Créé avec l’IA
Sicilian Demon King Crab-Cakes with Truffle Aioli
60 min 500 kcal par portion Avancé
Ingrédients
4 Portions
- King crab legs (cooked, meat extracted)600 g
- Eggs (large)2 pieces
- Panko breadcrumbs80 g
- Parmigiano Reggiano cheese, grated40 g
- Fresh parsley, chopped2 tbsp
- Fresh basil, chopped1 tbsp
- Calabrian chili paste2 tbsp
- Red onion, finely diced1 small (about 70g)
- Garlic, minced2 cloves
- Lemon zest1 tbsp
- Lemon juice1 tbsp
- Black truffle, finely chopped2 tbsp (about 20g)
- Light mayonnaise4 tbsp (about 60g)
- Dijon mustard1 tbsp
- Olive oil (for frying)2 tbsp
- Saltto taste
- Black pepperto taste
Instructions
- 1
In a large mixing bowl, combine the king crab meat, panko breadcrumbs, grated Parmigiano Reggiano, chopped parsley, chopped basil, Calabrian chili paste, diced red onion, minced garlic, lemon zest, and one egg. Season with salt and black pepper to taste.
- 2
Gently mix the ingredients until just combined, being careful not to break up the crab meat too much.
- 3
Form the mixture into 8 equal-sized crab cakes and place them on a tray lined with parchment paper. Refrigerate for at least 30 minutes to help them firm up.
- 4
While the crab cakes chill, prepare the truffle aioli: In a small bowl, whisk together the light mayonnaise, Dijon mustard, lemon juice, chopped black truffle, and the remaining egg. Mix until smooth and creamy. Season with a pinch of salt and black pepper. Cover and refrigerate until ready to serve.
- 5
Heat the olive oil in a large non-stick skillet over medium heat. Once hot, carefully add the crab cakes in batches, cooking for 3-4 minutes per side until golden brown and heated through.
- 6
Remove the crab cakes from the skillet and drain briefly on paper towels.
- 7
Serve the Sicilian Demon King Crab-Cakes hot, accompanied by the truffle aioli and a wedge of lemon if desired.
