Blackened Lump Crab Cake Recipe
green apple cabbage slaw, chili cilantro aioli
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Ingredients
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Crab Cakes
Green Apple Cabbage Slaw
Chili Cilantro Aioli
Method
Crab Cakes Preparation
- 1
Combine Ingredients
In a large bowl, gently mix the lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, old bay seasoning, chopped green onions, and beaten egg until well combined.
- 2
Add Breadcrumbs
Fold in the panko breadcrumbs until the mixture holds together. Be careful not to break the crab meat too much.
- 3
Form Patties
Using your hands, form the mixture into 4-6 crab cakes, about 3 inches in diameter. Place them on a plate and refrigerate for at least 30 minutes to firm up.
- 4
- 5
Season with Cajun Spice
Sprinkle cajun seasoning on both sides of the crab cakes as they cook for added flavor.
Green Apple Cabbage Slaw Preparation
- 6
Mix the Slaw
In a large bowl, combine the shredded green cabbage, julienned green apple, shredded carrot, and chopped cilantro.
- 7
Prepare Dressing
In a small bowl, whisk together lime juice, olive oil, salt, and pepper.
- 8
Combine Dressing with Slaw
Pour the dressing over the cabbage mixture and toss until everything is well coated. Refrigerate until serving.
Chili Cilantro Aioli Preparation
- 9
Mix Aioli Ingredients
In a small bowl, mix together mayonnaise, chili paste, chopped cilantro, lime juice, minced garlic, and salt. Adjust seasoning to taste.
- 10
Chill Aioli
Refrigerate the aioli for at least 15 minutes before serving to allow flavors to meld.