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 Renegade Ridge Vineyard Chardonnay 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