Crab Cakes with Lemon Aioli
Ingredients:
For the Crab Cakes:
1 pound lump crab meat, picked over for shells
1/2 cup mayonnaise
1/4 cup finely chopped red bell pepper
1/4 cup finely chopped green onion
1/4 cup breadcrumbs (panko recommended)
1 large egg, lightly beaten
1 tablespoon Dijon mustard
1 teaspoon Old Bay seasoning
1/2 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil
Butter, for pan-frying (optional)
For the Lemon Aioli:
1/2 cup mayonnaise
1 large egg yolk
1 tablespoon lemon juice
1 teaspoon Dijon mustard
1 clove garlic, minced
Salt and freshly ground black pepper to taste
Instructions:
1. Prepare the Crab Cakes: Gently combine the crab meat, mayonnaise, red bell pepper, green onion, breadcrumbs, egg, Dijon mustard, Old Bay seasoning, Worcestershire sauce, salt, and pepper in a large bowl. Avoid overmixing, as this can make the crab cakes tough. Gently fold the ingredients together until just combined.
2. Shape the Cakes: Form the crab mixture into 4-6 patties, about 1/2-inch thick.
3. Cook the Crab Cakes: Heat the olive oil in a large skillet over medium heat. Add the crab cakes and cook for 3-4 minutes per side, or until golden brown and heated through. For extra crispy crab cakes, add a pat of butter to the skillet during the last minute of cooking.
4. Prepare the Lemon Aioli: While the crab cakes are cooking, prepare the aioli. In a medium bowl, whisk together the mayonnaise, egg yolk, lemon juice, Dijon mustard, and minced garlic. Season with salt and pepper to taste. You can also use an immersion blender for a smoother consistency.
5. Serve: Serve the crab cakes immediately, topped with a generous dollop of lemon aioli. Consider serving with a side of your favorite salad or coleslaw.