The Ultimate Crab Cake with Old Bay Aioli
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.