Lump Crab Cake Recipe
Arugula, Creole Aioli, Orange Honey Vinaigrette, Mango Salsa
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Ingredients
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Crab Cake
Creole Aioli
Orange Honey Vinaigrette
Mango Salsa
Arugula Salad
Method
Crab Cake Preparation
- 1
Prepare the crab mixture
In a large bowl, gently fold together the lump crab meat, panko breadcrumbs, mayonnaise, Dijon mustard, egg, green onions, Worcestershire sauce, Old Bay seasoning, salt, and pepper until just combined. Be careful not to break up the crab meat too much.
- 2
Form the crab cakes
Shape the crab mixture into patties, about 3 inches in diameter. You should be able to make approximately 8 crab cakes. Place them on a baking sheet lined with parchment paper.
- 3
Chill the crab cakes
Cover the baking sheet with plastic wrap and chill the crab cakes in the refrigerator for at least 30 minutes to help them firm up.
Creole Aioli Preparation
- 4
Make the aioli
In a small bowl, whisk together the mayonnaise, minced garlic, lemon juice, and Creole seasoning until smooth. Set aside in the refrigerator to let the flavors meld.
Orange Honey Vinaigrette Preparation
- 5
Combine the vinaigrette ingredients
In a small bowl, whisk together the orange juice, olive oil, honey, Dijon mustard, salt, and pepper until well combined. Taste and adjust seasoning if needed. Set aside.
Mango Salsa Preparation
- 6
Prepare the salsa
In a medium bowl, combine the diced mango, red onion, red bell pepper, cilantro, lime juice, and salt. Mix gently to combine and set aside.
Arugula Salad Preparation
- 7
Prepare the salad
In a large bowl, toss the arugula with olive oil, salt, and pepper until evenly coated. Set aside.
Cooking Crab Cakes
- 8
Pan-fry the crab cakes
In a large skillet, heat olive oil over medium heat. Carefully add the crab cakes in batches, cooking for about 4-5 minutes on each side or until golden brown and crispy. Transfer to a plate lined with paper towels to drain excess oil.