Blue Crab Cakes Recipe
Two 3oz blue crab cakes, arugula salad with red onion, heirloom tomatoes and honey citrus vinaigrette served with lemon Dijon aioli
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Ingredients
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Crab Cakes
Arugula Salad
Lemon Dijon Aioli
Method
Crab Cakes
- 1
Prepare the Crab Cake Mixture
In a large bowl, gently mix the blue crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, egg, breadcrumbs, salt, and black pepper until combined.
- 2
Form the Crab Cakes
Divide the mixture into two equal portions and form each portion into a patty approximately 3oz in size.
- 3
Arugula Salad
- 4
Prepare the Salad
In a large bowl, combine the arugula, heirloom tomatoes (cut into wedges), and thinly sliced red onion.
- 5
Make the Honey Citrus Vinaigrette
In a small bowl, whisk together honey, orange juice, olive oil, salt, and black pepper until emulsified.
- 6
Dress the Salad
Drizzle the vinaigrette over the arugula salad and toss gently to combine.
Lemon Dijon Aioli
- 7
Prepare the Aioli
In a small bowl, mix together mayonnaise, Dijon mustard, lemon juice, minced garlic, salt, and black pepper until smooth.
