Crab Cakes Recipe
Fresh jumbo crab meat, seasoned with Old Bay, served with a zesty lemon and Old Bay aioli.
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Ingredients
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Crab Cakes
Lemon and Old Bay Aioli
Method
Crab Cakes
- 1
Prepare the Crab Mixture
In a large mixing bowl, combine the jumbo lump crab meat, mayonnaise, Dijon mustard, Old Bay seasoning, Worcestershire sauce, lemon juice, salt, black pepper, and chopped green onions. Gently fold the ingredients together until well combined, being careful not to break up the crab meat too much.
- 2
Form the Crab Cakes
Once the mixture is well combined, add the panko breadcrumbs. Mix gently to incorporate the breadcrumbs without overworking the crab. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to firm up the mixture.
- 3
Cook the Crab Cakes
Heat the vegetable oil in a large skillet over medium heat. Once hot, form the crab mixture into patties (about 1/2 cup each) and carefully place them in the skillet. Cook for about 4-5 minutes on each side or until golden brown and crispy. Transfer to a paper towel-lined plate to drain any excess oil.
Lemon and Old Bay Aioli
- 4
Mix the Aioli
In a small bowl, whisk together the mayonnaise, lemon juice, Old Bay seasoning, and minced garlic until smooth and well combined. Adjust the seasoning to taste, adding more Old Bay or lemon juice if desired.
