Vom Fass Crab Cakes with Aioli

Crab Cakes with Aioli

These crab cakes get a rich crispy buttery crunch when pan fried in our ‘buttery’ Sun Meadow Cooking oil.

Ingredients; (makes 6 mini cakes)
• 1 lb. crab meat
• ½ cup panko bread crumbs
• 2 TBLS mayo
• 2 scallions finely chopped
• 2 TBLS vomFASS Sun Meadow Oil or Grape Seed Oil
• 1 tsp vomFASS Mediterranean Seasoning, Blackening Seasoning or Old Bay

Directions:
1. Mix all ingredients in a bowl and make patties. (6 med or 4 large)
2. Fry in Sun Meadow or Grape Seed cooking oil 3-4 minutes on each side until lightly browned.
3. Serve with Aioli Sauce

Basic Aioli Recipe

Ingredients:
• ½ cup mayo, yogurt, crème fraiche or sour cream
• 2 tsp. vomFASS Extra Virgin Olive Oil
• 2-3 tsp vomFASS Aioli Blend
• 1 TBLS lemon juice
• Salt to taste

Directions: Blend all together, let sit 15 minutes and enjoy! Refrigerate left-overs up to 2 weeks.

Submitted by Kat Drew-vomFASS-Cary



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Crab Cakes with Aioli

Crab Cakes with Aioli

These crab cakes get a rich crispy buttery crunch when pan fried in our ‘buttery’ Sun Meadow Cooking oil.

Ingredients; (makes 6 mini cakes)
• 1 lb. crab meat
• ½ cup panko bread crumbs
• 2 TBLS mayo
• 2 scallions finely chopped
• 2 TBLS vomFASS Sun Meadow Oil or Grape Seed Oil
• 1 tsp vomFASS Mediterranean Seasoning, Blackening Seasoning or Old Bay

Directions:
1. Mix all ingredients in a bowl and make patties. (6 med or 4 large)
2. Fry in Sun Meadow or Grape Seed cooking oil 3-4 minutes on each side until lightly browned.
3. Serve with Aioli Sauce

Basic Aioli Recipe

Ingredients:
• ½ cup mayo, yogurt, crème fraiche or sour cream
• 2 tsp. vomFASS Extra Virgin Olive Oil
• 2-3 tsp vomFASS Aioli Blend
• 1 TBLS lemon juice
• Salt to taste

Directions: Blend all together, let sit 15 minutes and enjoy! Refrigerate left-overs up to 2 weeks.

Submitted by Kat Drew-vomFASS-Cary

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