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Crab Cakes with Lemon-Garlic Aioli

Source: Campbell’s® Kitchen
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Rating: 2.5   Reviews: 2 See Reviews
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Active Time:  20 Minutes
Total Time:  30 Minutes
These moist and flavorful crab cakes are sure to become an all-time favorite….and the aioli dipping sauce is delish!
3/4 cup cracker meal or plain bread crumbs
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
1/4 cup canola oil
1/2 cup mayonnaise
1 tablespoon lemon juice
2 cloves garlic, minced
Crab Cakes with Lemon-Garlic Aioli Recipe at
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 All rights reserved.
Date Added: 10/15/2012
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Rating: 1
by: June Reviewed: 12/23/2013
No canned crab meat please
Crab is so delicate and delicious I always cringe when I see recipes with strong flavored ingredients that just mask the crab flavor. Please no green or red pepper, onion, garlic and definitely no canned crab. All you need is some fresh crab meat, an egg a little salt and pepper and some plain cracker or bread crumbs---not too much --to make a delicious crab cake that tastes like crab and not the filler. Use butter to fry them too please not oil or margarine.
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