Crab Cakes Recipe
Three pan seared crab cakes served coleslaw and topped with lemon aioli
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Ingredients
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For the Crab Cakes
For the Coleslaw
For the Lemon Aioli
Method
For the Crab Cakes
- 1
Prepare the Mixture
In a large bowl, gently mix together the crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, and chopped parsley.
- 2
Add Bindings
Incorporate the egg, breadcrumbs, salt, and black pepper into the crab mixture until combined.
- 3
Form the Cakes
Shape the mixture into patties about 1 inch thick. You should get about 6 crab cakes.
- 4
Cook the Crab Cakes
Heat olive oil in a non-stick skillet over medium heat. Add the crab cakes and cook for about 4-5 minutes on each side until golden brown and crispy.
For the Coleslaw
- 5
Combine Ingredients
In a bowl, combine the shredded cabbage, grated carrot, mayonnaise, apple cider vinegar, sugar, salt, and black pepper.
- 6
Mix Well
Toss the coleslaw until all ingredients are well coated. Refrigerate for at least 30 minutes before serving.
For the Lemon Aioli
- 7
Prepare the Aioli
In a small bowl, mix together the mayonnaise, minced garlic, lemon juice, salt, and black pepper until smooth.
- 8
Adjust Seasoning
Taste the aioli and adjust seasoning with more salt or pepper if necessary.
