Makes: 4 servings


Hot Pepperocotta Aioli (Sauce) Ingredients:
1/4 cup hot pepper relish 
2 Tsp. fresh lime juice
Crab Cake Ingredients:
1 lb. fresh crabmeat, cleaned, rinsed, well drained
1/3 cup red onion, minced
1/4 cup cilantro, chopped
1/2 cup crushed garlic croutons
2 Tbsp. whole grained mustard
2 Tbsp. hot pepper relish
1 egg
1/4 cup all-purpose flour
Salt & black pepper to taste
4 Tbsp. olive oil


Hot Pepperocotta Aioli (Sauce):
In small container, stir above ingredients together until thick sauce forms; set side.
Directions for Crab Cakes:
Stir first eight crab cake ingredients together to bind ingredients. Form into 8 patty-size cakes. In a shallow pan, season flour with salt and pepper; dredge crab cakes in flour mixture to coat both sides. Place oil in 12-inch non-stick skillet; fry cakes for about 4 minutes per side over medium to medium/high heat until golden brown and crispy on both sides. Drain on paper towels. Place on platter; serve with prepared Hot Pepperocotta Aioli. Garnish with fresh sprigs of cilantro as desired.
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