Crab Cakes Recipe
pan seared lump crab served w/ mesclun greens, horseradish roasted pepper aioli, and lemon
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Ingredients
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Crab Cakes
Horseradish Roasted Pepper Aioli
Mesclun Greens
Method
Crab Cakes Preparation
- 1
Combine Ingredients
In a large mixing bowl, combine the lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, chopped green onions, bread crumbs, beaten egg, salt, and black pepper. Gently mix until all ingredients are well incorporated.
- 2
Form the Cakes
Using your hands, shape the crab mixture into 8 equal-sized patties, about 3 inches in diameter.
- 3
Chill the Cakes
Place the formed crab cakes on a baking sheet and cover with plastic wrap. Chill in the refrigerator for at least 30 minutes to help them hold their shape while cooking.
Cooking the Crab Cakes
- 4
Heat the Oil
In a large skillet, heat the olive oil over medium heat until shimmering.
- 5
- 6
Drain and Keep Warm
Once cooked, transfer the crab cakes to a paper towel-lined plate to drain excess oil. Keep warm while you cook the remaining cakes.
Horseradish Roasted Pepper Aioli Preparation
- 7
Blend Ingredients
In a small bowl, combine the jarred roasted red peppers, horseradish, mayonnaise, lemon juice, salt, and black pepper. Mix until smooth and well combined.
Mesclun Greens Preparation
- 8
Toss Greens
In a large bowl, combine the mesclun greens with olive oil, lemon juice, salt, and black pepper. Toss gently to coat the greens evenly.
Assembly
- 9
Plate the Dish
On each plate, place a generous handful of mesclun greens, top with 2-3 crab cakes, and drizzle with the horseradish roasted pepper aioli. Serve with lemon wedges on the side.
