Vince Young Steakhouse’s Crab Cake with Jalapeno Aioli

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Vince Young Steakhouse’s Crab Cake with Jalapeno Aioli

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Jumbo lump crab meat with jalapeño aioli, courtesy of Executive Chef Phillip Brown of the Vince Young Steakhouse in Austin, TX. 

Ingredients

Jalapeno Aioli:

  • 3 cups  mayonnaise
  • 1 lemon
  • 2 roasted jalapeños (deseeded)
  • ¼ bunch cilantro

Crab Cakes:
  • 4 -1lb cans  jumbo lump crab meat
  • 1 Tbsp  minced garlic
  • 2 shallots, minced
  • Juice 2 lemons
  • Zest 3 lemons
  • 3 Tbsp  chopped cilantro
  • 8 oz  jalapeño aioli (See recipe below)
  • 1 ½ cup  Panko bread crumbs
  • A couple of pinches of salt and pepper to taste

Recipe Info

For the Jalapeño Aioli:
  1. Blend in blender. Serve over crab cakes.

For the Crab Cakes:
  1. Mix all ingredients except crab meat together in a large bowl. Mix in the crab meat last, careful to not break up the pieces. Form into cake sized portions. Pan fry until lightly browned. Serve with jalapeño aioli and enjoy!

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