Crab Cakes Recipe
Two house-made jumbo lump crab cakes served with lemon garlic aioli, mashed potatoes, and seasonal vegetables.
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Ingredients
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Crab Cakes
Lemon Garlic Aioli
Mashed Potatoes
Seasonal Vegetables
Method
Crab Cakes
- 1
Prepare the Mixture
In a large bowl, combine the jumbo lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, egg, green onions, bread crumbs, salt, and black pepper. Mix gently to combine, being careful not to break up the crab meat too much.
- 2
Form the Cakes
Divide the mixture into four equal portions and gently form each portion into a cake, about 1 inch thick.
- 3
Chill the Cakes
Place the crab cakes on a plate, cover with plastic wrap, and refrigerate for at least 30 minutes to help them hold their shape.
- 4
Cook the Cakes
In a large skillet, heat the olive oil over medium heat. Once hot, add the crab cakes and cook for 4-5 minutes on each side, until golden brown and heated through.
Lemon Garlic Aioli
- 5
Prepare the Aioli
In a small bowl, combine the mayonnaise, minced garlic, lemon juice, salt, and black pepper. Mix well until smooth and creamy.
Mashed Potatoes
- 6
- 7
