Crab Cakes Recipe
Fresh crab cakes served with a lemon aioli.
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Ingredients
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Crab Cakes
Lemon Aioli
Method
Crab Cakes Preparation
- 1
Mix the Crab Cake Ingredients
In a large mixing bowl, gently combine the fresh lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, finely chopped green onions, bread crumbs, beaten egg, salt, and black pepper. Mix until just combined, being careful not to break up the crab meat too much.
- 2
Form the Crab Cakes
Using your hands, form the mixture into patties, about 3 inches in diameter and 1 inch thick. Place the formed crab cakes on a baking sheet lined with parchment paper.
- 3
Chill the Crab Cakes
Cover the baking sheet with plastic wrap and refrigerate the crab cakes for at least 30 minutes to help them hold their shape while cooking.
- 4
Cook the Crab Cakes
Heat olive oil in a large skillet over medium heat. Once hot, add the crab cakes (in batches if necessary) and cook for about 4-5 minutes on each side, or until they are golden brown and heated through.
Lemon Aioli Preparation
- 5
Mix the Aioli Ingredients
In a small bowl, whisk together the mayonnaise, fresh lemon juice, minced garlic, salt, and black pepper until smooth and well combined.
- 6
Chill the Aioli
Refrigerate the lemon aioli for at least 15 minutes before serving to allow the flavors to meld.