Description
This Old Bay Crab Cakes recipe features plump, flavorful crab cakes made with Dungeness crab meat, seasoned perfectly with Old Bay, fresh herbs, and spices. Served with a lively Cajun aioli sauce, these crab cakes are crispy on the outside and tender inside, making for a delicious appetizer or main dish.
Ingredients
Scale
Crab Cakes
- 2 large Eggs; beaten
- 1/4 cup Mayonnaise
- 3 Tbsp Chives or Green Onions; finely sliced
- 1 Tbsp Old Bay Seasoning
- 3 Tbsp fresh Lemon Juice
- 1 Tbsp Worcestershire Sauce
- 1 Tbsp fresh Dill; chopped
- 1/2 tsp freshly ground Black Pepper
- 1 1/2 lb Dungeness Crab Meat
- 1 cup buttery Crackers; crushed
- 1 cup Panko Bread Crumbs
- 2 Tbsp Butter
- 2 Tbsp Avocado Oil
Cajun Aioli Sauce
- 1 Egg
- 2 tsp Champagne Vinegar or White Wine Vinegar
- 1/2 teaspoon Dijon Mustard
- 1/4 teaspoon Salt
- 1 cup Light-Flavored Oil (such as canola or vegetable oil)
- 2 tsp Garlic; finely grated using a microplane
- 1 Tbsp Capers with a bit of brine (or substitute pickle relish)
- 2 Tbsp Cajun Seasoning
To Serve
- Crab Sauce (Cajun aioli)
- Spring Mix
- Lemon Wedges
- Extra Fresh Dill
Instructions
- Prepare the crab cake mixture: In a large mixing bowl, combine the beaten eggs, mayonnaise, lemon juice, Worcestershire sauce, Old Bay seasoning, black pepper, finely sliced chives, and chopped dill. Mix well until all ingredients are fully incorporated.
- Fold in crab and crackers: Gently fold the Dungeness crab meat and crushed buttery crackers into the seasoned mixture. Take care not to over-mix to keep the crab meat chunky and tender.
- Form and chill crab cakes: Shape the mixture into 6 even crab cakes. Place them on a parchment-lined sheet pan, cover with plastic wrap, and refrigerate for at least 1 hour or up to overnight to firm up.
- Cook the crab cakes: Heat butter and avocado oil in a large sauté pan over medium heat. Press panko bread crumbs onto both sides of each crab cake to coat. Fry the crab cakes for about 5 minutes on each side until they are golden brown and crisp. Remove and keep warm.
- Make the Cajun aioli sauce: While the crab cakes cook, add the egg, champagne vinegar, Dijon mustard, and salt into a large mason jar. Slowly pour the light-flavored oil over the top to create layers. Press an immersion blender firmly over the egg mixture and blend for 30 seconds, moving the blender up and down until it emulsifies and thickens.
- Finish the sauce: Stir in the grated garlic, capers with some brine, and Cajun seasoning into the emulsified aioli. Mix well to combine all flavors.
- Serve: Plate the crab cakes atop a bed of spring mix, garnish with lemon wedges and extra dill, and serve with the Cajun aioli sauce alongside.
Notes
- Use fresh lump crab meat for the best texture and flavor in your crab cakes.
- Do not overwork the crab cake mixture to maintain a tender texture.
- Chilling the crab cakes before cooking helps them hold their shape during frying.
- Panko bread crumbs provide a crisp, golden crust; ensure even coating on both sides.
- The Cajun aioli can be made ahead and refrigerated for up to 2 days.
- Substitute avocado oil with other neutral oils like canola or vegetable oil if unavailable.
- For a lighter version, you can bake the crab cakes at 375 degrees Fahrenheit for 12-15 minutes instead of frying.
Nutrition
- Serving Size: 1 crab cake with sauce
- Calories: 835 kcal
- Sugar: 4 g
- Sodium: 2499 mg
- Fat: 63 g
- Saturated Fat: 9 g
- Unsaturated Fat: 50 g
- Trans Fat: 1 g
- Carbohydrates: 26 g
- Fiber: 3 g
- Protein: 42 g
- Cholesterol: 230 mg
