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Makes about 14 crab cakes Crab Cake Ingredients: 1 pound jumbo lump crab meat 1 large egg 2 tablespoons mayonnaise ⅓ cup bread crumbs ¼ cup minced fresh onion 1 large clove garlic, minced ¼ cup minced flat leaf parsley ¾ cup minced red bell pepper 1 teaspoon fresh minced dill leaves 1 teaspoon Worcestershire sauce ½ teaspoon hot saucezest of 1 medium lemon ½ teaspoon paprika salt, to taste (about 1/4 teaspoon) fresh cracked black pepper, to taste |
For Batter and Frying: 2 beaten eggs, for dipping 2 cups panko bread crumbs, for coating crab cakes oil for frying optional, lettuce leaves or shredded cabbage for garnish base Dijon Garlic Aioli Ingredients: 1 cup mayonnaise 1 tablespoon dijon mustard 1 clove garlic, crushed or finely minced 1/4 teaspoon cayenne pepper 1/4 dried thyme salt, to taste fresh cracked black pepper, to taste |
Crab Cake Directions:
In a large bowl, gently stir together all the crab cake ingredients (except for frying ingredients) in a large bowl. In two medium bowls: add beaten eggs in one bowl and the panko bread crumbs in other bowl. Set aside.Ball together about 2-3 tablespoons of the crab mixture and then flatten the ball into a patty. Gently dip the crab patty in the beaten egg mixture and the coat with the panko. Repeat forming and coating crab cake patties with the remaining crab mixture until all of the crab cakes are formed.In a large sauce pan over medium high heat, heat about 1/2-inch of oil to 375 degrees F. Gently place a single layer of crab cakes in the sauté pan and cook each side until golden brown, about 3 minutes per side. Drain on paper towels. Repeat with the remaining crab cakes.If desired, place the lettuce leave or shredded cabbage on a serving platter. Place the crab cakes on the lettuce/cabbage and serve with the dijon garlic aioli.
Dijon Garlic Aioli Directions:
Whisk together the mayonnaise dijon mustard, garlic, cayenne, and thyme until well combined. Season to taste with salt and pepper. Store covered in the refrigerator until ready to serve.
