Blue Crab Cakes Recipe
pan-seared seasoned blue crabmeat, topped with lemon garlic aioli, with fresh mixed greens and grape tomatoes
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Ingredients
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Crab Cake Ingredients
Method
Cooking Directions
- 1
Prepare the Crab Cake Mixture
In a large bowl, combine the blue crabmeat, breadcrumbs, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, egg, parsley, salt, and black pepper. Mix gently until just combined.
- 2
Form the Crab Cakes
Shape the crab mixture into patties, about 1/2 inch thick. You should have approximately 8 crab cakes. Place them on a baking sheet lined with parchment paper.
- 3
Chill the Crab Cakes
Refrigerate the formed crab cakes for at least 30 minutes to help them hold their shape while cooking.
- 4
Cook the Crab Cakes
In a large skillet, heat the olive oil over medium heat. Once hot, add the crab cakes in batches, cooking for 3-4 minutes on each side or until golden brown and cooked through.
- 5
Prepare the Lemon Garlic Aioli
While the crab cakes are cooking, whisk together mayonnaise, minced garlic, lemon juice, salt, and pepper in a small bowl. Adjust seasoning to taste.
- 6
