Crab Cake & Pickled Vegetables Recipe
Caper lemon aioli
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Ingredients
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Crab Cakes
Pickled Vegetables
Caper Lemon Aioli
Method
Crab Cakes
- 1
Prepare the Crab Mixture
In a large bowl, gently mix together the lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, egg, breadcrumbs, salt, and black pepper until just combined. Be careful not to break up the crab meat too much.
- 2
Form the Cakes
Using your hands, form the crab mixture into patties, about 2-3 inches in diameter. Place the formed cakes on a parchment-lined baking sheet.
- 3
Chill the Cakes
Cover the crab cakes with plastic wrap and refrigerate for at least 30 minutes to help them hold their shape during cooking.
- 4
Cook the Cakes
In a large skillet, heat vegetable oil over medium heat. Once hot, add the crab cakes and cook for about 4-5 minutes on each side, or until golden brown and cooked through. Transfer to a plate lined with paper towels to absorb excess oil.
Pickled Vegetables
- 5
- 6
- 7
Pickle the Vegetables
Pour the warm pickling liquid over the layered vegetables, ensuring they are fully submerged. Let the mixture cool to room temperature, then cover and refrigerate for at least 1 hour before serving.
Caper Lemon Aioli
- 8
Prepare the Aioli
In a small bowl, combine mayonnaise, capers, lemon juice, minced garlic, salt, and black pepper. Mix well until all ingredients are combined.
- 9
Chill the Aioli
Cover the aioli and refrigerate for at least 30 minutes to allow the flavors to meld.