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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Ingredients:

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

Instructions:
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