Crab Cakes with a Roasted Pepper and Pimentón Aioli
Crab and Chardonnay are a proven love match. These crusty crab cakes deliver a bit of jalapeño heat, so a Chardonnay that counters with cooling refreshment is the best direction. Our Eola-Amity Hills bottling has relatively low alcohol that won’t ramp up the heat and citrusy notes that complement the crab like a squeeze of lemon.
Ingredients
Roasted Pepper Aïoli:
- 1 cup roasted red bell peppers
- 1 cup mayonnaise
- 1 clove garlic, finely sliced
- 1/2 teaspoon smoked Spanish paprika
- 1 teaspoon lemon juice
- Salt
Crab Cakes:
- 1 pound crabmeat, picked over for shells
- 1/2 cup finely diced red onion
- 2 tablespoons finely diced jalapeño chile
- 1 tablespoon finely diced Fresno chile
- 1 teaspoon smoked Spanish paprika
- 1/2 cup mayonnaise
- 1/2 cup panko
- 1 teaspoon grated lemon zest
- Salt
- 1 tablespoons olive oil, or as needed
Preparation
Roasted Red Pepper and Garlic Aïoli:
Put all the ingredients, except salt, in a food processor and process until smooth. If a velvety texture is desired, pass the aïoli through a mesh strainer. Season with salt. Refrigerate until serving.
Crab Cakes:
Preheat the oven to 350°F. In a large bowl, combine all the ingredients except the salt and olive oil.
Work the ingredients with a spatula or your hands until incorporated evenly. Season with salt.
Shape the crab mixture into 24 patties. Refrigerate for at least 1 hour.
In a large frying pan, heat the 2 tablespoons olive oil over medium-high heat.
Working in batches, and adding more olive oil as needed, cook the crabcakes until golden brown on each side about 2 – 3 minutes.
Transfer to a baking sheet, and cook in the oven until the cakes are hot all the way through.
Serve warm with the aïoli.
-Chef Peter Janiak