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Ingredients
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Crab Cakes
Red Pepper Garden Aioli
To Serve
Method
Crab Cakes
- 1
Prepare crab meat
Check the lump blue crab meat for any stray shell pieces and pick them out. Gently break up any large lumps with your fingers, keeping pieces intact for texture.
- 2
Mix binder
In a medium mixing bowl combine 1/2 cup mayonnaise, 1 large egg, 1 tablespoon Dijon mustard, 1/2 teaspoon Worcestershire sauce, 1 tablespoon fresh lemon juice, 1 teaspoon Old Bay seasoning, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Whisk until smooth.
- 3
Fold ingredients
Add the crab meat, 3 tablespoons chopped scallions, 2 tablespoons chopped parsley, 1/4 cup finely diced red bell pepper and 3/4 cup breadcrumbs to the binder. Gently fold with a spatula until combined — avoid overworking to keep lumps intact. Taste a small amount of the mixture (optional) and adjust salt or lemon if needed.
- 4
Form cakes
Using a 1/3-cup measure (or your hands), form the mixture into 6 even patties about 3 inches across and 3/4 inch thick. Place patties on a rimmed tray and refrigerate uncovered for at least 30 minutes to firm up (this helps them hold while cooking).
- 5
Cook
Heat a large skillet over medium heat. Add 2 tablespoons butter and 1 tablespoon neutral oil to the pan. When butter is foaming and the pan is hot, add the crab cakes (do not overcrowd; cook in batches if necessary). Cook 3 to 4 minutes per side until golden brown and heated through, turning carefully with a spatula. Internal temperature should reach 145°F (63°C) if measured. Transfer cooked cakes to a paper towel–lined plate to rest briefly.
- 6
Keep warm
If cooking in batches, keep finished crab cakes on a baking sheet in a 200°F (95°C) oven while you finish the rest so they stay warm and crisp.
Red Pepper Garden Aioli
- 7
Blend aioli
In a small food processor or using a hand blender, combine 1/2 cup roasted red pepper, 1/2 cup mayonnaise, 2 tablespoons Greek yogurt, 1 teaspoon minced garlic, 1 teaspoon lemon juice, 1 teaspoon extra-virgin olive oil, 1 tablespoon chopped fresh herbs, 1/4 teaspoon smoked paprika (optional), 1/4 teaspoon salt and 1/8 teaspoon black pepper. Blend until smooth and creamy. Taste and adjust seasoning or lemon as desired.
- 8
Chill
Transfer the aioli to a small bowl, cover, and chill for at least 20 minutes to allow flavors to meld. If the aioli is too thick, thin with 1/2 teaspoon water or additional lemon juice until desired consistency.
To Serve
- 9
Arrange 1 to 2 crab cakes per plate over a small handful of mixed baby greens (if using). Spoon or pipe 1 to 2 tablespoons of red pepper garden aioli next to or on top of each crab cake. Garnish with a lemon wedge and additional chopped herbs or microgreens. Serve immediately while warm.