Crab Cakes with Orange Aioli

It is part of the Dinner course for a special occasion. To make Crab Cakes with Orange Aioli, In a big sized bowl combine red pepper, green onions, egg, mayonnaise, mustard, old bay seasoning, Worcestershire sauce, and lemon pepper seasoning.

Ingredients:

Crab Cakes with Orange Aioli

1 lightly beaten egg white

2 tablespoons red sweet pepper (chopped)

2 tablespoons green onions (chopped)

1 ½ teaspoon of Worcestershire sauce

2 tablespoons Mayonnaise

½ teaspoon seafood seasoning (old bay)

1 teaspoon mustard (Dijon-style)

¼ teaspoon lemon pepper (seasoning)

1 tablespoon of vegetable oil

1 tablespoon of butter

½ to 1/3 of cup panko bread crumbs (Japanese style)

10 ounces of cooked crabmeat or 2 pieces of canned crabmeat lump (Drained and cartilage removed)

Spinach leaves (optional)

1 Orange Aioli (recipe follows ahead)

Preparation method:

Crab Cakes with Orange Aioli

In a big sized bowl combine red pepper, green onions, egg, mayonnaise, mustard, old bay seasoning, Worcestershire sauce, and lemon pepper seasoning. To this mixture add crabmeat and mix well. Shape the mixture into four patties and press in Panko on both the sides of the patties.

In a big skillet heat the butter (1 tablespoon) with equal olive oil (1 tablespoon) over medium heat. Place and cook the patties for about 8 to 10 minutes or until the patties get a light brown color. Turn the patties halfway through so that both the sides are done light brown.

Serve with orange aioli, warm over a bed of fresh spinach.