Crab Cakes with Lemon Aioli
If you're a fan of seafood, then crab cakes must be on top of your list. These crispy cakes with a tender center are full of flavor and make for a perfect appetizer or main course. To take these crab cakes to the next level, we'll be serving them with a zesty lemon aioli. Be ready to impress your guests with this recipe!
Ingredients:
For the crab cakes:
- 1 lb. lump crabmeat
- 1 egg
- 1/4 cup mayonnaise
- 2 tbsp. Dijon mustard
- 1 tbsp. Worcestershire sauce
- 1/2 tsp. Old Bay seasoning
- 1/4 cup finely chopped green onions
- 1/2 cup panko breadcrumbs
- Salt and pepper to taste
- Vegetable oil for frying
For the lemon aioli:
- 1/2 cup mayonnaise
- 1 tbsp. freshly squeezed lemon juice
- 1 tsp. lemon zest
- 1 clove garlic, minced
- Salt and pepper to taste
Instructions:
1. Start by making the crab cakes. In a large bowl, combine the lump crabmeat, egg, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, green onions, panko breadcrumbs, salt, and pepper. Mix gently until well combined.
2. Shape the mixture into 8-10 patties, depending on the desired size. Place them on a baking sheet and refrigerate for at least 30 minutes to allow them to set.
3. In the meantime, prepare the lemon aioli. In a small bowl, whisk together the mayonnaise, lemon juice, lemon zest, garlic, salt, and pepper. Cover and refrigerate until ready to use.
4. When ready to cook, heat a large skillet over medium heat. Add enough vegetable oil to coat the bottom of the pan. Once the oil is hot, add the crab cakes to the skillet. Cook for 3-4 minutes on each side or until golden brown.
5. Serve the crab cakes immediately with a dollop of lemon aioli on top. Enjoy!
Variations:
If you're looking to switch things up, here are some variations to try:
- Add some heat by adding a pinch of cayenne pepper to the crab cake mixture.
- For a little sweetness, fold in some finely chopped mango or pineapple into the crab cake mixture.
- Swap out the green onions for finely chopped chives or shallots.
- For a gluten-free option, use almond flour instead of panko breadcrumbs.
Tips:
- Be gentle while mixing the crab cake ingredients. Overmixing can cause the crabmeat to break apart.
- Make sure the oil is hot before adding the crab cakes to the skillet. This will help prevent them from sticking.
- Chill the crab cakes before cooking to help them hold their shape.
- You can make the crab cake mixture in advance and refrigerate it until ready to use.
Conclusion:
Crab cakes with lemon aioli are a classic seafood dish that never goes out of style. This recipe takes it up a notch by adding a zesty lemon aioli that complements the texture and flavor of the crab cakes perfectly. Whether you're cooking for a crowd or just treating yourself to some delicious seafood, these crab cakes are sure to be a hit.