Do you consider yourself an adventurous eater or do you tend to play it safe? Ever since we dined out in Santa Fe and let the chef have complete control over our entire meal, I’ve decided to do it more often. That is let the wait staff recommend or give me options between two choices.
I’ve been more inclined to branch out and try foods that I would normally crinkle my nose and say, “eww, no way.”
I even put down some oysters on the half shell during our family vacation after saying I would never EVER eat them again. Guess what? I actually enjoyed them.
That brings me to today’s case in point.
Does it just have to be in dessert or can you add it to other foods to make a savory meal? I answered my own question when I set out to make crab cakes with brownie brittle. Would the flavor be to powerful or just right? Just right in my opinion and if you ate them you would taste a tad bit of chocolate but its not over powerful. I even complimented the crab cakes with a brownie brittle aioli sauce with a little added heat to it.
I’ve teamed up with Brownie Brittle to bring you savory tasty recipes that don’t involve desserts. It’s time for you to step outside of your comfort zone and get creative.
If you could make a chocolate savory dish what would it be?
Combine all of the ingredients into the bowl except for the lump crab meat. Mix it well with a spoon and then add in the crab. Cover with saran wrap and place in refrigerator for 30 minutes.
Remove mixture and use the cup of your hand to make crab cakes about the size of a golf ball. Place into a well oiled skillet on medium/high heat. Cook 3-4 minutes on each side.
In a small bowl combine all of the ingredients for the aioli sauce. Drizzle the sauce over the top of each crab cake.
Disclosure: I have a working relationship with brownie brittle. All opinions are 100% my own. Thank you for supporting the brands that I love.