Gran Queso Crab Cakes
Crab cakes:
- 4 tablespoons (½ stick) butter
- ¼ cup finely chopped celery
- ¼ cup finely chopped onion
- 1 tablespoon finely chopped red bell pepper
- ½ small garlic clove, finely minced
- 12 ounces lump crabmeat
- 2 cups (8 ounces) shredded Gran Queso cheese
- 2 green onions, finely chopped
- 2 eggs, lightly beaten
- 3 tablespoons mayonnaise
- 1 teaspoon sherry vinegar
- 1½ cups soft breadcrumbs
- ¼ teaspoon cayenne pepper
- 4 tablespoons olive oil
- 2 garlic cloves
- ½ cup roasted red peppers
- 1 teaspoon fresh lemon juice
- ½ cup fresh basil
- â…“ cup mayonnaise
- 2 tablespoons olive oil
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions:
Gran Queso Crab Cakes combine with lump crab meat, sautéed vegetables and bread crumbs creating a hearty crab cake – ideal for appetizers or a light dinner.
- For the crab cakes, in a sauté pan, melt the butter over medium heat. Add the celery, onions, chopped bell pepper, and minced garlic. Cook until soft, 3 to 4 minutes. In a large bowl, mix the crabmeat, cheese, green onions, eggs, 3 tablespoons mayonnaise, the sherry vinegar, the breadcrumbs and the cayenne. Stir in the sautéed vegetables. Cover and refrigerate for about 2 hours.
- For the aïoli, while the crab mixture is chilling, combine the garlic, roasted red pepper, lemon juice, basil, mayonnaise, and olive oil in a food processor bowl with a metal blade. Process until finely chopped. Season with salt and pepper. To complete the recipe, remove the crab mixture from the refrigerator and form 6 round cakes, 3 x 1 inch thick. Heat 4 tablespoons of olive oil in a large skillet over medium heat. Cook the crab cakes 3 to 4 minutes per side, or until golden brown and thoroughly heated. Serve with the aïoli.