Delicious crab cakes served with a tangy mustard aioli.
Delicious crab cakes served with a tangy mustard aioli.
Ingredients
For the Crab Cakes
- 1lblump crab meat
- 1/4cupchopped green onion
- 2/3cupbread crumbs
- 1pieceegg
- 1/3cupmayonnaise or plain Greek yogurt
- 1tbspWorcestershire sauce
- 1tspdry mustard
- 1tspOld Bay seasoning
- salt and pepper to taste
For Frying
- 3tbspghee or canola oil
For the Mustard Aioli
- 1/2cupmayonnaise or plain Greek yogurt
- 1/4cupstone-ground or Dijon mustard
- 3tspWorcestershire sauce
- 3tsplemon juice
- 1/4tsphot sauce
- salt and pepper to taste
How to make Crab Cakes with Mustard Aioli
Make & Form the Crab Cakes
In a large bowl, combine lump crab meat, green onion, bread crumbs, egg, Greek yogurt, Worcestershire, dry mustard, Old Bay, salt, and pepper.
Use your hands to gently fold the mixture together until well incorporated.
Shape crab mixture into patties and place on a large plate or baking sheet until ready to fry.
If making in advance, store formed patties between layers of wax paper in an airtight container and keep in the fridge for 1-2 days before frying.
Mix the Aioli
In a small bowl, combine Greek yogurt, mustard, Worcestershire, lemon juice, hot sauce, salt, and pepper.
Whisk to combine and set aside until ready to serve.
If making ahead of time, transfer to an airtight container and store in the fridge for up to 5 days.
Fry the Crab Cakes & Serve
Heat 1 tablespoon of ghee in a large skillet over medium-high heat.
When ghee is hot, gently place crab cake patties into skillet, working in batches to avoid overcrowding.
Cook crab cake patties for 3-4 minutes per side until browned and cooked through. Add additional ghee to skillet as necessary.
Serve immediately with mustard aioli or your favorite sauce.
Tips & Tricks
Ensure crab meat is thoroughly checked for shells before use.
For a healthier option, use Greek yogurt instead of mayonnaise.
Adjust seasoning to taste, especially if using a different brand of seafood seasoning.
FAQS
Can I use canned crab meat instead of fresh lump crab meat?
Yes, you can use canned crab meat, but make sure to drain it well and check for any shell pieces before using it in the recipe.
What can I substitute for ghee in this recipe?
You can substitute ghee with canola oil, vegetable oil, or butter if you prefer.
How can I make the crab cakes spicier?
To add more heat, you can increase the amount of hot sauce in the aioli or add diced jalapeños or red pepper flakes to the crab cake mixture.
Can I freeze the crab cakes before cooking?
Yes, you can freeze the formed crab cakes. Just make sure to place parchment paper between layers and store them in an airtight container. They can be frozen for up to 3 months.
What can I serve with crab cakes besides mustard aioli?
Crab cakes pair well with a variety of sauces such as tartar sauce, remoulade, or even a simple lemon wedge for a fresh touch.
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Saramin
(@678sarin)
My name is Saramin is a culinary enthusiast with a flair for transforming everyday ingredients into delightful, flavour-packed dishes. Passionate about home cooking, Sarin specializes in creating easy-to-follow recipes inspired by global cuisines. With a focus on fresh, wholesome ingredients, they make cooking accessible and enjoyable for cooks at any level. My name is Saramin is a culinary enthusiast with a flair for transforming everyday ingredients into delightful, flavour-packed dishes. Passionate about home cooking, Sarin specializes...
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