Description
My first attempt at crab cakes turned out very well. I hope you enjoy!
Ingredients
- FOR THE CRAB CAKES:
- 1-½ Tablespoon Mayonnaise
- 1 Tablespoon Roughly Chopped Fresh Herbs (I Used Dill And Cilantro)
- 1 teaspoon Dijon Mustard
- ½ teaspoons Worcestershire Sauce
- ½ teaspoons Lemon Juice
- ¼ teaspoons Pepper
- ½ pounds Crab Meat, Picked Over For Shells (cooked)
- ½ cups Panko Bread Crumbs
- 1 Tablespoon Oil
- FOR THE AIOLI:
- ½ cups Mayonnaise
- 1 Tablespoon Roughly Chopped Fresh Herbs (I Used Dill And Cilantro)
- 2 cloves Garlic, Minced
- 2 teaspoons Lemon Juice
Preparation
For the crab cakes:
Preheat oven to 350ºF. Prepare a baking dish with cooking spray.
Combine mayonnaise, herbs, mustard, Worcestershire, lemon juice, and pepper; stir well with a whisk. Add crab meat and panko and toss gently. Divide into 8 equal portions, shaping each into a 1-inch thick patty.
Heat oil over medium heat. Add patties. Cook on each side for 2 minutes.
Transfer to baking dish and finish off in the oven for about 6 minutes.
For the aioli:
Combine all ingredients and mix thoroughly.
Serve crab cakes with a dollop of aioli on top or on the side.
