Mini Crabcakes with Chili Aioli Sauce

4 orders - 8 crabcakes

Ingredients:

1/2 cup Mayonnaise

1 ea. Whole Egg

1 tsp. Old Bay Seasoning

1/2 tsp. Black Pepper, fine grind

1/2 tsp. Dry Mustard, ground

pinch Salt

2 tsp. Lemon Juice, fresh

1 TB. Parsley, chopped

4 TB. Roasted Red Peppers, jarred, fine chopped

3/4 cup White Bread Crumbs

1 pound Blue Crab Meat, fresh

Heat Source:

Direct fire, medium heat using cast iron skillet or griddle top for seraing

 Preparation:

Combine all ingredients, except the bread crumbs and crab meat, together in a bowl and mix well. Add the crab meat and fold gently into the mixture. Add the bread crumbs until the mixture comes together and holds together. Chill completely. Once chilled, form into 2 ounce crabcakes, flattened slightly until about 1/4” thick. 

Using medium heat, warm the griddle or flat cast iron griddle until hot. Lightly oil the griddle to prevent the cakes from sticking. Cook the crab cakes golden brown on both sides. Serve with Aioli Sauce.

Approximate Cooking Time: 8-10 minutes

Chili Aioli Sauce: (about 1 cup)

3/4 cup Mayonnaise

1 TB. Whole Grain Mustard

1 tsp. Minced Jalapeno Peppers

1 tsp. Minced Garlic

1/2 tsp. Chili Powder

1 TB. Cilantro, minced

1 tsp. Lime Juice

2 tsp. Cider Vinegar

to taste Kosher Salt

Combine all ingredients together and blend well. Chill before serving with crab cakes.

®Copyright Protected from Chef Richard's cookbook: BACKYARD GRILLING "Grill Like a Professional!"

Cherry Dr. Pepper® BBQ Sauce

Makes 1 1/2 pints

1 cup   Tomato Sauce, canned

1 cup   Dr. Pepper®

1/2 cup Cherry Juice Concentrate

1/4 cup Lemon Juice, fresh

6 TB.    Chili Sauce

6 TB.    Corn Syrup, dark

2 TB.    Steak Sauce, your favorite

2 TB.    Worcestershire Sauce

1 TB.    Honey

1 TB.    Yellow Mustard

1 dash  Hot Sauce

2 tsp.    Black Pepper, ground

2 tsp.    Garlic Salt

1 tsp.    Onion Salt

 Special note:

This is meant to be a thinner style BBQ sauce with a nice layer of flavors. Great on baby back ribs, spareribs and  beef ribs.

Can be  used on the table as a sop for your grilled or smoked meats.

Preparation:

Combine all the ingredients in a sauce pot, stir and blend well. Place the sauce over medium high heat and bring to a boil. Reduce to a simmer and cook for 30 minutes to infuse all the flavors.

 Keep warm for service or cool completely and refrigerate until needed. Will hold for about 2 weeks.

Approximated Preparation Time: 45 minutes

®Copyright Protected from Chef Richard's cookbook: BACKYARD BARBECUING From Grilling to Smoking