Description
This Old Bay Crab Cakes recipe delivers plump, flavorful crab cakes full of succulent crab meat and seasoned to perfection. Paired with a lively Cajun aioli sauce, these crab cakes make an unforgettable classic seafood appetizer.
Ingredients
Scale
Crab Cakes
- 2 large Eggs; beaten
- 1/4 cup Mayonnaise
- 3 Tbsp Chives or Green Onions; finely sliced
- 1 Tbsp Old Bay Seasoning
- 3 Tbsp fresh Lemon Juice
- 1 Tbsp Worcestershire Sauce
- 1 Tbsp fresh Dill; chopped
- 1/2 tsp freshly ground Black Pepper
- 1 1/2 lb Dungeness Crab Meat
- 1 cup buttery Crackers; crushed
- 1 cup Panko Bread Crumbs
- 2 Tbsp Butter
- 2 Tbsp Avocado Oil
Crab Sauce (Cajun Aioli)
- 1 Egg
- 2 tsp Champagne Vinegar or White Wine Vinegar
- 1/2 tsp Dijon Mustard
- 1/4 tsp Salt
- 1 cup light-flavored Oil
- 2 tsp Garlic; finely grated using a microplane
- 1 Tbsp Capers with a bit of brine (or substitute pickle relish)
- 2 Tbsp Cajun Seasoning
To Serve
- Spring Mix
- Lemon Wedges
- Extra Dill
Instructions
- Prepare the Crab Cake Mixture: In a large mixing bowl, combine the beaten eggs, lemon juice, Worcestershire sauce, Old Bay seasoning, black pepper, chives, and dill. Mix until well incorporated.
- Fold in Crab Meat and Crackers: Gently fold in the Dungeness crab meat and crushed buttery crackers without over-mixing to maintain texture. Shape the mixture into 6 evenly sized crab cakes.
- Chill the Crab Cakes: Place the crab cakes onto a parchment-lined sheet pan, cover with plastic wrap, and refrigerate for 1 hour or overnight to help them set and hold their shape.
- Prepare for Frying: Heat butter and avocado oil in a large sauté pan over medium heat. Press panko bread crumbs onto both sides of each crab cake to create a crispy crust.
- Cook the Crab Cakes: Fry each crab cake for about 5 minutes per side until they are golden brown and crisp. Remove from heat and keep warm.
- Make the Cajun Aioli Sauce: In a large mason jar, combine 1 egg, champagne or white wine vinegar, Dijon mustard, and salt. Slowly pour the light-flavored oil over the mixture to create layers.
- Emulsify the Sauce: Using an immersion blender, press firmly to the bottom of the jar and blend for about 30 seconds until emulsification begins. Move the blender up and down slowly until the sauce thickens and is fully combined.
- Finish the Sauce: Stir in the finely grated garlic, capers with brine (or pickle relish), and Cajun seasoning into the aioli. Adjust seasoning to taste if needed.
- Serve: Plate the crab cakes on a bed of spring mix with lemon wedges and extra dill alongside the Cajun aioli for dipping. Enjoy immediately while warm and crispy.
Notes
- Do not over-mix the crab cake mixture to keep the cakes tender and prevent them from becoming tough.
- Chilling the crab cakes helps them hold their shape when frying.
- If you prefer a milder sauce, reduce the amount of Cajun seasoning in the aioli.
- Substitute buttery crackers with gluten-free crackers to make the recipe gluten-free.
- Use light-flavored oil such as canola or vegetable oil for the aioli to not overpower the flavors.
- Serve with fresh lemon wedges to add a bright, tangy contrast to the rich crab cakes.
Nutrition
- Serving Size: 1 crab cake
- Calories: 835 kcal
- Sugar: 4 g
- Sodium: 2499 mg
- Fat: 63 g
- Saturated Fat: 9 g
- Unsaturated Fat: 50 g
- Trans Fat: 1 g
- Carbohydrates: 26 g
- Fiber: 3 g
- Protein: 42 g
- Cholesterol: 230 mg
