Crab Cake Entree Double Recipe

Preparation

1. 1

   Make the Crab Cake Mixture

   In a large bowl, combine crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, green onions, breadcrumbs, beaten eggs, salt, and black pepper. Mix gently until well combined.

2. 2

   Form the Cakes

   Divide the mixture into equal portions and form into 4 oz patties. Place on a tray and refrigerate for at least 30 minutes to firm up.

3. 3

   Cook the Crab Cakes

   Preheat a skillet over medium heat with enough oil to coat the bottom. Cook the crab cakes for about 4-5 minutes on each side or until golden brown and heated through.

4. 4

   Prepare Grilled Asparagus

   Toss asparagus with olive oil, salt, and black pepper. Grill over medium-high heat for about 5-7 minutes until tender and charred.

5. 5

   Make Roasted Pepper Aioli

   In a blender, combine roasted red peppers, mayonnaise, garlic, lemon juice, salt, and black pepper. Blend until smooth and creamy.

6. 6

   Serve

   Place two crab cakes on each plate, add grilled asparagus on the side, and drizzle with roasted pepper aioli.