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Crab Cakes with Lemon Cardamom Cashew Butter Aioli

A crab cake recipe with lemon cardamom aioli that features Betsy's Best Gourmet Cashew Butter

You don’t have to live in Maryland to eat the best crab cakes.  Make them at home and give them a twist with this delicious aioli sauce.  The hint of cardamom gives this dip a zip!

Crab Cake Ingredients:

1 egg white
8 oz crabmeat
1 tsp dijon mustard
1 tsp Worcestershire sauce
1/2 tsp Old Bay seasoning
1 T parsley, chopped
2 T panko crumbs
2 T vegenaise or mayo

 

Cardamom Ginger Aioli Ingredients:

1/2 C vegenaise or mayo
1 tsp dijon mustard
1 T lemon juice
2 T Betsy’s Best Gourmet Cashew Butter with Cardamom
1/2 tsp ginger, zested
Dash pepper

 

Combine all of the crab cake ingredients and form into 5 small patties.  Heat oil in a skillet and cook on each side until golden.  5-7 min.  Remove and place on a paper towel to cool.

Meanwhile in a bowl combine all of the aioli ingredients and stir to combine.  Use as a topping or a dipping sauce.


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