Description
This Old Bay Crab Cakes recipe delivers perfectly crispy, golden crab cakes bursting with succulent Dungeness crab meat and seasoned with Old Bay and fresh herbs. Paired with a zesty Cajun aioli, these crab cakes make an irresistible appetizer or main course with a vibrant balance of flavors and textures.
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
- Mix Wet Ingredients: In a large mixing bowl, combine the beaten eggs, lemon juice, Worcestershire sauce, Old Bay seasoning, black pepper, chives, and chopped dill. Stir well until fully incorporated.
- Add Crab and Crackers: Gently fold in the Dungeness crab meat and crushed buttery crackers, taking care not to over-mix to maintain the crab's delicate texture. Form the mixture into 6 evenly sized crab cakes.
- Chill Crab Cakes: Place the formed crab cakes on a parchment-lined sheet pan, cover with plastic wrap, and refrigerate for at least one hour to firm up. You can also chill overnight for better melding of flavors.
- Prepare Frying Pan and Crust: Heat the butter and avocado oil together 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 Crab Cakes: Fry the crab cakes in the heated butter and oil for about 5 minutes per side, or until they are golden brown and crisp on both sides. Remove from pan and keep warm.
- Start Sauce Emulsion: While the crab cakes fry, add the egg, vinegar, Dijon mustard, and salt to a large mason jar. Slowly pour the light-flavored oil in to create separated layers.
- Blend Aioli: Using an immersion blender, press firmly over the egg mixture and blend for about 30 seconds, moving the blender up and down to emulsify and thicken the sauce.
- Add Flavor to Sauce: Stir the finely grated garlic, capers with brine, and Cajun seasoning into the emulsified sauce until fully combined.
- Serve: Plate the crab cakes atop a bed of spring mix, drizzle or dollop with the Cajun aioli, garnish with extra dill and lemon wedges, and serve immediately for best flavor and texture.
Notes
- Chilling the crab cakes before frying helps them hold together and improves texture.
- Do not over-mix the crab meat to preserve its delicate, flaky texture.
- You can substitute champagne vinegar with white wine vinegar in the sauce.
- For extra crispness, press the panko crumbs firmly onto the crab cakes before frying.
- If preferred, bake the crab cakes at 375 degrees Fahrenheit for 12-15 minutes as a healthier alternative to frying.
- The Cajun aioli can be made in advance and refrigerated for up to 2 days.
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
