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Ingredients
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Crab Cake Mixture
Dijon Aioli
Truffle Aioli
Method
Crab Cake Preparation
- 1
Combine Ingredients
In a large bowl, gently combine the jumbo lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, breadcrumbs, egg, chopped parsley, salt, and black pepper. Be careful not to break up the crab meat too much.
- 2
Form Cakes
Using your hands, form the crab mixture into 8 equal-sized patties. Place the patties on a baking sheet lined with parchment paper.
- 3
Chill
Cover the baking sheet with plastic wrap and refrigerate the crab cakes for at least 30 minutes to help them hold their shape during cooking.
- 4
Cook
In a large skillet, heat olive 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 heated through.
Dijon Aioli Preparation
- 5
Combine Ingredients
In a small bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, and minced garlic until smooth and well combined.
- 6
Serve
Transfer the Dijon aioli to a serving bowl and set aside for serving with the crab cakes.
Truffle Aioli Preparation
- 7
Combine Ingredients
In another small bowl, whisk together the mayonnaise, truffle oil, lemon juice, and minced garlic until smooth and well combined.
- 8
Serve
Transfer the truffle aioli to a separate serving bowl and set aside for serving with the crab cakes.