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Zesty Little Crab Cakes with Lemon Caper Aioli

Zesty Little Crab Cakes with Lemon Caper Aioli

Get Ready

Servings: Serves 8Learn How to Scale This Recipe

Prep Time: 45 minutes

Cook Time: 4 minutes

Ingredients: Add ingredients to List

6 oz Maine crabmeat, picked over and drained
1/2 cup Onion, finely minced
3/4 cup Mayonnaise, low-fat
1 each Large eggs, slightly beaten
21/4 cup Panko bread crumbs
23/4 teaspoon Black pepper, freshly ground
11/2 tablespoon Parsley, fresh, minced
1/2 teaspoon Cayenne pepper
1/4 cup Light olive oil
1 tablespoon Unsalted butter
2 tablespoon Capers, drained (Lemon Caper Aioli)
1/4 cup Fresh lemon juice (Lemon Caper Aioli)
6 tablespoon Nature's Place Organic Extra Virgin Olive Oil (Lemon Caper Aioli)
1 teaspoon Lemon zest (Lemon Caper Aioli)
11/2 tablespoon Chopped fresh parsley (Lemon Caper Aioli)
2 tablespoon Hannaford Inspirations Honey Mustard (Lemon Caper Aioli)
2 oz Pepperoncini, finely minced (Lemon Caper Aioli)

directions:

1. Prepare crab cakes. Line a baking sheet with parchment paper. In a large bowl, gently stir together crabmeat, shallot or onion, mayonnaise, egg, and 1/2 cup of the panko crumbs. Stir in black pepper, parsley, peperoncini, and cayenne. With a tablespoon sprayed with vegetable cooking spray, scoop crab mixture onto prepared baking sheet and form into 16 to 18 small patties. Refrigerate for at least 1 hour.
2. While crab cakes chill, prepare aioli. In a food processor or blender, blend together all aioli ingredients until creamy. Refrigerate until ready to use.
3. When ready to cook cakes, preheat oven to 300 F. Place remaining 1 3/4 cup panko crumbs in a shallow bowl or pie plate. Coat each crab cake in crumbs, shaping them a little as you do.
4. In a large skillet, heat olive oil until shimmering. Add butter and let it foam. Fry cakes in batches, being careful not to overcrowd them, turning once, until golden brown and cooked through, about 2 minutes per side. Return cooked cakes to parchment-lined baking sheet and keep warm in oven until they're ready to be served.
5. Serve warm, with lemon caper aioli on the side for dipping.
Source: Hannaford fresh Magazine, March - April 2009

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Quantity Ingredients  
6 oz Maine crabmeat, picked over and drained  
1/2 cup Onion, finely minced  
3/4 cup Mayonnaise, low-fat  
1 each Large eggs, slightly beaten  
21/4 cup Panko bread crumbs  
23/4 teaspoon Black pepper, freshly ground  
11/2 tablespoon Parsley, fresh, minced  
1/2 teaspoon Cayenne pepper  
1/4 cup Light olive oil  
1 tablespoon Unsalted butter  
2 tablespoon Capers, drained (Lemon Caper Aioli)  
1/4 cup Fresh lemon juice (Lemon Caper Aioli)  
6 tablespoon Nature's Place Organic Extra Virgin O  
1 teaspoon Lemon zest (Lemon Caper Aioli)  
11/2 tablespoon Chopped fresh parsley (Lemon Cape  
2 tablespoon Hannaford Inspirations Honey Mustard  
2 oz Pepperoncini, finely minced (Lemon Caper Aio  
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* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 8
Base Nutrients
Calories 413 kcal (20%)
Calories from Fat 369 kcal (0%)
Total Fat 41 g (63%)
Saturated Fat 18 g (90%)
Cholesterol 46 mg (15%)
Sodium 643 mg (26%)
Total Carbohydrates 40 g (13%)
Dietary Fiber 12 g (48%)
Protein 22 g (36%)
Vitamins
Vitamin A 352 IU (7%)
Vitamin C 20 mg (33%)
Minerals
Calcium 92 mg (1%)
Iron 18 mg (30%)
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