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Ingredients
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Crab Cakes
Lemon Aioli
Method
Crab Cakes Preparation
Combine Ingredients
In a large mixing bowl, gently combine the fresh lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, chopped parsley, egg, breadcrumbs, salt, and black pepper. Be careful not to break up the crab meat too much.
Form the Cakes
Using your hands, form the mixture into patties, approximately 1 inch thick and about 3 inches wide. Place the formed crab cakes on a plate.
Chill the Cakes
Cover the plate with plastic wrap and refrigerate the crab cakes for at least 30 minutes to help them firm up.
Cook the Cakes
In a large skillet, heat olive oil over medium heat. Once hot, carefully add the crab cakes and cook for about 4-5 minutes on each side, or until golden brown. Remove from skillet and place on paper towels to drain excess oil.
Lemon Aioli Preparation
Mix the Aioli
In a small bowl, combine the mayonnaise, minced garlic, lemon juice, lemon zest, salt, and black pepper. Stir until well blended.
Chill the Aioli
Cover the bowl and refrigerate the aioli for at least 15 minutes to let the flavors meld.