Lemon Aioli
So at the store today, while perusing the seafood counter, the boy pointed out to me that they had crab cakes. Five times. In a matter of two minutes. What can I say? He wore me down, so I got four of them. I thought they would make a perfect appetizer for us while our tilapia cooked.
Crab cakes are one of the few seafood items that I've been eating for a while. Maybe it's the breading or the fact that I must like crab, but I do, I like them. I like them better with a really good aioli and I found one to make as an accompaniment.
P.S. The boy ate two.
Lemon Aioli, courtesy of Martha Stewart on Pinterest:
Ingredients:
1/2 cup mayonnaise
1 teaspoon finely grated lemon zest
1 to 2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
1 clove garlic, minced
Coarse salt and ground pepper
Directions:
In a small bowl , place mayonnaise, finely grated lemon zest, 1 to 2 tablespoons fresh lemon juice, Dijon mustard, and minced garlic. Season with coarse salt and ground pepper. Stir to combine.
