Annapolis Crab Cake Dinner Recipe
Our Jumbo lump no filler gluten free crab cake with aioli potatoes and brussels sprouts. (Add a cake + 18)
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Ingredients
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Crab Cakes
Aioli Potatoes
Brussels Sprouts
Method
Crab Cakes
- 1
Prepare the Crab Mixture
In a large mixing bowl, gently combine the jumbo lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, and egg. Be careful not to break up the crab meat too much.
- 2
Add Breadcrumbs and Season
Fold in the gluten-free breadcrumbs and season with salt and black pepper to taste. Mix until just combined.
- 3
Form the Crab Cakes
Divide the mixture into equal portions and shape them into patties. You should get about 4-6 crab cakes, depending on the size.
- 4
Cook the Crab Cakes
Heat olive oil in a large skillet over medium heat. Cook the crab cakes for about 4-5 minutes on each side or until golden brown. Transfer to a plate lined with paper towels to drain excess oil.
Aioli Potatoes
- 5
- 6
Cook the Potatoes
Boil the potatoes for about 15-20 minutes or until tender. Drain and set aside.
- 7
Make the Aioli
In a small bowl, mix together mayonnaise, minced garlic, lemon juice, salt, and black pepper to taste.
- 8
Combine Potatoes and Aioli
Toss the cooked potatoes with the aioli mixture until well coated. Adjust seasoning as needed.
Brussels Sprouts
- 9
Prepare the Brussels Sprouts
Trim and halve the Brussels sprouts. Rinse them under cold water.
- 10
Roast the Brussels Sprouts
In a bowl, toss the Brussels sprouts with olive oil, salt, and black pepper. Spread them evenly on a baking sheet.
- 11
Cook the Brussels Sprouts
Roast in a preheated oven at 400°F (200°C) for about 20-25 minutes, or until they are crispy and tender, stirring halfway through.