Embark on a culinary voyage and learn how to craft a delectable dish that tantalizes taste buds and elevates the dining experience. Discover the art of preparing tilapia crab cakes, a fusion of flavors that seamlessly blends the delicate sweetness of tilapia with the succulent richness of crab meat. Accompany these delectable cakes with a roasted pepper aioli, a vibrant sauce that adds a burst of tangy sweetness and a hint of smoky aroma. Prepare to indulge in a gourmet adventure as you explore the intricacies of this recipe, transforming ordinary ingredients into an extraordinary culinary masterpiece.
Here are our top 7 tried and tested recipes!
TILAPIA-CRAB CAKES WITH ROASTED PEPPER AIOLI
These fluffy tilapia-crab cakes served with a roasted red pepper aioli make the perfect guilt-free seafood dinner that satisfies.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 4
Number Of Ingredients 19
Steps:
- Heat oven to 400°F. Spray large cookie sheet with cooking spray.
- In 10-inch skillet, heat oil over medium-high heat. Cook celery, onions, 1 clove garlic and the chile 3 minutes, stirring frequently, until celery is just tender. Remove from heat. Stir in 1/4 cup roasted peppers, the parsley and salt. Spoon into medium bowl.
- In food processor, place tilapia pieces. Cover; process with on-and-off pulses until coarsely chopped. Place in bowl with celery mixture. Add crabmeat, bread crumbs and egg product; stir gently until combined. Shape mixture by 1/3 cupfuls into 8 patties, about 1/2 inch thick. Place on cookie sheet. Spray tops of patties with cooking spray.
- Bake 18 to 20 minutes, turning once, until golden brown.
- Meanwhile, in small bowl, mix all aioli ingredients. Serve tilapia-crab cakes on mixed greens with aioli.
Nutrition Facts : ServingSize 1 Serving, TransFat 0 g
SPICY CRAB CAKES WITH LEMON AIOLI SAUCE
Provided by Patrick and Gina Neely : Food Network
Categories appetizer
Time 55m
Yield 4 to 5 servings
Number Of Ingredients 22
Steps:
- Heat a medium size pan over medium heat. Add the butter. Once melted add the shallot, 1 clove of garlic and red pepper. Lightly saute until tender, about 3 minutes. Season with salt and pepper. Remove from heat and allow to cool.
- In a medium bowl, mix together mayonnaise, Dijon mustard, lemon zest, crab boil seasoning, fresh parsley, 1/2 cup of the panko and egg. Mix in cooked vegetables, hot sauce, and salt and pepper, to taste. Add crabmeat and stir well.
- Form crab cakes using about 2 tablespoons of crab mixture for each cake.. Flatten until they're about 3/4 inches high. Dip the cakes into the remaining panko.
- Add oil to a large skillet over high heat. Add crab cakes and saute, flipping once, until golden brown and crisp, about 5 to 6 minutes per side. Serve with Lemon Aioli.
- In a medium bowl, mix all the ingredients together.
TILAPIA FISH TACOS WITH RED PEPPER-LIME SLAW AND BLUE CHEESE AIOLI
I love tilapia fish tacos and am always searching for that perfect fish taco. This recipe is my culmination of all of my favorite elements found in all my favorite restaurant's fish taco dishes. Garnish with lime.
Provided by Age Of Taurus
Categories World Cuisine Recipes Latin American Mexican
Time 55m
Yield 12
Number Of Ingredients 20
Steps:
- Whisk juice of 1 lime, 2 tablespoons red pepper oil, blue cheese dressing, mayonnaise, sour cream, 1 teaspoon cayenne pepper, and 1/2 teaspoon dill in a bowl until combined. Cover and place aioli sauce in freezer until ready to serve.
- Place coleslaw mix in a medium bowl. Add juice of 1 lime, 1/2 cup red pepper oil, onion, and chopped roasted red pepper. Toss together until slaw is thoroughly mixed.
- Heat 1 1/2 tablespoon vegetable oil in a skillet over high heat. Add garlic; cook until slightly browned, about 1 minute. Add tilapia; saute until starting to brown, about 2 minutes. Add juice of 1 lime, sour cream, cayenne pepper, Cajun seasoning, and dill. Cook and stir until tilapia is browned, about 4 minutes more. Reduce heat to low.
- Heat the remaining vegetable oil in a smaller skillet over medium heat. Add tortillas 1 at a time. Cook until bubbles form and tortillas are lightly browned, about 1 minute per side.
- Place a portion of the tilapia on each tortilla. Top with coleslaw mixture and chilled aioli sauce.
Nutrition Facts : Calories 355.1 calories, Carbohydrate 18.3 g, Cholesterol 19.5 mg, Fat 28.2 g, Fiber 2.5 g, Protein 8.7 g, SaturatedFat 5.3 g, Sodium 289.1 mg, Sugar 1.1 g
TILAPIA CAKES
Make and share this Tilapia Cakes recipe from Food.com.
Provided by bakergirl 4
Categories Tilapia
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375.
- Shred tilipia into small chunks.
- In a large bowl combine all ingredients thoroughly.
