Chesapeake Bay Crab Cakes Recipe
Two lump crab cakes with roasted red pepper aioli.
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Ingredients
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Crab Cakes
Roasted Red Pepper Aioli
Method
Crab Cakes
- 1
Prepare the Mixture
In a large mixing bowl, combine the lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, chopped green onions, bread crumbs, and beaten egg. Season with salt and black pepper to taste.
- 2
Form the Crab Cakes
Gently fold the mixture until just combined, being careful not to break up the crab meat too much. Using your hands, form the mixture into 4 equal-sized patties.
- 3
Chill the Crab Cakes
Place the crab cakes on a plate or baking sheet and refrigerate for at least 30 minutes to help them hold their shape.
- 4
Cook the Crab Cakes
Heat vegetable oil in a large skillet over medium heat. Once hot, add the crab cakes and cook for about 4-5 minutes on each side, or until golden brown and cooked through.
Roasted Red Pepper Aioli
- 5
Make the Aioli
In a blender or food processor, combine the chopped roasted red peppers, mayonnaise, minced garlic, lemon juice, salt, and black pepper. Blend until smooth. Adjust seasoning to taste.