Crab Cakes with Lemon Aioli
Try making these scrumptious crab cakes for an elegant first course.
prep time: 20 minutes
cook time: 10 minutes
makes 10 cakes
1 pound crabmeat
1 large egg
1/4 cup mayonnaise
1 tbsp. Dijon mustard
1/2 tsp. worcestershire sauce
1/8 tsp. cayenne pepper
1/8 tsp. garlic powder
1/8 tsp. onion powder
1/4 cup Panko (Japanese breadcrumbs)
1/2 bunch green onions, sliced 1/8"
1. Spread the crabmeat onto a sheet pan and examine closely for shell fragments.
2. Mix the remaining ingredients in a bowl, then add the crabmeat and mix thoroughly.
3. Separate the crab mixture into 20 portions and form into a crab cake shape. Place onto a parchment paper lined sheet pan or pie tin. Wrap loosely with plastic wrap and refrigerate until ready to bake.
4. To heat, place pan of crab cakes into a preheated 350°F oven and allow to cook for approximately 6-8 minutes or until light golden brown and hot throughout.
Lemon Aioli
prep time: 10 minutes, yields 1 cup
1 cup mayonnaise
2 tbsp. fresh lemon juice
2 1/4 tsp. paprika
1 1/2 tsp. Worcestershire sauce
1/4 tsp. kosher salt
1/4 tsp. black pepper
1/4 tsp. granulated garlic
Combine all ingredients in a mixing bowl and stir to combine. Serve chilled with crab cakes.