- Form mixture into four patties or 'cakes'and place on greased tin foil. Place the foil with cakes on them in oven for 10 minutes.
- Turn broiler on after the ten minutes and cook for another 5 minutes (total cook time is 15 minutes) Tops should begin to look brown and toasted.
Nutrition Facts : Calories 145.8, Fat 2.5, SaturatedFat 0.7, Cholesterol 56.7, Sodium 145.6, Carbohydrate 3.6, Fiber 0.6, Sugar 0.3, Protein 27.1
PANKO-CRUSTED CRAB CAKE BITES WITH ROASTED PEPPER-CHIVE AIOLI
This is from Sunset. Have not made it yet just posting for safe keeping The Japanese-style coarse bread crumbs called panko are available in many well-stocked supermarkets and in Asian grocery stores. You can make the aioli up to 2 days ahead and the crab cakes through step 3 up to 4 hours ahead; in both cases, cover and chill.
Provided by wicked cook 46
Categories Crab
Time 40m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Sort through crab and discard any bits of shell. In a large bowl, combine celery, minced chives, mayonnaise, egg, mustard, and hot sauce; mix well with a fork.
- Add crab and 1/4 cup panko; stir gently just to mix.
- Put remaining 1 cup panko in a shallow bowl.
- Shape crab mixture into 24 cakes, each about 2 inches wide and 1/2 inch thick. Turn each cake in panko to coat on all sides, pressing gently to make crumbs adhere.
- Place cakes slightly apart in an oiled 12- by 17-inch baking pan. Bake in a 475°F regular or convection oven until golden brown, 15 to 18 minutes.
- With a spatula, transfer crab cakes to a platter. Spoon a dollop of Roasted Pepper-Chive Aioli onto each cake. Garnish platter with fresh chives. Serve hot.
- For the Aioli.
- In a small bowl, mix 1/3 cup mayonnaise, 1/4 cup chopped drained canned roasted red peppers, 1 tablespoon minced fresh chives, 2 teaspoons lemon juice, and 1 teaspoon minced garlic.
Nutrition Facts : Calories 242.3, Fat 10.1, SaturatedFat 1.7, Cholesterol 65, Sodium 919.7, Carbohydrate 22.6, Fiber 1.3, Sugar 3.1, Protein 14.9
ROASTED RED PEPPER AIOLI
A tasty dressing for fish, poultry and burgers that is zesty and creamy. Light mayonnaise is used to keep the bad fats and calories at bay.
Provided by REBECCADK
Categories Side Dish Sauces and Condiments Recipes
Time 10m
Yield 20
Number Of Ingredients 8
Steps:
- Place roasted red peppers and basil in a food processor; pulse until coarsely chopped and combined. Add lemon juice; pulse 3 times. Scatter garlic halves over mixture; pulse to chop, 4 to 5 times. Add mayonnaise and sugar; pulse until smooth, 5 to 7 times. Season with salt and pepper.
Nutrition Facts : Calories 64.4 calories, Carbohydrate 2.8 g, Cholesterol 6.3 mg, Fat 6 g, Fiber 0.1 g, Protein 0.4 g, SaturatedFat 1 g, Sodium 270.4 mg, Sugar 1.5 g
CRAB CAKES WITH BASIL AïOLI
Categories Egg Pepper Sauté Crab Spring Bon Appétit California
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Combine crabmeat, red peppers, 3 tablespoons Basil Aioli and lemon peel in large bowl. Mix in 1 1/3 cups breadcrumbs. Season to taste with salt and pepper. Mix in yolks (mixture will be soft).
- Form crab mixture into eight 3/4-inch-thick cakes, using generous 1/4 cupful for each. Coat cakes on both sides with flour; shake off excess. Brush both sides with beaten whites, then coat with remaining breadcrumbs. Cover; chill at least 2 hours and up to 6 hours.
- Melt butter in heavy large skillet over medium-high heat. Working in batches, cook cakes until golden brown and heated through, about 4 minutes per side. Place 2 cakes on each plate. Serve with remaining Basil Aioli.
Tips:
- Choose fresh, firm tilapia fillets. This will ensure that your crab cakes are moist and flavorful.
- Use a food processor to quickly and easily chop the tilapia and crab meat. This will also help to create a smooth, even texture for your crab cakes.
- Be careful not to overmix the crab cake mixture. Overmixing can make the crab cakes tough.
- Form the crab cakes into patties that are about 2 inches in diameter and 1/2 inch thick. This will help them to cook evenly.
- Pan-fry the crab cakes in a little bit of oil over medium heat until they are golden brown and cooked through. This will take about 3-4 minutes per side.
- Serve the crab cakes with roasted pepper aioli and your favorite sides. Enjoy!
Conclusion:
Tilapia crab cakes with roasted pepper aioli are a delicious and easy-to-make seafood dish. They are perfect for a light lunch or dinner, and they can also be served as an appetizer. The roasted pepper aioli adds a flavorful and creamy touch to the crab cakes, and it is sure to be a hit with your guests. So next time you are looking for a new seafood recipe to try, give these tilapia crab cakes a try. You won't be disappointed!
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