Colossal Lump Crab Cake Recipe
avocado aioli remoulade sauce corn salsa
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Ingredients
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Crab Cakes
Avocado Aioli Remoulade Sauce
Corn Salsa
Method
Crab Cakes
- 1
Prepare the Mixture
In a large bowl, gently fold together the lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, salt, black pepper, green onions, beaten egg, and bread crumbs until well combined.
- 2
Form the Cakes
Shape the mixture into 8 equal patties, about 1 inch thick. Place the patties on a plate lined with parchment paper.
- 3
Cook the Crab Cakes
Heat olive oil in a large skillet over medium heat. Once hot, add the crab cakes and cook for about 4-5 minutes per side, or until golden brown and heated through.
Avocado Aioli Remoulade Sauce
- 4
Make the Sauce
In a blender or food processor, combine the ripe avocado, mayonnaise, minced garlic, lemon juice, chopped capers, salt, and black pepper. Blend until smooth and creamy.
Corn Salsa
- 5
Combine the Ingredients
In a medium bowl, mix together the corn kernels, diced red bell pepper, diced red onion, chopped cilantro, lime juice, salt, and black pepper. Toss well to combine.