The Inn at the Round Barn Farm

Miniature Crab Cakes with Chipotle Aioli Sauce: Appetizer-Snack

Servings: 15

Prep time:30

Ingredients:

• 

  1 tablespoon each minced red and yellow bell pepper

• 

  1 tablespoon minced red onion

• 

  1 tablespoon butter

• 

  1 lb cleaned crab meat

• 

  1 cup plain bread crumbs

• 

  5 tablespoons mayonnaise

• 

  2 tablespoons Worcestershire sauce

• 

  1 tablespoon Dijon mustard

• 

  1 tablespoon chopped fresh parsley

• 

  1 tablespoon chopped fresh chives

• 

  1 teaspoon ground white pepper

• 

  Clarified Butter (see note)

• 

  1 cup mayonnaise

• 

  1/2 cup carmelized onions

• 

  1 tablespoon minced chipotle chiles in adobo sauce

• 

  2 teaspoons lime juice

• 

  1/2 cup roasted garlic puree

• 

  1/8 teaspoon salt

• 

  1/2 teaspoon black pepper

Step 1:

Crab Cakes: Cook the minced vegetables in 1 tablespoon butter over low heat until tender. Cool. Combine the crab meat, bread crumbs, vegetable mixture, mayonnaise, Worcestershire sauce, mustard, parsley, chives and white pepper in a bowl; mix gently. Shape crab mixture into 1-inch patties about the size of a quarter.

Step 2:

Heat the clarified butter in a large skillet over medium high heat. Add the crab cakes and cook until lightly browned on both sides. Serve on heart shape toasts with chipotle aioli sauce.

Step 3:

Clarified butter:(make only what you want) Melt butter in a saucepan over low heat. Transfer to a bowl and let cool. The clarified butter will rise to the top. Skim off this clear yellow liquid and set aside for cooking. Discard remaining white solids.

Step 4:

Chipotle Aioli Sauce: Combine the mayonnaise, caramelized onions, chiles in adobo sauce, lime juice, roasted garlic puree, salt and pepper in a bowl. Refrigerate, covered, until ready to use. Makes 2 cups

Step 5:

Variation: For Roasted Red Pepper Aioli, substitute 3/4 cup chopped roasted red bell pepper for chipotle chiles.