Maine Crab Cakes with Horseradish Aioli
Maine Crab Cakes with Horseradish Aioli
Directions
- In a large bowl, mix together crab meat, Ritz crackers, Ken’s Chipotle Mayonnaise, chives, Worcestershire sauce, Dijon mustard, lemon juice, salt and cayenne pepper. Shape into patties.
- Heat oil in sauté pan over medium heat and add crab cakes. Sauté on both sides until golden brown and crab cakes are heated through.
- Remove from pan. Place arugula on serving plate then crab cakes. Serve with horseradish.
Ingredients
- 1 tbsp. Ascend® Juice, Lemon
- 1/8 tsp. cayenne pepper, ground
- 2 tbsp. chives, fresh
- 1/2 cup crackers, Ritz , crushed
- 1 lb. Empire's Treasure® Crabmeat
- 1/4 cup Ken's® Chipotle Mayonnaise
- 6 tbsp. Ken's® Horseradish Aioli
- 1 tbsp. mustard, dijon
- - oil, vegetable, for sautéing
- 1/4 cup Peak Fresh Produce® Arugula
- 1 tsp. salt
- 1 tsp. Worcestershire sauce
