West Coast Crab Cake Recipe
Chilean crab, baby shrimp, corn sofrito, saffron aioli - a Water St. tradition
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Ingredients
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Crab Cake Mixture
Saffron Aioli
Method
Crab Cake Preparation
Mix Ingredients
In a large mixing bowl, combine the Chilean crab meat, baby shrimp, corn, mayonnaise, Dijon mustard, egg, Old Bay seasoning, breadcrumbs, salt, and black pepper. Mix gently but thoroughly to combine.
Form Cakes
Form the mixture into small patties (about 2-3 inches in diameter). Place the formed crab cakes on a baking sheet lined with parchment paper.
Chill
Refrigerate the crab cakes for at least 30 minutes to help them hold their shape while cooking.
Cook Crab Cakes
Heat oil in a skillet over medium heat. Cook the crab cakes for about 4-5 minutes on each side or until golden brown and cooked through. Drain on paper towels.
Saffron Aioli Preparation
Prepare Aioli
In a small bowl, combine the mayonnaise, saffron threads, minced garlic, lemon juice, and salt. Mix well until smooth.
