Mini Thai Crab Cakes with Spicy Aioli

Seafood, Starters | November 15, 2016 | By

Get ready for Thanksgiving! These Mini Thai Crab Cakes will make you do a happy dance!  They are so full of flavor and very little filler, so no worries about putting on the pounds!  I used lump white crab meat which is much tastier than just the regular crab meat. Made the mistake of buying the other kind, so I threw it into the freezer to use in a soup at a later date!  Frying these babies uses very little oil so they’re not that greasy.  You can serve these minis with a side of spicy aioli sauce as an appetizer before your holiday meal.  Make sure to put aside a few for lunch the next day!  I threw the leftover cakes on top of a salad and they were yum!  “Happy Happy Joy Joy!” 

Mini Thai Crab Cakes with Spicy Aioli
 
Author:
Serves: 4
Ingredients
  • 1 (8 oz.) jar white lump crab meat (picked over for shells)
  • ½ yellow bell pepper, seeded and finely chopped
  • 2 Thai red chili peppers or 1 jalapeño pepper, seeded and finely chopped
  • 3 green onions, sliced
  • Zest from 1 lime
  • ¼ teaspoon Kosher salt
  • 2 tablespoons fresh cilantro, chopped
  • 1 egg, beaten
  • ½ cup Panko bread crumbs
  • 2 tablespoons canola oil
  • Spicy Aioli:
  • 1 tablespoon reduced-fat mayonnaise
  • 1 teaspoon sambal oelek (red chili paste) or Sriracha sauce
Instructions
  1. In a mixing bowl, combine together the crab meat with the yellow peppers, chili peppers, green onions, lime zest, salt, and cilantro. Mix in the egg and Panko bread crumbs until thoroughly combined. Form small 2-inch rounds with the mixture and set them on trays until ready to cook.
  2. Heat the oil in a heavy skillet on high heat. When oil is lightly smoking drop the cakes into the pan and brown on both sides, about 4 minutes. Place on paper towels to drain oil. Keep warm until ready to serve. Serve cakes on a platter with spicy aioli dipping sauce.
  3. To make the aioli sauce: In a small bowl, mix together the mayonnaise and sambal oelek. Set aside.
Notes
Sambal oelek can found at your local grocery store, on Amazon.com, or at specialty Asian markets.

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Spicy Crab Salad & Guacamole Wonton Cups

Starters | November 8, 2016 | By

Just because it’s Tuesday doesn’t mean we can’t chow down with some awesome football snacks, right? Here’s my take on a guacamole chip & dip using baked wonton wrappers and spicy crab salad. Yum, yum! They’re so easy to make, baked not fried, and super healthy.  Whip these out at your next football get-together and watch your friends “ooh and ahh!” Go team!

Fill each muffin tin with a wonton wrapper.

wontons-in-tin

Bake the wontons in a muffin tin for 10 to 12 minutes until golden brown.

wontons-bakedPlace a layer of fresh guacamole at the bottom of each wonton.

wontonsguacamole_600x400

Spicy Crab Salad & Guacamole Wonton Cups
 
Author:
Serves: 18 cups
Ingredients
  • 18 fresh wonton wrappers
  • 1 (8 oz.) jar white lump crab meat (picked over for shells)
  • ½ yellow bell pepper, seeded and finely chopped
  • 2 Thai red chili peppers or 1 jalapeño pepper, seeded and finely chopped
  • 3 green onions, sliced
  • Juice from ½ lime
  • ¼ teaspoon Kosher salt
  • 2 tablespoons fresh cilantro, chopped
  • ½ cup store-bought guacamole
  • Spicy Aioli:
  • 1 tablespoon reduced-fat mayonnaise
  • 1 teaspoon sambal oelek (red chili paste) or Sriracha sauce
Instructions
  1. Preheat the oven to 350 degrees. Spray a muffin tin with cooking spray. Place a wonton wrapper into each of the muffin openings, pressing down firmly to prevent bubbling. Bake for 10-12 minutes until golden brown. Remove from oven and let cool on a baking rack.
  2. Meanwhile, in a mixing bowl, combine together the crab meat with the yellow peppers, chili peppers, green onions, lime juice, salt, and cilantro.
  3. To make the aioli sauce: In a small bowl, mix together the mayonnaise and sambal oelek (or Sriracha sauce). Set aside.
  4. To assemble the wontons: Place a layer of guacamole at the bottom of the wonton. Add a small scoop of crab salad, and top with a dollop of aioli sauce.
Notes
You also can make these in a mini-muffin tin that holds 24 wontons. Sambal oelek can found at your local grocery store or specialty Asian markets.