Crispy Crab Cakes with Chipotle Aïoli

 Photo: New Africa / AdobeStock

Makes 4 servings

Before Starting

• Preheat waffle maker
• Preheat oven to 200°F (100°C)
• Grab a baking sheet with wire rack

Tip: Crab cakes can be prepared as in step 2, wrapped individually in plastic wrap, then foil, and frozen for up to 3 months.

Chipotle Aïoli

• 1 clove garlic, minced
• 4 tsp finely chopped fresh chives
• 3⁄4 tsp chipotle chile powder
• 2⁄3 cup mayonnaise
• 1 tsp freshly squeezed lemon juice
• Salt and freshly ground black pepper

Crab Cakes

• 1 large egg
• 1 large egg white
• 1 shallot, chopped
• 1⁄2 cup panko
• 1 tbsp chopped fresh parsley
• 1⁄4 tsp dry mustard
• 1⁄8 tsp cayenne pepper
• 2 tbsp mayonnaise
• 2 tsp Worcestershire sauce
• 1 tsp freshly squeezed lemon juice
• 2 cans (each 6 oz/170 g) backfin (lump) crabmeat, drained and squeezed dry
• Nonstick cooking spray
• 4 romaine or iceberg lettuce leaves

INSTRUCTIONS

1. Aïoli: In a medium bowl, whisk together garlic, chives, chile powder, mayonnaise and lemon juice. Season to taste with salt and pepper. Cover and refrigerate until ready to use, for up to 3 days.
2. Crab Cakes: In a large bowl, whisk together egg and egg white. Stir in shallot, panko, parsley, mustard, cayenne, mayonnaise, Worcestershire sauce and lemon juice, mixing well. Gently fold in crab. Form into 4 cakes, about 4 inches (10 cm) in diameter.
3. Spray waffle maker with cooking spray. Place 1 cake in waffle maker and cook for 5 minutes or until well browned outside and hot in the center. Transfer to rack on baking sheet and keep warm in preheated oven. Repeat with remaining cakes, spraying waffle maker as needed between batches.
4. Serve crab cakes on lettuce leaves, with chipotle aïoli on the side.

Courtesy of 150 Best Waffle Maker Recipes by Marilyn Haugen © 2017 www.robertrose.ca Reprinted with permission. Available where books are sold.