Crab Cakes Recipe
Three large Alaskan crab cakes served with coleslaw and a lemon garlic aioli.
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Ingredients
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Crab Cakes
Coleslaw
Lemon Garlic Aioli
Method
Crab Cakes
- 1
Prepare the Crab Mixture
In a large bowl, combine the crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, eggs, and finely chopped green onions. Mix gently to combine.
- 2
Add Breadcrumbs and Seasoning
Fold in the panko breadcrumbs and season with salt and black pepper to taste. Make sure the mixture is well combined but avoid breaking the crab meat too much.
- 3
Form the Crab Cakes
Shape the mixture into three large patties, ensuring they are compact. Place them on a baking sheet lined with parchment paper.
- 4
Cook the Crab Cakes
In a large skillet, heat vegetable oil over medium heat. Once hot, carefully add the crab cakes and cook for about 4-5 minutes on each side until golden brown and crispy. Remove and drain on paper towels.
Coleslaw
- 5
Prepare the Vegetables
Shred the green cabbage and carrots using a grater or food processor. Combine them in a large bowl.
- 6
Make the Dressing
In a separate small bowl, whisk together mayonnaise, apple cider vinegar, sugar, salt, and black pepper until smooth.
- 7
Combine and Chill
Pour the dressing over the cabbage and carrot mixture. Toss well to combine, then refrigerate for at least 30 minutes to allow the flavors to meld.
Lemon Garlic Aioli
- 8
Prepare the Aioli
In a small bowl, mix together mayonnaise, minced garlic, lemon juice, and olive oil. Stir until smooth and well combined.
- 9
Season the Aioli
Add salt and black pepper to taste. Adjust the seasoning as necessary.