Crabby Crab Cakes (Maryland Style) with Spicy Aioli

Crabby Crab Cakes (Maryland Style) with Spicy Aioli

SKILL LEVEL: Easy

SERVES: Varies by size of cake

This is a quick and simple way to make crab cakes.  The secret is letting them set-up in the fridge for at least three hours. They can be beaked or fried to crispy perfection. My aioli replaces tartar or cocktail sauces and even the need for lemon.

INGREDIENTS:

1 lb. jumbo lump or backfin lump or claw crabmeat, fresh or pasteurized in the can.

2 large eggs

1/4 cup mayonnaise

2 tablespoons Dijon mustard

1 teaspoon Old Bay seasoning (Add a half teaspoon more if you really like Old Bay)

1-1/2 teaspoons fresh lemon juice

1/2 teaspoon Worcestershire sauce

1/2 teaspoon Kosher salt

1/2 teaspoon black pepper

3/4 cups canned breadcrumbs or make fresh from soft white sandwich bread, but use a 1-1/2 cups of the fresh

4 Tablespoons chopped fresh flat-leaf parsley

1/4 cup of Panko bread crumbs

1/4 cup olive oil or vegetable oil for frying

HERE’S HOW TO MAKE IT:

  • Drain the crabmeat, if necessary, and pick through it for shells (lump crabmeat may have shell still in it; the claw meat does not.)

  • Put the crab in a large mixing bowl and set aside.

  • In a small bowl or I prefer to use my Magic Bullet, whisk the eggs, mayonnaise, mustard, Old Bay seasoning, lemon juice, Worcestershire sauce, and salt. Pour the mixture over the crab and mix gently until crab meat is covered in the mixture, but do not overmix.

  • Sprinkle the breadcrumbs and the parsley over the mixture, and mix them in thoroughly but try not to turn the mixture into a mash.

  • Shape the crab mixture into 8 cakes about 1 inch thick. Then coat the top and bottom of the patty in Panko bread crumbs. Place on a sheet plan. Cover loosely with plastic wrap and refrigerate for 3  or longer hours.

  • In a 12-inch nonstick skillet, heat the oil over medium heat. Fry the cakes until golden brown on the underside, about 4 minutes. Flip the cakes, reduce the heat to medium low, and continue cooking until the other side is well browned, approximately 5 minutes. Allow to drain on paper towel or brown paper bag. Serve immediately.

  • BAKING METHOD: Pre-heat oven to 400 degrees. Set oven rack to the mid-level position.

  • Spray a sheet pan with cooking spray and place the cakes in the pan then lightly spray the top of each cake with the cooking spray.

  • Bake for 20 minutes or until golden brown. Serve immediately.

SPICY AIOLI (Make this at least one hour or more to let the flavors and heat intensify.)

 INGREDIENTS:

 2 egg yolks

3/4 cup of extra virgin olive oil or grape seed oil

salt to taste

1-1/2 teaspoons of garlic powder

1 teaspoon lemon juice

Cayenne pepper or siracchia to taste

HERE’S HOW TO MAKE IT:

  • Place the egg yolks in a blender (do not use the Magic Bullet here.)

  • Add the garlic powder and lemon juice.

  • Run the blender on whip and slow drizzle in the oil. An emulsification will occur and mixture will thicken.

  • Add salt to taste.

  • Add the cayenne pepper or siracchia to taste. Be careful. Once you start to tast a bit of heat stop adding the pepper or siracchia. As the mixture sits for an hour or more the heat will intensify.