Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Crab Cakes
Citrus Slaw
Cilantro Lime Aioli
Method
Crab Cakes
- 1
Prepare the Crab Mixture
In a large mixing bowl, combine lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, chopped green onions, and bread crumbs. Mix gently to avoid breaking up the crab meat.
- 2
Add Egg and Season
Add the beaten egg to the crab mixture and season with salt and black pepper to taste. Mix until just combined.
- 3
Shape the Cakes
Form the mixture into patties, about 1/2 inch thick. Place them on a baking sheet lined with parchment paper.
- 4
Chill
Cover the crab cakes with plastic wrap and refrigerate for at least 30 minutes to help them hold their shape during cooking.
- 5
Cook the Crab Cakes
Heat a skillet over medium heat and add some oil. Cook the crab cakes for about 4-5 minutes on each side, or until golden brown and crispy.
Citrus Slaw
- 6
Combine Ingredients
In a large bowl, combine the shredded cabbage and shredded carrot.
- 7
Prepare the Dressing
In a small bowl, whisk together the orange juice, lime juice, olive oil, honey, and season with salt and black pepper to taste.
- 8
Mix the Slaw
Pour the dressing over the cabbage and carrot mixture. Toss to combine and let it sit for about 10 minutes to allow the flavors to meld.
Cilantro Lime Aioli
- 9
Combine the Aioli Ingredients
In a bowl, mix together the mayonnaise, lime juice, chopped cilantro, and minced garlic. Season with salt and black pepper to taste.
- 10
Chill the Aioli
Cover and refrigerate the aioli for at least 15 minutes to allow the flavors to develop.
