Description
This Old Bay Crab Cakes recipe delivers plump, flavorful cakes bursting with succulent crab meat and seasoned to perfection with Old Bay and fresh herbs. Paired with a lively Cajun aioli, these crab cakes make a classic and irresistible 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
Cajun Aioli Sauce
- 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: Add the beaten eggs, lemon juice, Worcestershire sauce, Old Bay seasoning, black pepper, chives, and dill into a large mixing bowl. Mix thoroughly until well combined.
- Fold in Crab and Crackers: Gently fold in the Dungeness crab meat and crushed buttery crackers, being careful not to overmix to maintain the delicate texture. Form the mixture into 6 evenly sized crab cakes.
- Chill the Crab Cakes: Place the formed crab cakes on a parchment-lined sheet pan. Cover with plastic wrap and refrigerate for one hour or overnight to firm up.
- Prepare to Fry: Heat butter and avocado oil in a large sauté pan over medium heat. Press panko bread crumbs onto both sides of each chilled crab cake to create a crispy coating.
- Fry the Crab Cakes: Fry each crab cake for about 5 minutes per side until golden brown and crisp. Carefully flip to cook evenly without breaking the cakes.
- Make the Cajun Aioli: While the cakes are frying, combine egg, champagne vinegar, Dijon mustard, and salt in a large mason jar. Slowly pour the light-flavored oil over the top to form layers.
- Emulsify the Sauce: Firmly press an immersion blender to the bottom of the jar and blend for 30 seconds. Slowly move the blender up and down to fully emulsify and thicken the sauce.
- Finish the Aioli: Stir in grated garlic, capers with brine, and Cajun seasoning into the emulsified sauce.
- Serve: Plate crab cakes over spring mix, garnish with lemon wedges and extra dill, and serve alongside the Cajun aioli for dipping.
Notes
- Use fresh or lump crab meat for the best texture and flavor.
- Do not overmix the crab cake batter to prevent it from becoming dense.
- Press panko breadcrumbs firmly onto crab cakes to ensure a crispy crust.
- Chill the crab cakes well before frying to help them hold together.
- The Cajun aioli can be made ahead and stored in the refrigerator for up to 2 days.
- For gluten-free option, substitute crackers and panko bread crumbs with gluten-free alternatives.
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
