DORITOS® Spicy Sweet Chili Crab Cakes With Creole Aioli

DORITOS^® Spicy Sweet Chili Crab Cakes
1

Mix crabmeat and 1 cup crushed DORITOS^® Spicy Sweet Chili chips in a large bowl.
2

Melt butter in a large skillet over medium heat.
3

Add red pepper and onion and sauté until soft, about 5 minutes.
4

Add to bowl with crab mixture and stir in heavy cream, smoked gouda cheese, Dijon mustard, and Worcestershire sauce.
5

Taste mixture and adjust seasonings.
6

Cover; chill for 1 hour.
7

Form crab mixture into sixteen 1 1/2"-diameter balls.
8

Whisk whole milk and egg in a medium bowl.
9

Place remaining 1 cup crushed DORITOS^® Spicy Sweet Chili in a medium bowl.
10

Roll balls in egg mixture, then coat well with crushed DORITOS^® Spicy Sweet Chili chips then transfer to a rimmed baking sheet.
11

Pour oil into a large wide pot or deep fryer.
12

Heat oil to 350°F.
13

Working in batches and turning occasionally, fry crab balls until golden brown, 4-6 minutes per batch.
14

Transfer to paper towels.
Creole Aioli
1

In a small bowl whisk together all ingredients until well incorporated.
2

Taste and adjust seasonings.
3

Pour sauce into a jar, cover, and refrigerate.

DORITOS^® Spicy Sweet Chili Crab Cakes With Creole Aioli