Jumbo Lump Crab Cakes Recipe
Two of our native blue crab cake, lemon dill aioli, and sriracha remoulade. Served with served with mashed potatoes and asparagus
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Ingredients
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Crab Cakes
Lemon Dill Aioli
Sriracha Remoulade
Sides
Method
Crab Cakes Preparation
Prepare Crab Mixture
In a large bowl, combine the crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, lemon juice, green onions, beaten egg, breadcrumbs, salt, and pepper. Gently fold the ingredients together until just combined.
Form Cakes
Divide the mixture into 4 equal portions and form each into a patty. Place the patties on a plate and refrigerate for at least 30 minutes to firm up.
Cooking Crab Cakes
Fry Crab Cakes
Heat vegetable oil in a large skillet over medium heat. When hot, add the crab cakes and cook for about 4-5 minutes on each side or until golden brown. Remove and drain on paper towels.
Sauce Preparation
Make Lemon Dill Aioli
In a small bowl, mix together the mayonnaise, chopped dill, lemon juice, minced garlic, salt, and pepper. Refrigerate until ready to serve.
Make Sriracha Remoulade
In another small bowl, combine the mayonnaise, sriracha sauce, lemon juice, minced garlic, paprika, and salt. Mix well and refrigerate.