The Ultimate Crab Cake with Old Bay Aioli

Crab Cakes

Serves: 4 - 6

Ingredients for Crab Cakes:

  • 1 large egg
  • 1/4 cup mayonnaise
  • 1 tablespoon chopped fresh parsley
  • 2 teaspoons Dijon mustard
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon Old Bay seasoning
  • 1 teaspoon fresh lemon juice, plus more for serving
  • 1/8 teaspoon salt
  • 1 pound fresh lump crab meat
  • 2/3 cup Saltine cracker crumbs (about 10 - 14 crackers)
  • 3 tablespoons melted butter (optional)
  • lemon juice, drizzle at the end

Ingredients for Old Bay Aioli:

  • 1 large egg yolk
  • 1 teaspoon Dijon mustard
  • 1 garlic clove (or 1½ teaspoons minced garlic)
  • 2 teaspoons lemon juice
  • 1/4 cup olive oil 
  • 3/4 cup canola oil
  • 1 teaspoon old bay seasoning (or as desire to taste)
  • 1/4 teaspoon coarse salt and pepper (or as desired to taste)

Procedure for Crab Cakes:

1. Whisk the egg, mayonnaise, parsley, Dijon mustard, Worcestershire sauce, Old Bay, lemon juice, and salt together in a large bowl. Place the crab meat on top, followed by the cracker crumbs and butter (if using). With a rubber spatula or large spoon, very gently and carefully fold together. You don’t want to break up that crab meat!

2. Preheat oven to 450°F. Generously grease a rimmed baking sheet with butter or nonstick spray or line with a silicone baking mat.

3. Using a 1/2 cup measuring cup, portion the crab cake mixture into 6 mounds on the baking sheet. (Don’t flatten!) Use your hands or a spoon to compact each individual mound. For extra flavor, brush each with melted butter.

4. Refrigerate for 5 - 10 mins prior to cooking.

5. Bake for 12 - 14 minutes or until lightly browned around the edges and on top. Drizzle each with fresh lemon juice and serve warm.

Procedure for Old Bay Aioli:

1. Combine the egg yolks, mustard, garlic, and lemon juice in a food processor or blender and process for 20 seconds.

2. With the food processor or blender running, very slowly drizzle in the oils in a thin stream. It should take about 2 minutes to pour all of it in if you are going slowly enough so take your time.

3. Add old bay seasoning, salt, and pepper. Process another 20 -30 seconds to incorporate completely. Store in an airtight container in the fridge for up to two weeks.



         
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