There are so many recipes for crab cakes. Some use celery, others bell pepper. Some fry, others broil. Some stretch the mixture with lots of filler, others use very little or none at all. This recipe pulls the best elements from all and lumps them (pun intended) into a killer crab cake.
¾ cup mayonnaise, divided
1 tablespoon Dijon mustard, divided
3 tablespoons finely chopped sweet onion
2 tablespoons chopped flat-leaf parsley
½ teaspoon Old Bay seasoning
1 cup panko breadcrumbs, divided
Kosher salt and freshly ground pepper to taste
½ pound crab meat from 2 Dungeness crab clusters (about 1 cup Available In Our Premium Subscription Box
¼ teaspoon cayenne pepper
¼ teaspoon grated garlic
1 tablespoon freshly squeezed lemon juice
2 tablespoons extra virgin olive oil
¼ cup ll-purpose flour for dusting
1 large egg, beaten
Neutral oil for frying
Flake salt, lemon wedges, and green salad for serving
Make the Crab Cakes
In a medium bowl, combine ¼ cup of the mayonnaise, 1 teaspoon of the mustard, the onion, parsley, Old Bay, and ½ cup of the breadcrumbs and season with salt and pepper. Gently fold in the crab meat and form into 4 patties, about 1-inch thick. Transfer to a parchment-lined baking sheet and refrigerate for 1 hour to firm up.
Make the Aioli
In a small bowl, combine the remaining mayonnaise and mustard with the cayenne, grated garlic, and lemon juice and whisk until smooth. In a slow steady stream, whisk in the olive oil. Season with salt.
Coat the Crab Cakes
Place the remaining breadcrumbs, the flour, and beaten egg into 3 shallow bowls. Coat the crab cakes with the flour, followed by the egg and finally the breadcrumbs, pressing to adhere.
Cook and Serve
Heat ¼ inch oil in a large skillet over medium-high heat. Fry the cakes, turning once, until golden all over, 5 to 6 minutes. Drain on paper towels and sprinkle with flake salt.
Serve the crab cakes and aioli with lemon wedges. Enjoy!
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Pair it Up
Serve these sweet, briny crab cakes with a glass of sparkling rosé or off-dry riesling.
Spice it Up
A pinch of smoked paprika or Kashmiri chili powder in place of the cayenne adds subtle depth of flavor without all of the heat.
Change it Up
Rewarm any leftover crab cakes and serve on crusty baguette with the aioli, lots of peppery arugula, and chopped roasted peppers for a next-day Po’ Boy sandwich.
Lighten it Up
If frying isn’t in the cards, spray the crab cakes with cooking spray and broil, turning once, until golden and crisp.