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Ingredients
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Crab Cakes
Mango Salsa
Creole Aioli
Method
Crab Cakes
- 1
Prepare the Crab Cake Mixture
In a large bowl, combine the crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, egg, bread crumbs, chopped green onions, salt, and black pepper. Gently mix until just combined, being careful not to break up the crab meat too much.
- 2
Form the Cakes
Using your hands, form the mixture into patties about 3 inches wide and 1 inch thick. Place them on a plate and refrigerate for at least 30 minutes to help them hold their shape during cooking.
- 3
Cook the Crab Cakes
Heat the vegetable oil in a large skillet over medium heat. Once hot, add the crab cakes and cook for 4-5 minutes on each side until golden brown and cooked through. Remove and drain on paper towels.
Mango Salsa
- 4
Combine Ingredients
In a medium bowl, mix together the diced mango, red bell pepper, red onion, chopped cilantro, lime juice, and salt. Stir until well combined.
- 5
Chill the Salsa
Let the salsa sit for at least 15 minutes before serving to allow the flavors to meld.
Creole Aioli
- 6
Mix the Aioli
In a small bowl, whisk together the mayonnaise, minced garlic, lemon juice, and Creole seasoning until smooth. Adjust seasoning as necessary.
- 7
Chill the Aioli
Refrigerate the aioli for at least 15 minutes before serving to enhance the flavors.