Crab Cakes, Lemon-Cilantro Aioli

BellaFina™ peppers may be used to create a wide variety of recipes, from appetizers to main dishes. BellaFina™ peppers are often used in salads, vegetables trays with or without dip, cooked in stews and sauces and stuffed with meat, cheese and grains.

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1 # fresh, lump crabmeat, excess liquid squeezed out
3 mini bell peppers, finely diced
4 T mayonnaise
2 T Dijon mustard
2 eggs
1 shallot, minced
2 T cilantro, chopped
Sea salt and pepper to taste
12 slices (8 cups) white bread, trimmed,cubed
Olive oil for frying

Mix all ingredients in large bowl until combined. Form the mixture into small discs, about 1 tablespoon portion.

Pour olive oil in frying pan, just enough to cover bottom of pan. Heat over medium high heat. Cook in batches for about 2 minutes or until golden. Drain and set on paper towel.

Serve warm with lemon-cilantro aioli.

Lemon-cilantro aioli:
Zest and juice of ½ lemon
1 cup finely chopped cilantro
organic mayonnaise

Combine all ingredients. Keep refrigerated until use.

Recipe courtesy of Camille’s Kitchen