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" When company is coming over on a
moments notice, try making these scrumptious crab cakes to serve
as your first course or as a smashing side dish.
With a light aioli sauce, they taste so good
your guests will want the recipe." |
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Main Dishes
- Seafood |
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INGREDIENTS:
1 lb crabmeat
1 lg Egg
1/4 cp mayonnaise
1 tbs Dijon Mustard
1/2 tsp Worcestershire sauce
1/8 tsp cayenne pepper
1 tsp old bay seasoning
1/8 tsp onion powder
1/4 cp plain breadcrumbs
1/2 bunch green onions sliced 1/8"
Lemon aioli
Lemon Aioli
1 cp mayonnaise
2 tbs fresh lemon juice
2 1/4 tsp paprika
1 1/2 tsp Worcestershire sauce
1/4 tsp kosher salt
1/4 tsp black pepper
1/4 tsp granulated garlic
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DIRECTIONS:
Spread the crabmeat onto a sheet pan and examine closely for shell
fragments.
Mix the remaining ingredients in a bowl, then add the crabmeat and
mix thoroughly.
Separate the crab mixture into 20 portions and form into a crab
cake shape. Place onto a parchment paper lined sheet pan or pie
tin. Wrap loosely with plastic wrap and refrigerate until ready to
bake.
To heat, place pan of crab cakes into a preheated 350°F oven and
allow to cook for approximately 6-8 minutes or until light golden
brown and hot throughout.
Lemon Aioli
Combine all ingredients in a mixing bowl and stir to combine.
prep time: 10 minutes, yields 1 cup
Serves: 6
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