Contest
Featured Recipe
Created by recipes
27-5 Winter Issue
Entertaining the Bakersfield Way
Entertaining the Bakersfield Way
Bourbon and vanilla enhance the rich chocolate flavor of these moist brownies. Plus, anything with
bourbon will be a big hit with your tailgating crowd...unless they’re underage (if you don’t want to use bourbon, use hot milk in its place).
bourbon will be a big hit with your tailgating crowd...unless they’re underage (if you don’t want to use bourbon, use hot milk in its place).
Popular Articles
Home 
Food & Wine Recipes Main Course McGee’s Crab Cakes with Dill Aioli Sauce
Food & Wine Recipes Main Course McGee’s Crab Cakes with Dill Aioli Sauce
McGee’s Crab Cakes with Dill Aioli Sauce
Description
24-2 Summer Issue
Quick Bites
“I like to put something good on the table, Appetizers get people excited about what’s coming next.” Brian Kirkland with glee. Master this recipe and then you will be the master chef of the house.
Ingredients
- 1/2 lb. Crab Meat (don’t skimp with imitation, get the real stuff)
- 1/4 C Red Bell Peppers, diced
- 1/4 C Green Bell Peppers, diced
- 1/3 C Yellow Onion, diced
- 1/4 C Green Onion, chopped
- 3/4 tbs. Dry Mustard
- 1/2 tbs. Old Bay Seasoning
- 1 tsp. Kosher Salt
- 1/2 tsp. Black Pepper
- 1/3 c. Mayonnaise
- 1 C Panko Bread Crumbs
- 2 Eggs
- 1 C Reconstituted Couscous (Steamed Semolina)
- 3 egg yolks
- 1/3 C chopped fresh dill
- 1/3 C fresh squeezed lemon juice
- 1 C extra virgin olive oil
- Salt and Pepper to taste
Methods/steps
- Mix all ingredients except 1 C bread crumbs into a bowl and pat the mixture into 2oz cakes.
- Dip the patties into the 1 C bread crumbs.
- Fry the patties in a pan on medium high heat, 8 min. on each side.
- Drizzle Dill Aioli sauce over the crab cakes and serve.
- Combine all ingredients in a food pro-cessor and blend, drizzle in olive oil.