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Crab Cakes with Roasted Pepper Aioli

Serves 5

Low in saturated fat and salt yet full-flavoured, have it all with this twist on classic tuna cakes thanks to the roasted pepper aioli.
Imperial Ingredients
1 cans (120 g)  Ocean’s Crabmeat, drained 
1/4 cup  finely chopped green onions 
1/4 cup  finely chopped celery 
1/4 cup  finely chopped red pepper 
1/4 cup  finely chopped parsley 
3/4 cup  crushed unsalted soda crackers 
1/2 tsp  thyme 
1/2  plain yogurt 
2 Tbsp  grated Parmesan cheese 
1 tsp  horseradish 

juice of 1/2 lemon

1 large egg

Roasted Pepper Classic Aioli

Imperial Ingredients
1   clove garlic 
2 Tbsp  olive oil 
2   roasted red peppers, skinned, seeded & drained on paper towel
1/2 tsp   dry mustard 
1 tsp  honey
1 cup low fat mayonnaise 
   juice of 1/2 lemon
1/8 cayenne pepper

What to Do

  1. Make aioli: place all ingredients into a food processor; purée until smooth. Set aside to let flavours combine.
  2. Preheat oven to 375°F (190°C)
  3. Combine all other ingredients in a large mixing bowl; mix well.
  4. Place parchment paper on baking sheet. Pack tuna mixture into a ¼ cup; lightly tap to drop onto baking sheet; flatten to make ½”-thick cakes.
  5. Bake for 8-10 minutes, or until golden brown. Finish under the broiler to further brown the tops of cakes.
  6. Drizzle with aioli and serve warm.

Chef’s Suggestion:

Enjoy with a spinach or arugula salad.

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