Homemade Lump Crab Cakes Recipe
House made Lump Crab Cakes over a bed of greens with a Lemon Garlic Aioli
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Ingredients
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Crab Cakes
Lemon Garlic Aioli
Salad Greens
Method
Crab Cakes Preparation
- 1
Mix the Ingredients
In a large mixing bowl, combine the lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, green onions, beaten egg, bread crumbs, salt, and black pepper. Gently fold the mixture until all ingredients are well combined without breaking the crab meat.
- 2
Form the Cakes
Using your hands, form the mixture into 8 crab cakes, about 2 inches in diameter. Place them on a baking sheet lined with parchment paper.
- 3
Chill the Cakes
Cover the baking sheet with plastic wrap and refrigerate the crab cakes for at least 30 minutes to help them firm up.
Cooking the Crab Cakes
- 4
Heat the Oil
In a large skillet, heat enough oil over medium heat to cover the bottom of the pan.
- 5
Lemon Garlic Aioli Preparation
- 6
Combine Aioli Ingredients
In a small bowl, whisk together the mayonnaise, minced garlic, lemon juice, lemon zest, salt, and black pepper until smooth and well blended.