King Crab Cakes Recipe
Lightly breaded & fried, topped with lemon aioli.
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Ingredients
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Crab Cake Ingredients
Lemon Aioli Ingredients
Method
Crab Cake Preparation
- 1
Prepare the Mixture
In a mixing bowl, combine the king crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, egg, chopped green onions, salt, and black pepper. Gently fold the mixture to combine without breaking the crab meat.
- 2
Add Breadcrumbs
Gradually add the breadcrumbs to the mixture, stirring gently until the mixture holds together. If it’s too wet, add more breadcrumbs as needed.
- 3
Shape the Cakes
Using your hands, form the mixture into patties, about 2 inches in diameter and 1 inch thick. Place the crab cakes on a plate and refrigerate for at least 30 minutes to help them hold their shape during cooking.
Cooking the Crab Cakes
- 4
Heat the Oil
In a large skillet, heat the vegetable oil over medium heat until shimmering.
- 5
- 6
Drain Excess Oil
Once cooked, transfer the crab cakes to a paper towel-lined plate to drain any excess oil.
Lemon Aioli Preparation
- 7
Mix the Aioli
In a small bowl, whisk together the mayonnaise, lemon juice, minced garlic, salt, and black pepper until smooth and well combined.
Serving
- 8
Serve the Dish
Serve the crab cakes warm, drizzled with the lemon aioli on top or on the side for dipping.