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Crab Cakes with Lemon Aioli
Description
Homemade crab cakes with a zesty lemon aioli.
Ingredients
- FOR THE CRAB CAKES:
- ¼ cups Mayonnaise
- 1 whole Egg
- 1 teaspoon Worcestershire
- 12 ounces, fluid Lump Crab Meat
- ¾ cups Panko Breadcrumbs
- 1 teaspoon Old Bay
- 1 Tablespoon Dill
- 1 Tablespoon Extra Virgin Olive Oil
- Fresh Chives, For Garnish
- FOR THE LEMON AIOLI:
- 1 clove Garlic, Minced
- ¾ cups Mayonnaise
- 1 teaspoon Dijon Mustard
- 1 whole Lemon Juice
- ⅛ teaspoons Salt
Preparation
Whisk together mayo, egg, and Worcestershire until combined. Fold in the crab meat. Use your hands to mix or with a rubber spatula. Do not over-mix.
Pour in breadcrumbs, adding more if needed. You should be able to put mixture into a ball without it falling apart. Fold in Old Bay and dill. Form mixture into 4 crab cakes.
Heat olive oil in a medium saucepan. Add in crab cakes and cook for until browned on both sides about 8 to 10 minutes.
For the lemon aioli:
Place garlic and mayo in a medium bowl and whisk to combine. Add in Dijon, lemon juice, and salt. Refrigerate for at least 1 hour to let flavors develop.
Place a dollop of aioli on each crab cake. Garnish with fresh chives.
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beverlyb on 4.4.2014
Hi Kelley, this looks delicious and I want to try it. We love crab and good crab cakes are
hard to find. Thanks for sharing