Mom's Best Crab Cake with Lemon Aioli
Janine Nicholson
Many attempts to get that right texture and balance of crab to other stuff
ingredients
- 1 lbs Dungeness crab meat, cooked
- 1/4 cup plain bread crumbs (home made is best)
- 1 egg
- 1/4 cup mayonnaise
- 1/4 cup celery - finely chopped
- 1/4 cup yellow bell pepper - finely chopped
- 1 Tablespoon Old Bay (crab boil seasoning)
- 1/2 teaspoon cayenne pepper
- 2 shakes of Tabasco sauce
- 2 tablespoons chopped fresh chives
- 1 lemon, juiced
- Salt and pepper, to taste
- 1 cup panko bread crumbs
- 3 tablespoons vegetable oil
- Lemon Aioli:
- 1/2 cup mayonnaise
- 1 clove garlic, minced
- 1 tablespoon chopped chives
- 3 tablespoons lemon juice
- 1/2 teaspoon lemon zest
- Kosher salt and freshly ground black pepper
directions
- 1
In a large bowl, mix mayonnaise, egg, celery, bell pepper, hot sauce, lemon, chives and seasonings. Fold in crab meat and bread crumbs. Using a biscuit cutter press into uniform cakes. Dredge in panko bread crumbs and refrigerate one hour, until set.
- 2
Fry 2 to 3 minutes on each side until nicely brown on both sides. Finish 5 minutes in a 400° degree oven.
- 3
Lemon Aioli:
- 4
In a medium bowl, mix all the ingredients together.
Source: Janine Nicholson
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