Mini Crab Cakes with Spicy Chili Onion Crisp Aioli
Difficulty: Medium | Makes: 20 small cakes
Bite-size crab cakes with a spicy aioli for dipping!
For the Mini Crab Cakes
- 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
For the Chili Crisp Aioli
- 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
Directions
- Place egg yolk and chili crisp particles on the bottom of a container. Add the oil on top. Place the head of the immersion blender at the bottom and switch it on. As the aioli forms, slowly tilt the immersion blender to emulsify everything. Taste and adjust salt as needed
- 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
