Maryland Lump Crab Cake Recipe
corn & cabbage chow chow, local lettuce, basil aioli
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Ingredients
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Crab Cakes
Corn & Cabbage Chow Chow
Basil Aioli
For Serving
Method
Crab Cakes Preparation
- 1
Mix the Ingredients
In a large bowl, gently combine the lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, egg, bread crumbs, salt, and black pepper.
- 2
Form the Cakes
Shape the mixture into patties, about 3 inches in diameter. Place them on a baking sheet lined with parchment paper.
- 3
Chill the Patties
Refrigerate the crab cakes for at least 30 minutes to help them hold their shape during cooking.
- 4
Cook the Cakes
In a large skillet, heat olive oil over medium heat. Cook the crab cakes for about 4-5 minutes on each side, or until golden brown.
Corn & Cabbage Chow Chow Preparation
- 5
Prepare the Chow Chow
In a pot, combine corn kernels, shredded cabbage, diced red bell pepper, apple cider vinegar, sugar, salt, and black pepper. Cook over medium heat for about 10-15 minutes until the vegetables are tender.
Basil Aioli Preparation
- 6
Blend the Aioli
In a blender or food processor, combine mayonnaise, fresh basil leaves, lemon juice, minced garlic, salt, and black pepper. Blend until smooth and creamy.
Plating
- 7
Assemble the Dish
On each plate, place a leaf of local lettuce, top with a crab cake, and spoon some corn & cabbage chow chow over it. Drizzle with basil aioli before serving.