These moist and flavorful crab cakes are sure to become an all-time favorite….and the aioli dipping sauce is delicious.
- 3/4 cup cracker meal or plain breadcrumbs
- 1 small red pepper, finely chopped (about 1/3 cup)
- 2 green onions, thinly sliced (about 1/4 cup)
- 1 tablespoon chopped fresh parsley
- 1 egg, beaten
- 2 packets Swanson® Flavor Boost™ Concentrated Seafood Broth
- 2 cans (6 ounces each) fancy lump crabmeat, drained
- Freshly ground black pepper, to taste
- 1/4 cup canola oil
- 1/2 cup mayonnaise
- 1 tablespoon lemon juice
- 2 cloves garlic, minced
Mix 1/2 cup cracker meal, red pepper, onions, parsley, egg, concentrated broth and crabmeat in a medium bowl. Season with the black pepper.
Shape the crabmeat mixture into 5 (3/4-inch thick) patties. Coat the patties with the remaining cracker meal.
Heat the oil in a 12-inch nonstick skillet over medium heat. Add the patties and cook for 10 minutes or until golden brown on both sides.
Stir the mayonnaise, lemon juice and garlic in a small bowl and season with the black pepper. Serve the aioli with the crab cakes.
Recipe reprinted by permission of Campbellskitchen.com. All rights reserved.
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