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Ingredients
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Crab Cakes
Lemon Aioli
Method
Crab Cakes
- 1
Prepare the Mixture
In a large bowl, combine the fresh lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, egg, chopped green onions, breadcrumbs, salt, and black pepper. Gently mix until all ingredients are well incorporated, taking care not to break up the crab meat too much.
- 2
Form the Cakes
Using your hands, form the mixture into patties, about 2 to 3 inches in diameter and 1 inch thick. Place the formed crab cakes on a baking sheet lined with parchment paper.
- 3
Chill the Cakes
Cover the baking sheet with plastic wrap and refrigerate for at least 30 minutes to help the cakes hold their shape during cooking.
- 4
Fry the Cakes
In a large frying pan, heat vegetable oil over medium heat. Once hot, carefully place the crab cakes in the pan, cooking in batches if necessary. Fry for about 4-5 minutes on each side or until golden brown and crispy. Transfer to a paper towel-lined plate to drain excess oil.
Lemon Aioli
- 5
Make the Aioli
In a small bowl, mix together the mayonnaise, fresh lemon juice, minced garlic, salt, and black pepper until smooth and well combined. Adjust seasoning to taste.