Recipe: Crab Cakes and Aioli

I have been wanting to make crab cakes FOREVER so I finally made them tonight!  These were relatively easy to make and they tasted great!  Not too much mayo, not too much crab.  A delicate balance.  I did get the original recipe from AllRecipes.com but the version below is my modified version.

The aioli is also the perfect sauce for the crab cakes… it’s a wee bit spicy but not overly.  Adds just the right amount of heat!

Crab Cakes

You’ll need:

• 2 (16 ounce) cans canned crabmeat, drained
• 2 eggs
• 2 tablespoon mayonnaise
• 2 teaspoons dry mustard
• 2 cups of crushed buttery round crackers
• 1/2 teaspoon ground cayenne pepper
• 2 teaspoons garlic powder
• 1/2 teaspoon Old Bay Seasoning TM (I made my own – it’s in my February 28th vlog)
• salt to taste
• ground black pepper to taste
• 1 cup panko (Japanese bread crumbs) or regular dry bread crumbs

Pre-heat the oven to 350F.

Combine crabmeat, eggs, mayonnaise, dry mustard, crushed crackers, cayenne pepper, garlic powder, Old Bay seasoning, salt and pepper. Form into 1/2 inch thick patties. Coat the patties with bread crumbs.

Bake in the oven for 25 minutes and for the last 5-10 minutes, broil until the tops are golden brown.

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Homemade Aioli (Sauce for the Crab Cakes)

You’ll need:

• 3/4 cup of Mayonnaise
• 2 1/2 tbsps of Lemon Juice
• 1/2 tsp black pepper
• 1/2 tsp salt
• 3 cloves of garlic minced

Mix the above ingredients in a bowl.  Chill before serving.