18-Year Traditional balsamic · Appetizers · Seafood · SELECT Delicate olive oil ·Mar 26, 2024

Crab Cakes with Red Pepper Mayo

Name: Crab Cakes with Red Pepper Mayo
Ingredients: 1 tablespoon Fustini’s Delicate SELECT olive oil; 2 scallions - sliced thin; 1 jalapeno - minced; 1 clove garlic - minced; 2 celery stalks - small dice; 1/2 cup mayonnaise; 1/2 cup fine bread crumbs; 1 teaspoon Old Bay Seasoning; 1 pound jumbo lump crab meat; panko breadcrumbs; 1 roasted red pepper - peeled and seeded; 1 shallot - roughly chopped; 2 cloves garlic - minced; 1/4 cup Fustini’s 18 Year Balsamic Vinegar; 1 tablespoon Dijon mustard; 1 cup mayonnaise; salt and pepper

Submitted by Corporate Chef Andy Stewart

Ingredients

1 tablespoon Fustini’s Delicate SELECT olive oil
2 scallions - sliced thin
1 jalapeno - minced
1 clove garlic - minced
2 celery stalks - small dice
1/2 cup mayonnaise
1/2 cup fine bread crumbs
1 teaspoon Old Bay Seasoning
1 pound jumbo lump crab meat
panko breadcrumbs

1 roasted red pepper - peeled and seeded
1 shallot - roughly chopped
2 cloves garlic - minced
1/4 cup Fustini’s 18 Year Balsamic Vinegar
1 tablespoon Dijon mustard
1 cup mayonnaise
salt and pepper

Directions

Heat olive oil in sauté, pan over moderate heat and add scallions, jalapeno, garlic and celery and sauté, until just sweating - 3 minutes. Let cool. Mix together the vegetables, mayonnaise, bread crumbs and old bay and stir well. Fold in the crab meat and only mix until just combined. Form into cakes and roll in Panko. Fry until golden brown in olive oil and butter and serve with Red Pepper Mayonnaise
Process red pepper, shallot, garlic, vinegar and mustard in a food processor until smooth. Add the mayonnaise and mix thoroughly. Season with salt and pepper and store in a sealed container in the refrigerator.

Crab Cakes with Red Pepper Mayo