Crab Cakes with Lemon Aioli

I haven’t had crab cakes since the last time we were in Virginia Beach visiting Mama (M’s mom). I’m actually a bit surprised I haven’t made any since I love crab. So tonight we’re having crab cakes with lemon aioli.

The purists will no doubt be upset with me but I’m making mine with canned crab. Here in Michigan we can’t get fresh. It’s frozen, shipped, thawed, and sold as “fresh.” It’s a bit mushy and not terribly pleasant so the canned is a much better option for me. If you can get really fresh lump crab meat use a little over a pound.

First, because it can be done early in the day, I made the lemon aioli. It’s just five ingredients; mayonnaise, garlic, lemon juice, salt, and pepper. Normally I use white pepper but I ran out.

It’s a simple matter of mixing the ingredients together to combine them.

You will notice that it’s not perfectly smooth. There will be some little pieces of the minced garlic visible.

Next I cut up a few green

onions and a 1/4 cup each of red and green peppers.

I add my crab to a large bowl and gently mix in all the other ingredients except the flour and the oil.

The crab mixture is made into patties that are then dusted with a little flour.

Over medium high heat I add a little olive oil to a skillet and fry the crab cakes for about 4-5 minutes then turn them over and let them brown on the other side for about the same amount of time.

Served with the lemon aioli these crab cakes make me feel like I’m on vacation!

Crab Cakes with Lemon Aioli

Ingredients:

For the aioli:

• 1/2 cup mayonnaise
• 1 tablespoon lemon juice
• 1 small clove of garlic, minced

 

For the crab cakes:

• 18 oz. lump crab meat (canned or fresh)
• 1/4 cup panko breadcrumbs
• 1/4 cup butter crackers (like Ritz), crushed
• 1 egg, beaten
• 1 Tbs. Dijon mustard
• 1 tsp. Worcestershire sauce
• Sriracha (add one or two drops at a time until desired heat is reached)
• 1/4 cup red bell pepper, chopped fine
• 1/4 cup green bell pepper, chopped fine
• Flour for dusting crab cakes
• 1/4 – 1/2 cup olive oil, for frying crab cakes

 

Directions:

For the aioli:

1. Mix all ingredients until well combined.
2. Refrigerate until ready to serve.

 

For the crab cakes:

1. In a large bowl, gently mix together all crab cake ingredients, except for the flour and oil.
2. Shape into patties and dust with flour.
   In a large skillet heat the oil over medium heat.
3. When oil is hot, carefully place crab cakes, in batches, in pan. Do not crowd them.
4. Fry about 4 – 5 minutes, until browned.
5. Carefully flip crab cakes and fry on other side until golden brown, about 4 minutes.

 

 

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