BEACH CRAB CAKES WITH CHIPOTLE AIOLI SAUCE

By on September 12, 2013   /     /   Leave a comment

BEACH CRAB CAKES WITH CHIPOTLE AIOLI SAUCE

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Serves 4-6
Prep time 1 hour
Cook time 15 minutes
Total time 1 hour, 15 minutes
Allergy Shellfish
Meal type Appetizer, Lunch, Main Dish, Salad, Starter
Misc Serve Hot
Occasion Barbecue, Birthday Party, Casual Party, Christmas, Easter
By author EVOO Marketplace

Ingredients

Crab Cakes

  • 1 Large Egg
  • 1/2 cup Mayonnaise
  • 1/4 cup Panko Breadcrumbs
  • 3 tablespoons Chipotle Infused Olive Oil (EVOO Marketplace)
  • 1lb Lump Crab Meat
  • 1 teaspoon Jalapeno (Finely Chopped)
  • All-Purpose Flour (For Dusting)
  • 1 cup Ultra-Premium Extra Virgin Olive Oil (Robust) (EVOO Marketplace)

Aioli

  • 2 Large Egg Yolks
  • 1 cup Chipotle Infused Olive Oil (EVOO Marketplace)
  • 3 tablespoons Peach White Balsamic (EVOO Marketplace)
  • dash Sea Salt
  • dash Black Pepper

Directions

Crab Cakes
Step 1
In a large bowl, thoroughly mix egg, seafood seasoning, mayonnaise, breadcrumbs, Jalapeno, and Chipotle Infused Olive Oil.
Step 2
Add the lumb crab and fold by hand, being careful not to break up the lumps of meat. Refrigerate 30 minutes to 1 hour.
Step 3
Portion the crab mixture into 2-ounce cakes and lightly dust with flour. Heat 1 cup Ultra-Premium EVOO over medium-high heat. Note: A sign when the EVOO is ready is when it starts to pull to the sides of fry-pan and appear to thin out. It may also appear that the oil is about to bubble from underneath. Do not burn the oil! Immediately add the crab cakes and sauté until golden brown, 2 to 3 minutes per side.
Aioli
Step 4
In a medium bowl, whisk eggs while gradually adding Chipotle Infused Olive Oil. Add Peach White Balsamic and continue whisking until mixture is light and creamy. Season with salt and pepper and refrigerate for 30 minutes.
Step 5
Serve drizzled over finished lump crab cakes

Note

Serve with roasted vegetables, mixed greens, steamed red potatoes, or Basmati rice.

Click below to purchase these EVOO Marketplace products online:

Ultra-Premium EVOO

Chipotle Infused Olive Oil

Peach White Balsamic

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LEMON INFUSED GARLIC SHRIMP

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Lemon Infused Garlic Shrimp

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Serves 6
Prep time 30 minutes
Cook time 20 minutes
Total time 50 minutes
Allergy Shellfish
Meal type Main Dish
Misc Serve Hot
Occasion Casual Party
By author EVOO Marketplace

Ingredients

  • 1lb Shrimp (Large and deveined)
  • 2 tablespoons Lemon Fused Olive Oil (EVOO Marketplace)
  • 4 tablespoons Organic Garlic Infused Olive Oil (EVOO Marketplace)
  • 4 Medium Garlic cloves (Finely chopped)
  • 1/4 tablespoon Red pepper flakes
  • 1lb Rigatonicini Pasta (EVOO Marketplace)
  • 2 teaspoons Unbleached Flour
  • 1/2 cup Sicilian Lemon White Balsamic (EVOO Marketplace)
  • 3/4 cups Clam juice (We like Bar Harbor)
  • 1/2 cup Fresh flat-leaf parsley (Chopped)
  • 3 tablespoons Unsalted butter
  • 1 tablespoon Lemon juice (Freshly squeezed)
  • dash Sea Salt
  • dash Black pepper

Directions

Step 1
Toss shrimp with 2 Tbs Lemon Fused Olive Oil, 2Tbs Organic Garlic Infused Olive Oil, a dash of Sea Salt and Black pepper in a medium bowl. Let shrimp marinate at room temperature 20 minutes.
Step 2
Bring 4 quarts water to a boil in a large pot over high heat. Add 1 Tbs Sea Salt and pasta. Cook until just al-dente (~11-13min). Drain pasta, reserving 1/4 cup cooking water.
Step 3
While pasta is cooking, add 2 Tbs Organic Garlic Infused Olive Oil to a skillet and heat over medium-high heat. Once olive oil begins to thin and spread to sides of pan add shrimp. Saute shrimp 2 minutes or until just before done. Transfer shrimp to medium bowl.
Step 4
Reduce skillet heat to low and add 3 teaspoons minced garlic and Red pepper flakes, cook until fragrant, about 1 minute. Add flour and stir continuously for 1 minute. Stir in Sicilian Lemon White balsamic and cook for an additional 1 minute. Add clam juice and parsley; cook until mixture starts to thicken, approximately 1 to 2 minutes. Remove skillet from heat, whisk in butter and lemon juice. Add shrimp and pasta and cook an additional 1-2 minutes. Note if sauce becomes too thick slowly add reserved cooking water to desired consistency. Season with sea salt and Black pepper
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CHILI LIME COCONUT SHRIMP

By on September 12, 2013   /     /   Leave a comment

Chili Lime Coconut Shrimp

Print recipe
Serves 3-4
Prep time 30 minutes
Cook time 10 minutes
Total time 40 minutes
Allergy Shellfish, Soy
Meal type Main Dish
Misc Serve Hot
Occasion Barbecue
By author EVOO Marketplace

Ingredients

Marinade

  • 1lb Prawns
  • 2 tablespoons Persian Lime Olive Oil (EVOO Marketplace)
  • 2 tablespoons Coconut White Balsamic (EVOO Marketplace)
  • 2 tablespoons Chili Garlic Sauce (Sambal Oelek)
  • 1 teaspoon Soy Sauce
  • 1 teaspoon Cracked Black Pepper

Drizzle Sauce

  • 2 tablespoons Persian Lime Olive Oil (EVOO Marketplace)
  • 2 tablespoons Coconut White Balsamic (EVOO Marketplace)

Directions

Marinade
Step 1
In a small bowl, whisk together Persian Lime Olive Oil, chili paste and soy sauce.
Step 2
Remove shell from shrimp and place in plastic zip-lock bag.
Step 3
Add marinade and place in refrigerator 15-30 minutes.
Step 4
Grill shrimp on high heat 4-5 minutes turning until fully cooked.
Drizzle Sauce
Step 5
Whisk together Persian Lime Olive Oil and Coconut White Balsamic. Drizzle over cooked shrimp.
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