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Ingredients
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Crab Cakes
Lemon Aioli
Method
Crab Cakes Preparation
- 1
Prepare the Crab Mixture
In a large bowl, combine the lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, and chopped green onion. Mix gently to avoid breaking the crab meat.
- 2
Add Bindings
Add the breadcrumbs and beaten eggs to the crab mixture. Season with salt and black pepper to taste. Mix until everything is well combined.
- 3
Chill the Mixture
Cover the bowl with plastic wrap and refrigerate the crab mixture for at least 30 minutes to firm up.
- 4
Form the Cakes
Once chilled, remove the mixture from the refrigerator and form it into patties, about 3 inches in diameter.
- 5
Heat the Oil
In a large skillet, heat vegetable oil over medium heat until shimmering.
- 6
Lemon Aioli Preparation
- 7
Mix the Aioli Ingredients
In a small bowl, combine the mayonnaise, lemon juice, minced garlic, and chopped parsley. Stir until well blended.
- 8
Season the Aioli
Add salt and black pepper to taste. Adjust the seasoning as needed.
- 9
Serve
Serve the crab cakes hot with a generous dollop of lemon aioli on the side.