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Materra | Cunat Family Vineyards

Austin's Panko Crab Cakes with a Garlic Aioli

Austin's Panko Crab Cakes with a Garlic Aioli
Recipe Date:
March 1, 2018
Serving Size:
Cook Time:
Imperial (US)
  • 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.