Mini Crab Cakes with Spicy Chili Onion Crisp Aioli |… | Roland Foods

Ingredients

• 2 6 oz. cans Roland® White Crabmeat
• 1 egg
• 1/4 teaspoon (1g) Old Bay seasoning
• 1 tablespoon (22g) Roland® Grained Dijon Mustard
• 1/2 cup (120g) Roland® Caramelized Onions
• 2 tablespoons (40g) mayonnaise
• 1/2 cup (32g) panko
• 1/2 tablespoon (7g) lemon juice
• Roland® Grapeseed Oil , for frying
• 1 egg yolk
• 1/8 cup (16g) Roland® Spicy Chili Onion Crisp , oil only (get the Spicy Chili Onion Crisp on Amazon )
• 1/2 cup (110g) Roland® Grapeseed Oil
• 1 tablespoon (20g) Roland® Spicy Chili Onion Crisp
• Salt, to taste
• Drain crab meat well and let it sit in a sieve for a few minutes to let the liquid come out. In a mixing bowl combine crab, egg, kewpie mayo, mustard, old bay panko, and caramelized onion
• In a separate bowl, add more panko. Shape crab cakes into 20 g small circles and cover in panko. If desired, freeze for up to 3 months
• To serve, fry the mini crab cakes in grapeseed oil until nicely browned on both sides, around 4 minutes. Drain on paper towels and finish with salt. Serve with the chili crisp aioli