Crab Cakes Recipe
two 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 Preparation
- 1
Combine Ingredients
In a large mixing bowl, combine the fresh blue crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, egg, chopped parsley, bread crumbs, salt, and black pepper. Mix gently until all ingredients are well incorporated.
- 2
Form Patties
Using your hands, form the mixture into 4 equal-sized patties. Place them on a plate and refrigerate for at least 30 minutes to help them firm up.
- 3
Cook Crab Cakes
Heat olive oil in a large skillet over medium heat. Add the crab cakes and cook for about 4-5 minutes on each side, or until golden brown and cooked through. Remove from heat and set aside.
Arugula Salad Preparation
- 4
Prepare the Vinaigrette
In a small bowl, whisk together the olive oil, honey, fresh lemon juice, salt, and black pepper until emulsified.
- 5
Toss Salad
In a large bowl, combine the arugula, diced heirloom tomatoes, and thinly sliced red onion. Drizzle with the vinaigrette and toss gently to combine.
Lemon Dijon Aioli Preparation
- 6
Mix Aioli Ingredients
In a small bowl, combine the mayonnaise, Dijon mustard, fresh lemon juice, minced garlic, salt, and black pepper. Mix until smooth and well combined.
