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Ingredients
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For the Crab Cakes
For the Sambal Aioli
Method
For the Crab Cakes
- 1
Prepare the Mixture
In a large bowl, combine the lump crab meat, breadcrumbs, mayonnaise, Dijon mustard, Worcestershire sauce, chopped green onions, beaten egg, Old Bay seasoning, salt, and black pepper. Gently mix until all ingredients are well combined, being careful not to break up the crab meat too much.
- 2
Form the Cakes
Using your hands, form the mixture into small cakes, about 2-3 inches in diameter and about 1 inch thick. Place the formed cakes on a baking sheet lined with parchment paper.
- 3
Chill the Cakes
Cover the baking sheet with plastic wrap and refrigerate the crab cakes for at least 30 minutes to help them firm up.
- 4
Cook the Cakes
In a large skillet, heat olive oil over medium heat. Once hot, carefully add the crab cakes (in batches if necessary) and cook for about 4-5 minutes on each side, or until golden brown and crispy.
- 5
Drain and Serve
Once cooked, transfer the crab cakes to a paper towel-lined plate to drain excess oil. Serve warm with sambal aioli.
For the Sambal Aioli
- 6
Mix the Aioli
In a small bowl, whisk together the mayonnaise, sambal oelek, minced garlic, lemon juice, and salt until smooth and well combined. Adjust seasoning to taste.
- 7
Serve
Serve the sambal aioli alongside the mini crab cakes for dipping.