Crab Cakes with Cajun Garlic Aioli

I love crab cakes and I don’t make them nearly enough.

Recipe

1 lb jumbo lump crab meat
DSC_0181-1

DSC_0201-1
1 large egg
3 Tbsp mayonnaise
1 tsp Dijon mustard
1½ tsp Worcestershire sauce
3–4 dashes hot sauce
¼ tsp garlic powder
½ tsp paprika
½ tsp salt
3 Tbsp finely diced red bell pepper
⅓ cup finely sliced green onion (4-5)
1 Tbsp chopped parsley, fresh
DSC_0198-1

⅔ cup crushed cracker crumbs (such as Saltines)
DSC_0188-1

DSC_0194-1

DSC_0195-1

canola or vegetable oil for frying

Transfer crab meat to a plate and pick through crab meat to get any little bit of shell missed.
DSC_0186-1

Then transfer the meat to a colander to drain excess liquid. Once drained then add meat to a medium bowl

then add in egg, mayonnaise,
DSC_0206-1

mustard,
DSC_0210-1

Worcestershire sauce,
DSC_0213-1

hot sauce,
DSC_0216-1

garlic powder,
DSC_0219-1

paprika
DSC_0220-1

I also added in Cajun seasoning (1/2 tsp)
DSC_0223-1

and salt
DSC_0224-1

Then add in bell pepper,
DSC_0226-1

green onion
DSC_0227-1

and parsley
DSC_0229-1

then add in cracker crumbs,
DSC_0233-1

stir everything together.
DSC_0236-1

Cover mixture then refrigerate for at least 30 minutes.

Form patties using an ice cream scoop (about ⅓ cup of the mixture)
DSC_0237-1

When forming the patties, compress the mixture well, mixture will be moist, but should hold together. If they don’t add a little bit more cracker crumbs.
DSC_0239-1

DSC_0240-1

DSC_0242-1

Place a large skillet over medium high heat then coat the bottom of the pan with the oil. Place crab cakes into the pan.
DSC_0245-1

DSC_0246-1

Do not overcrowd the pan and cook in batches.
DSC_0249-1

DSC_0260-1

Fry crab cakes until nice and golden brown, about 5-7 minutes total. Remove crab cakes from pan to a plate lined with paper towel so the oil can drain from the crab cakes. Serve nice and hot with Cajun Garlic Aioli

1 cup May-o
Zest from one Lemon
Juice from one Lemon
1/2 tbsp Dijon Mustard
2 Garlic cloves, minced
1 tbsp Herbes de Provence
1 tsp Cajun seasoning

Place everything in a food processor and blend together or place in a measuring cup and use a hand blender (like I did) and blend away.

DSC_0267-1

DSC_0250-1

DSC_0257-1

Recipe

  • 1 lb jumbo lump crab meat
  • 1 large egg
  • 3 Tbsp mayonnaise
  • 1 tsp Dijon mustard
  • 1½ tsp Worcestershire sauce
  • 3–4 dashes hot sauce
  • ¼ tsp garlic powder
  • ½ tsp paprika
  • ½ tsp salt
  • 3 Tbsp finely diced red bell pepper
  • ⅓ cup finely sliced green onion (4-5)
  • 1 Tbsp chopped parsley, fresh
  • ⅔ cup crushed cracker crumbs (such as Saltines)
  • canola or vegetable oil for frying
  • Transfer crab meat to a plate and pick through crab meat to get any little bit of shell missed.
  • Then transfer the meat to a colander to drain excess liquid. Once drained then add meat to a medium bowl
  • then add in egg, mayonnaise, mustard, Worcestershire sauce, hot sauce, garlic powder, paprika
  • I also added in Cajun seasoning (1/2 tsp) and salt
  • Then add in bell pepper, green onion and parsley then add in cracker crumbs, stir everything together.
  • Cover mixture then refrigerate for at least 30 minutes.
  • Form patties using an ice cream scoop (about ⅓ cup of the mixture)
  • When forming the patties, compress the mixture well, mixture will be moist, but should hold together. If they don’t add a little bit more cracker crumbs.
  • Place a large skillet over medium high heat then coat the bottom of the pan with the oil. Place crab cakes into the pan.
  • Do not overcrowd the pan and cook in batches.
  • Fry crab cakes until nice and golden brown, about 5-7 minutes total. Remove crab cakes from pan to a plate lined with paper towel so the oil can drain from the crab cakes. Serve nice and hot with Cajun Garlic Aioli
  • 1 cup May-o
  • Zest from one Lemon
  • Juice from one Lemon
  • 1/2 tbsp Dijon Mustard
  • 2 Garlic cloves, minced
  • 1 tbsp Herbes de Provence
  • 1 tsp Cajun seasoning
  • Place everything in a food processor and blend together or place in a measuring cup and use a hand blender (like I did) and blend away.
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s