Crab Cakes with Lemon Aioli

Ingredients

  • 1 (4 ounce) package Idahoan® Butter & Herb or Roasted Garlic Mashed Potatoes
  • 1egg, lightly beaten
  • ⅓ cup green onions, chopped
  • ¼ cup red bell pepper, diced
  • 1 tablespoon Italian parsley, coarsely chopped
  • 2 teaspoons Dijon mustard
  • 1 ½ teaspoons Old Bay Seasoning™
  • 1 teaspoon lemon pepper seasoning
  • 16 ounces cooked crab meat*
  • 1 cup panko (Japanese-style breading)
  • 1 tablespoon butter
  • 1 tablespoon vegetable oil
  • 1 sprig Watercress leaves
  • ½ cup mayonnaise
  • ½ cup sour cream
  • ½ teaspoon lemon zest
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons chopped fresh parsley
  • ½ teaspoon ground coriander

    • Directions

  • Step 1

    Prepare mashed potatoes following package directions, set aside to cool.

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  • Step 2

    Preheat oven to 300 degrees F.

  • Step 3

    In a large bowl, combine egg, green onions, red bell pepper, parsley, mustard, and seasonings.

  • Step 4

    Add crab meat and mix well.

  • Step 5

    Blend in cooled potatoes until well distributed.

  • Step 6

    Shape into 2-inch wide patties. Press panko breading onto both sides of each patty. In a large skillet, heat 1 teaspoon each of the butter and oil over medium heat.

  • Step 7

    Add patties and cook for about 4 minutes on each side until golden and heated through.

  • Step 8

    Transfer crab cakes to a baking sheet. Keep warm in oven.

  • Step 9

    Repeat with the remaining butter, oil and patties.

  • Step 10

    To make lemon aioli, combine all ingredients and mix well. Cover and chill. Can be made a day ahead.

  • Step 11

    Serve warm on a bed of watercress with Lemon Aioli.

    • Tips

    **Instead of 16 oz. cooked crab meat, you can substitute three 6 oz cans lump crabmeat, drained and cartilage removed.

    Source: Read Full Article

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