Description
Delightful crab cakes paired with a zesty lemon aioli for a fresh and creamy touch.
Ingredients
- 1 lb crab meat
- 1/2 cup breadcrumbs
- 1/4 cup mayonnaise
- 1 egg
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 2 green onions, chopped
- 1 teaspoon Old Bay seasoning
- Salt and pepper to taste
- Oil for frying
- Microgreens for garnish
- Shaved radish for garnish
- Candied lemon slices for garnish
- 1/2 cup mayonnaise (for aioli)
- 1 lemon (juice and zest for aioli)
- 1 clove garlic, minced (for aioli)
Instructions
- In a large bowl, combine crab meat, breadcrumbs, mayonnaise, egg, Dijon mustard, Worcestershire sauce, green onions, Old Bay seasoning, salt, and pepper. Mix gently to combine.
- Shape the mixture into patties and refrigerate for at least 30 minutes.
- In a skillet, heat oil over medium heat. Fry the crab cakes until golden brown on both sides, about 3-4 minutes per side.
- For the lemon aioli, mix mayonnaise, lemon juice, lemon zest, and minced garlic in a bowl.
- Serve the crab cakes atop a dollop of lemon aioli, garnished with microgreens, shaved radish, and candied lemon slices.
Notes
Use fresh crab meat for the best flavor. Chill the patties before frying to help them hold their shape.