Austin's Panko Crab Cakes with a Garlic Aioli
- 1 lb Crab Meat
- 2 cups Cups Panko Crumbs
- 1 Red Bell Pepper (Cut and Diced)
- 1 Yellow Bell Pepper (Cut and Diced)
- 1 Bunch of Green Onions (Cut Green Onions ½ inch and Green Part Only)
- 2 tbsps of Mayo
- 1/2 tbsp of Dijon Mustard
- 3 tbsps of Olive Oil
- 1 cup Vegetable or Olive Oil
Sauté Red and Yellow Bell Peppers and Green Onions in a sauté pan with 3 Tbsp. of Olive Oil, Until tender (No Crunch). Pour all ingredients including cooked veggies into a mixing bowl. Mix all ingredients well (Option to add a beaten egg). Form the cakes; a soup ladle is great to stay consistent and helps form a solid mold.
Heat sauce pan to medium with a cup of vegetable or olive oil. Drop 4 cakes into oil and pan-fry for 4-5 minutes on each side for desired crispiness. Let cakes cool, add Aioli on top and Enjoy!
Ingredients for Garlic-Lemon Aioli
1/2 Cup Sour cream
1/2 Cup Mayonnaise
1 or 2 Lemons Zested and Juiced
1 Tbsp. Olive Oil
1 Tbsp. Finely Chopped Parsley
1 Tbsp. Finely Chopped Chives
1 Clove of Garlic, Minced
¼ Tsp Dry/ Dijon Mustard
Salt and Pepper to Taste
Combine all ingredients in a bowl, mix thoroughly until smooth.