An easy and delicious crab cake recipe with no extra filler. Crispy coating protects luscious tender crab in the middle and a quick and zippy lemon aioli lends the perfect bright pop of flavour!
PS. If you want to try my Homemade Ketchup Recipe pictured above, click here!
Crab Cakes With Lemon Aioli
Delicious classic crabcakes with a nice crispy outside and tender, rich filling. Lemon aioli with a touch of hot pepper sauce makes a simple, zesty and perfect compliment to these.
- 1 1/2 c Dungeness Crab Meat
- 2 Eggs
- 1/4 c Red Pepper, diced small
- 3/4 tsp Salt
- 1/2 tsp Freshly Ground Pepper
- 1 c Panko Crumbs, divided in half Or other bread crumbs
- 2-3 tbsp Vegetable Oil For frying
- Local Greens, Edible Flowers and Pickled Radishes For garnish
- 1/2 `c Real Mayonnaise
- 3/4 tsp Kosher Salt
- 1/2 tsp Fresh Ground Pepper
- 1 Lemon, Zest and Juice
- 1 tbsp Chives, minced
- 1 tbsp Shallot, minced
- 10 dashes Hot Sauce (Optional, use more or less to your taste)
Whisk egg until frothy and then stir in all ingredients except crab and 1/2 c of panko until well mixed. Then gently mix in crab, trying not to break up chunks more than necessary.
Preheat a large frying pan on medium heat with enough vegetable oil to lightly coat the pan.
Pour remaining 1/2 c panko in a shallow bowl. Divide crab mixture into 6 large or 12 smaller cakes, press gently into panko and then place in frying pan.
Fry approx. 7-8 minutes each side or until golden brown.
Serve on local greens with Lemon Aioli and garnish with edible flowers and pickled radishes. (I made quick pickled radishes by soaking sliced radishes for an hour in red wine vinegar)
Add all ingredients into bowl and stir well. Cover and refrigerate until ready to use. This can be made up to 3 days prior to using.