Chef Vinnie’s Recipe for our Crab Cake Appetizer!

We’re so excited to share this favorite recipe with you — and it’s one of Chef Vinnie’s favorites, so you know it’ll be good. But, it’s a long one, so we’ll post it in three parts to keep it organized. So, here’s part one to get you started:

This dish has three components. Crab cakes, aioli and cranberry vinaigrette. Prepare the aioli and cranberry vinaigrette first and refrigerate. Then prepare crab cakes.

Crab Cake Aioli
4 cups mayonnaise
1/3 cup capers
½ cup medium cherry peppers
1 large clove of garlic
½ bunch rinsed, dried fresh parsley
1 bunch chives
½ tsp black pepper
1/8 cup lemon juice
½ red onion

Fine chop peppers, garlic, parsley, chives and red onion. Mix well with remaining ingredients. Chill before serving.

Comments are closed.