Crab Cakes with Spicy Garlic Aioli

Ring in the new year with these restaurant-quality crab cakes best served with a simple aioli sauce.


Recipe and photograph by Kimme Hargrove

1 pound lump crabmeat
1 cup panko
1 cup mayonnaise
1 Tablespoon Dijon mustard
1 large egg
1 teaspoon Worcestershire sauce
1 teaspoon Louisiana hot Sauce
Salt, to taste
1 cup canola or vegetable oil
Spicy Garlic Aioli (see recipe below)
Lemons wedges for taste/garnish
Green onions, finely chopped for taste/garnish

Gently mix crabmeat and panko in a medium sized bowl. In a separate smaller bowl, mix mayonnaise, Dijon mustard, egg, Worcestershire, hot sauce and salt. Add mayonnaise mixture to crabmeat mixture, and gently stir to combine. Cover and refrigerate for at least one hour.

Loosely pack crabmeat into cakes about 3 inches in diameter and ¾ of an inch thick, either using round cookie cutters or hands to shape it. Repeat until all crabmeat mixture is formed into cakes. (This recipe makes 6 large cakes, or can be halved to make 4 small cakes.)

Heat oil in a large skillet over medium-high heat. Using a spatula, transfer cakes to skillet, and cook until golden brown, about 3-4 minutes on each side, using a second spatula if needed to gently flip them.

Garnish and flavor with Spicy Garlic Aioli, lemon wedges and green onions.

Spicy Garlic Aioli
1 cup mayonnaise
2 garlic cloves, minced
Juice of ½ a lime
1 teaspoon Louisiana hot sauce
¼ teaspoon cayenne pepper (or more for more spice)

Combine all ingredients in a small bowl, and set aside until ready to use.

Categories: "YOU'RE INVITED"