Spicy Crab Cakes with Lemon Aioli

I think I may have said this before, but I really do not like watching the Neeley's on the Food Network.  They are just a bit much for me....what, with their kissing and baby talk.. ugh, it becomes excruciating to watch!!  BUT...I will admit, any recipe that I have tried of theirs has turned out to be really good.  And this little number is no exception!

Most of you who have been reading my blog for a while now, know that Friday nights at our house are either "date night" or "fend for yourself night".  This past Friday was fend for yourself night and I was craving crab cakes!  I knew this was a dish that Chris would not be fond of, so it was the obvious choice to make.  I made these crab cakes a few years back, before Chris and I moved in together, so I knew exactly which recipe I was going to adapt for my dinner.  I had to adapt the amount of ingredients for myself as this recipe called for 1 pound of crab meat and I was only working with about 2oz!  Despite my worries of cutting the ingredients, these turned out to be absolutely wonderful.  The crispy outside, the nice wonderfully, creamy soft inside.  Oh, and the lemon aioli....well, of course you know it was my favorite part of the entire meal!!

Spicy Crab Cakes with Lemon Aioli
Adapted from The Neelys, Food Network
Printable Recipe 
Ingredients:
1 Tablespoon unsalted butter
1 Tablespoon shallots, finely diced
1/2 red bell pepper, finely diced
1 clove garlic, minced
salt and pepper
1 Tablespoon mayonnaise
1 Tablespoon Dijon mustard
1/4 teaspoon lemon juice
1/4 teaspoon cayenne pepper
1/4 teaspoon dried parsley, or 1 teaspoon fresh chopped parsley
2 Tablespoons panko bread crumbs
1 small egg yolk
hot sauce, to taste
2 oz (1 can) crab meat
1-2 Tablespoons vegetable oil
For the lemon aioli -
1/4 cup mayonnaise
2 Tablespoon lemon juice
1/4 teaspoon garlic powder
1 teaspoon Dijon mustard
1/4 teaspoon dried parsley

Directions:
In a small skillet, over medium heat, melt the butter than add the shallot.  Let cook 3-4 minutes or until they become translucent; stirring occasionally. (You may need to adjust the heat so that you do not burn them)  Add the bell pepper and cook another 3 minutes.  Add the garlic and cook for 1 minute; stirring constantly.  Remove from heat and let cool.

In a bowl, add the mayo, Dijon, lemon juice, cayenne, and parsley.  Add the cooled, cooked vegetables, the 1 tablespoon panko, egg yolk, and hot sauce.  Fold in the crab meat.  Place the remaining panko on a plate.  Using about 2 tablespoons of the crab mixture, make patties about 3/4-inches thick.  Dip the cakes into the panko and then move to a plate and allow to sit for 5 minutes.

In a small bowl, mix together all the ingredients for the lemon ailoi.  Cover and set aside.

In a skillet, over medium high heat, add the oil until shimmering.  Carefully place the cakes in the oil and fry about 3-4 minutes or until they are golden brown.  Carefully flip and cook another 3-4 minutes.  Remove from the oil and allow to drain on a paper towel quickly.  Serve with lemon aioli and enjoy!

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