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Crab Cakes with a Roasted Pepper and Pimentón Aioli
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Crab Cakes with a Roasted Pepper and Pimentón Aioli

Recipe Date: August 27, 2019
Yield: 6 Servings
Prep: PT25M 25 minutes | Cook: 35 minutes
Total Time: PT60M 1 hour
Difficulty: Easy
Measurements: Imperial (US)

Crab and Chardonnay are a proven love match. These crusty crab cakes deliver a bit of jalapeño heat, so a Chardonnay that counters with cooling refreshment is the best direction. Our Eola-Amity Hills bottling has relatively low alcohol that won’t ramp up the heat and citrusy notes that complement the crab like a squeeze of lemon.


Roasted Pepper Aïoli:

  • 1 cup roasted red bell peppers
  • 1 cup mayonnaise
  • 1 clove garlic, finely sliced
  • 1/2 teaspoon smoked Spanish paprika
  • 1 teaspoon lemon juice
  • Salt

Crab Cakes:

  • 1 pound crabmeat, picked over for shells
  • 1/2 cup finely diced red onion
  • 2 tablespoons finely diced jalapeño chile
  • 1 tablespoon finely diced Fresno chile
  • 1 teaspoon smoked Spanish paprika
  • 1/2 cup mayonnaise
  • 1/2 cup panko
  • 1 teaspoon grated lemon zest
  • Salt
  • 1 tablespoons olive oil, or as needed


Roasted Red Pepper and Garlic Aïoli:

Put all the ingredients, except salt, in a food processor and process until smooth. If a velvety texture is desired, pass the aïoli through a mesh strainer. Season with salt. Refrigerate until serving.

Crab Cakes:

Preheat the oven to 350°F. In a large bowl, combine all the ingredients except the salt and olive oil.

Work the ingredients with a spatula or your hands until incorporated evenly. Season with salt.

Shape the crab mixture into 24 patties. Refrigerate for at least 1 hour.

In a large frying pan, heat the 2 tablespoons olive oil over medium-high heat.

Working in batches, and adding more olive oil as needed, cook the crabcakes until golden brown on each side about 2 – 3 minutes.

Transfer to a baking sheet, and cook in the oven until the cakes are hot all the way through.

Serve warm with the aïoli.

-Chef Peter Janiak