 ml)
• 1 tablespoon Dijon mustard (15ml)
• Juice of 1 lemon
• 1/2 cup mayonnaise (125 ml)
• Salt and pepper to taste