Ingredients
Scale
- 1 pound lump crab meat
- 1/2 cup mayonnaise
- 1/4 cup finely chopped red bell pepper
- 1/4 cup finely chopped green onion
- 1/4 cup breadcrumbs (panko recommended)
- 1 large egg, lightly beaten
- 1 tablespoon Dijon mustard
- 1 teaspoon Old Bay seasoning
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 1/2 cup mayonnaise (for aioli)
- 1 large egg yolk (for aioli)
- 1 tablespoon lemon juice (for aioli)
- 1 clove garlic, minced (for aioli)
- Salt and freshly ground black pepper to taste (for aioli)
Instructions
- In a large bowl, gently mix crab meat, mayonnaise, red bell pepper, green onion, breadcrumbs, egg, Dijon mustard, Old Bay seasoning, Worcestershire sauce, salt, and pepper until just combined.
- Form the mixture into patties about 1/2-inch thick.
- Heat olive oil in a skillet over medium heat and cook the patties for about 3-4 minutes per side until golden brown and heated through.
- For the aioli, whisk together mayonnaise, egg yolk, lemon juice, garlic, salt, and pepper until smooth.
- Serve the crab cakes warm topped with lemon aioli.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Seafood
Nutrition
- Serving Size: 1 cake (75g)
- Calories: 180
- Sugar: 0g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 10g
- Cholesterol: 55mg