Crab cakes with red pepper aioli
MAKES ABOUT 16 CRAB CAKES
2 (6-ounce) cans crabmeat
1 clove garlic, minced
1 scallion, minced
1/3 cup dry bread crumbs
1/3 cup chopped green bell pepper
1/4 cup mayonnaise
2 tablespoons chopped fresh parsley
1 tablespoon freshly squeezed lemon juice
3/4 teaspoon seasoned salt
1/2 teaspoon freshly ground black pepper
1 tablespoon milk
Red Pepper Aioli (recipe follows)
In a medium bowl, combine crabmeat, garlic, scallion, bread crumbs, green pepper, mayonnaise, parsley, lemon juice, seasoned salt and pepper. Mix well. Gradually stir in milk.
With moistened hands, form mini crab cakes, about 1-1/2 inch in diameter. Place on a baking sheet and refrigerate for 20 minutes. Meanwhile, preheat contact grill.
Spray both sides of contact grill with vegetable cooking spray or oil. Also spray both sides of crab cakes using a spray pump filled with olive oil or vegetable oil. Place crab cakes on grill, close lid and grill for 7 to 8 minutes, or until crab cakes are crisp on the outside and heated through. Serve with Red Pepper Aioli.
Variation: Use 12 ounces cooked fresh or frozen lump crab in place of canned crab.
Nutrition facts per crab cake: 55 calories, 3 g fat, 0 g saturated fat, 14 mg cholesterol, 2 g carbohydrates, 4 g protein, 173 mg sodium, 0 g fiber
RED PEPPER AIOLI
MAKES ABOUT 1/2 CUP
1 red bell pepper, halved
1 clove garlic
2 tablespoons fresh parsley
4 drops chipotle-flavored hot pepper sauce
1 tablespoon olive oil
1 teaspoon freshly squeezed lemon juice
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Spray red pepper halves all over with olive oil. Place on grill, close lid and grill for 4 minutes or until charred. Place in covered bowl or paper bag and let cool. Peel off skins.
In food processor, or using hand blender, chop pepper. Add garlic and parsley and process until pureed.
Add hot pepper sauce, olive oil, lemon juice, salt and pepper to red pepper mixture. Puree until smooth. Transfer to a serving bowl, cover and refrigerate for a minimum of 20 minutes or for up to two days. Serve at room temperature.
Nutrition facts per tablespoon: 20 calories, 2 g fat, 0 g saturated fat, 0 mg cholesterol, 1 g carbohydrates, 0 g protein, 64 mg sodium, 0 g fiber
From 125 Best Indoor Grill Recipes by Ilana Simon
