Crab and Shrimp Cakes with Lemon Aioli
Recipe Servings: 6 portions
1 lb peeled shrimp, pureed in food processor
1/2 lb fresh crab meat
2 cloves garlic, minced
2 green onions, minced
1/2 small red onion, minced
1 small red bell pepper, minced
3 cups bread crumbs
7 tbsp plus extra for frying, Lucini® Premium Select Extra Virgin Olive Oil®
2 tbsp lemon juice
2 tsp Dijon mustard
3 cloves garlic, chopped
Salt and Black Pepper
Combine shrimp, crab, garlic, onions, and pepper in a bowl and mix well. Season well with salt and black pepper. Form into small cakes and dredge in breadcrumbs. Heat a large pan with olive oil until hot. Add the cakes and cook until golden brown, about 2-3 minutes per-side. Serve warm topped with aioli.
To make the aioli, place lemon, mustard, and garlic in a food processor and process until smooth. With the motor running slowly add the olive oil until smooth and thick. Season with salt and black pepper.
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