Jumbo Lump Crab Andouille Sausage Cakes Recipe
with Chipotle Chili Aioli and Black Bean Salad
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Ingredients
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Jumbo Lump Crab Cakes
Chipotle Chili Aioli
Black Bean Salad
Method
Jumbo Lump Crab Cakes
- 1
Prepare the crab cake mixture
In a large bowl, combine the jumbo lump crab meat, andouille sausage (cooked and crumbled), mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, chopped green onions, panko breadcrumbs, and beaten egg. Season with salt and black pepper to taste.
- 2
Form the crab cakes
Gently fold the mixture until just combined. Shape the mixture into patties, about 3 inches in diameter. Place them on a baking sheet and refrigerate for at least 30 minutes to firm up.
- 3
Cook the crab cakes
In a large skillet, heat oil over medium heat. Once hot, add the crab cakes and cook for about 4-5 minutes on each side, or until golden brown and cooked through.
Chipotle Chili Aioli
- 4
Make the aioli
In a small bowl, whisk together the mayonnaise, minced chipotle peppers in adobo sauce, lemon juice, minced garlic, and season with salt to taste. Adjust the chipotle amount based on your spice preference.
Black Bean Salad
- 5
Combine the salad ingredients
In a medium bowl, combine the black beans, diced red bell pepper, diced red onion, chopped cilantro, lime juice, olive oil, and season with salt and black pepper to taste. Toss to combine.
