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Ingredients
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Crab Cakes
Old Bay Aioli
Frisée Salad
Method
Crab Cakes
- 1
Prepare the mixture
In a large mixing bowl, combine the fresh lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, chopped green onions, and the egg. Gently fold the ingredients together, being careful not to break up the crab meat too much.
- 2
Add breadcrumbs
Gradually add the breadcrumbs to the mixture until it reaches a consistency that can hold together when formed into cakes. Season with salt and black pepper to taste.
- 3
Form the cakes
Using your hands, form the mixture into patties, about 2-3 inches in diameter. Place the formed crab cakes on a plate or baking sheet lined with parchment paper.
- 4
Chill the cakes
Cover the crab cakes with plastic wrap and refrigerate for at least 30 minutes to help them firm up.
- 5
Cook the cakes
In a large skillet, heat the olive oil over medium heat. Once hot, add the chilled crab cakes and cook for about 4-5 minutes on each side, or until golden brown and heated through.
Old Bay Aioli
- 6
Mix the aioli
In a small bowl, combine the mayonnaise, minced garlic, lemon juice, and Old Bay seasoning. Whisk together until smooth. Season with salt and black pepper to taste.
- 7
Refrigerate
Chill the aioli in the refrigerator until ready to serve.
Frisée Salad
- 8
Prepare the salad
In a salad bowl, combine the frisée lettuce, olive oil, lemon juice, salt, and black pepper. Toss gently to coat the lettuce evenly.
