Italian Style Crab Cakes
I use Penzey’s Tuscan Sunset Blend which is a combination of basil, oregano, red bell pepper, garlic, thyme, fennel, black pepper, and anise. You can also use dried Italian seasoning.
Ingredients
1 lb fresh lump crabmeat, cleaned and shells removed
2 tablespoons chopped red bell pepper
1 shallot, minced
½ cup Panko breadcrumbs
1 teaspoon Tuscan blend seasoning or salt-free dried Italian seasoning
⅓ cup olive oil mayonnaise
2 tablespoons homemade or store-bought basil pesto
1 egg, beaten
2 tablespoons olive oil
2 tablespoons butter
8 thin tomato slices
Lemon Butter Aioli
2 tablespoons butter, melted
1/2 cup olive oil mayonnaise
1 tablespoon lemon juice
1 clove small garlic minced or grated
Pinch of cayenne
Pinch of salt and pepper
Directions
Make the aioli
Whisk the melted butter with the ½ cup mayonnaise, lemon juice, garlic, pinch of cayenne, salt, and pepper in a medium-sized bowl until smooth and combined, cover and place in the refrigerator until ready to use.
Make the crab cakes
In a large bowl, mix together all crab the cake ingredients except the oil and the tomatoes. Using 1/3 cup mixture for each, shape into eight 3-inch patties.
In 10-inch nonstick skillet, heat oil and butter over medium heat until hot. Add patties; cook 4 to 5 minutes on each side or until golden brown and thoroughly cooked. Drain on paper towels.
To serve place each crab cake on a tomato slice and top each cake with a tablespoon of Lemon Butter Aioli.
PantryPortfolio
Great idea to put them on a tomato! I’lll try that.
For the Love of Cooking
I love that you put the crab cakes on tomato slices – great idea!
Marisa Franca @ All Our Way
We use the Penzey’s Tuscan blend too — we really like the combination of flavors. I think that is such a good idea to put the crab cakes on the tomato slices. Saving on calories but not on taste. Have a great weekend.
Our Growing Paynes
I’m such a fan of crab cakes and I love the twist on these. So delicious.
frejatravels
lovely and yummy