Crab Cake Recipe
calamari, shrimp, zucchini, fennel, calabrian aioli
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Seafood
Vegetables
Binding Ingredients
For Frying
Calabrian Aioli
Method
Crab Cakes Preparation
- 1
Mixing the Ingredients
In a large mixing bowl, combine the crab meat, chopped calamari, and chopped shrimp.
- 2
Adding Vegetables
Add the grated zucchini and finely chopped fennel to the seafood mixture. Stir well to combine.
- 3
Binding the Mixture
In a separate bowl, mix the beaten egg, breadcrumbs, mayonnaise, Dijon mustard, Old Bay seasoning, salt, and black pepper until well blended.
- 4
Combining Mixtures
Fold the egg mixture into the seafood and vegetable mixture until everything is evenly coated. Let it rest in the refrigerator for 30 minutes.
- 5
Forming the Cakes
After resting, form the mixture into patties, roughly 2-3 inches in diameter.
- 6
Frying the Cakes
In a skillet, heat oil over medium heat. Fry the crab cakes for about 4-5 minutes on each side or until golden brown.
Calabrian Aioli Preparation
- 7
Mixing the Aioli
In a small bowl, combine the mayonnaise, Calabrian chili paste, minced garlic, and lemon juice. Mix until smooth.
- 8
Serving
Serve the crab cakes hot with a side of Calabrian aioli for dipping.