Crab Cakes with Southwest Aioli Recipe
Crab cakes get a spicy kick when paired with a creamy cilantro aioli dipping sauce.
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Cooking tools:
- Microplane
- Skillet
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Fork
- Spatula
- Stove
- Refrigerator
- Plastic wrap
- Serving platter
Ingredients
- Southwest Seasoning
- 1 1/2 teaspoons chili powder
- 3/4 teaspoon ground cumin
- 1/2 teaspoon garlic salt
- 1/2 teaspoon ground red pepper (cayenne)
- Aioli
- 3/4 cup mayonnaise
- 3 tablespoons finely chopped fresh cilantro leaves
- 1 tablespoon fresh lemon juice
- Crab Cakes
- 3/4 cup bread crumbs
- 2 large Land O Lakes® Eggs slightly beaten
- 2 tablespoons sliced green onions
- 2 tablespoons chopped fresh cilantro leaves
- 2 tablespoons Dijon mustard
- 1 teaspoon freshly grated lemon zest
- 1/4 teaspoon salt
- 16 ounces cooked crabmeat, flaked
- 2 tablespoons Land O Lakes® Butter
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