Crab Cakes Recipe
Homemade crab cakes, grilled golden brown with a roasted red pepper aioli.
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Ingredients
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For the Crab Cakes
For the Roasted Red Pepper Aioli
Method
For the Crab Cakes
- 1
Prepare the Mixture
In a large mixing bowl, combine the fresh crab meat, mayonnaise, bread crumbs, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, salt, and black pepper. Mix gently until all ingredients are well combined, being careful not to break up the crab meat too much.
- 2
Form the Cakes
Using your hands, form the crab mixture into patties, about 1/2 inch thick. Place them on a baking sheet lined with parchment paper. Cover and refrigerate for at least 30 minutes to allow them to firm up.
- 3
Fry the Crab Cakes
Heat vegetable oil in a large skillet over medium heat. When the oil is hot, carefully add the crab cakes to the skillet. Fry for about 4-5 minutes on each side, or until they are golden brown and crispy. Remove from the skillet and drain on paper towels.
For the Roasted Red Pepper Aioli
- 4
Blend the Aioli Ingredients
In a food processor, combine the roasted red peppers, mayonnaise, garlic, lemon juice, salt, and black pepper. Blend until smooth and creamy. Taste and adjust seasoning if necessary.
- 5
Serve
Transfer the aioli to a serving bowl and serve alongside the warm crab cakes.