Crab Cake Recipe

Prepare the Beluga Lentils

In a medium saucepan, combine Beluga lentils with 2 cups of water. Bring to a boil, then reduce heat and simmer for 20-25 minutes until tender. Drain any excess water and set aside to cool.

Mix the Crab Cake Ingredients

In a large bowl, combine colossal lump crab meat, jumbo lump crab meat, cooked Beluga lentils, marinated gigande beans, Dijon mustard, mayonnaise, egg, bread crumbs, chopped parsley, lemon juice, salt, and black pepper. Gently fold the mixture until combined, being careful not to break up the crab meat too much.

Form the Cakes

Using your hands, form the crab mixture into patties, about 2-3 inches in diameter. Place them on a baking sheet lined with parchment paper.

Chill the Cakes

Cover the baking sheet with plastic wrap and refrigerate for at least 30 minutes to help the cakes hold their shape during cooking.

Cook the Crab Cakes

In a large skillet, heat olive oil over medium heat. Once hot, carefully place the crab cakes in the skillet and cook for about 4-5 minutes on each side, or until golden brown and crispy.

Drain and Serve

Transfer the cooked crab cakes to a paper towel-lined plate to drain excess oil. Serve warm.

Prepare the Aioli

In a small bowl, combine mayonnaise, Dijon mustard, minced garlic, lemon juice, salt, and black pepper. Mix until smooth and well combined.

Serve

Serve the aioli alongside the crab cakes as a dipping sauce.