Mock Crab Cakes With Chipotle Aioli

INSTRUCTIONS CRAB CAKES

Whisk together the beaten eggs, mayonnaise, lemon juice, Worcestershire sauce, Dijon, Old Bay Seasoning, black pepper in a small bowl, and set aside for a moment.

Chop the “crab” meat into very small pieces and place in a bowl.

Pour the wet mixture over the crab and add the parsley, minced garlic, shallot, parmesan and breadcrumbs.

Cover the crab cake mixture and chill for at least 1 hour; then, shape into equal size patties using an ice cream scoop.

To fry the crab cakes, add enough vegetable oil (about 1/4 cup) to the bottom of a large pan to shallow fry the patties. Make sure the oil is hot on a medium high heat. Add a scoop of the crab cake mixture and using a spatula, gently press down into a patty.

Fry 4 cakes at a time for about 4 minutes a side so that they are crispy and browned. Don’t over crowd the pan.

Remove the crab cakes from the oil and place onto a paper towel to drain off excess oil.

Serve hot with a dollop of chipotle sauce on the cakes. Sprinkle with a little chopped parsley.

Plate with lemon wedges for garnish.

INSTRUCTIONS AIOLI

Blend using a mini food processor, mini blender or by hand until well combined and smooth.

If the aioli is too thick, add a little more lime juice thin it out.

Store in a sealed jar in the fridge.