Westcoast Crab Cakes Recipe
Chilean crab, baby shrimp, corn sofrito, saffron aioli - a Water St. Cafe tradition!
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Ingredients
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Crab Cake Mixture
Saffron Aioli
Method
Crab Cakes Preparation
Mix Ingredients
In a large bowl, combine the Chilean crab meat, baby shrimp, corn, breadcrumbs, beaten egg, green onion, mayonnaise, Dijon mustard, Old Bay seasoning, salt, and black pepper. Mix gently until well combined.
Form Patties
Using your hands, form the mixture into patties, about 2-3 inches in diameter. Place them on a baking sheet lined with parchment paper.
Chill
Refrigerate the patties for at least 30 minutes to help them hold their shape while cooking.
Cook
Heat a skillet over medium heat with a little oil. Cook the crab cakes for about 4-5 minutes on each side, or until golden brown and cooked through.
Saffron Aioli Preparation
Combine Ingredients
In a small bowl, whisk together the mayonnaise, minced garlic, saffron threads, lemon juice, and salt until smooth and well combined.
Serve
Serve the crab cakes hot with a generous dollop of saffron aioli on the side.