Crab cakes are something that I love to order at restaurants, even if we are smack dab in the middle of Ohio. They’re a deliciously delicate savory treat that I had only made once before. That is, until I found this recipe. I was surfing the Food & Wine website and stumbled across Mrs. Duvall’s Crab Cakes, which happens to be a staff-favorite recipe that comes from a chef who grew up in Maryland. I knew these delights were bound to be good. And boy were they. They have a perfect blend of spices that don’t outshine the crab meat and crushed crackers are the crispy and crunchy binder that bring it all together.
Even better, these crab cakes are simple to whip up and can be made into cakes the night before they need to be pan-fried. For a nice compliment to the cakes, I made a simple lemon aioli. Aioli, which is basically a doctored up mayonsaise, goes really well with seafood dishes and these crab cakes are no exception. I went with this lemon aioli version, which is very similar to one my mom prepares when she makes shrimp. If you’re a hesitant about the mayonnaise, I think you could get away with substituting plain Greek yogurt. I may have to try that next time around.
I can’t wait to make these cakes again. They would be a great appetizer or main dish to serve for an extra special meal, or just when you are feeling extra special. 🙂
Happy Friday, everyone!
Crab Cakes with Lemon Aioli
Yield: 10 3-inch crab cakes
For the crab cakes:
- 1/4 cup mayonnaise
- 1/4 cup minced onion
- 2 large eggs, lightly beaten
- 1/2 teaspoon Worcestershire sauce
- 1/2 teaspoon dry mustard
- 1/4 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1 pound lump crabmeat, picked over
- 1 cup finely crushed soda crackers
- 2 tablespoons unsalted butter
- 1/4 cup vegetable oil
- Lemon wedges, for serving
For the lemon aioli:
- 3/4 cup mayonaisse
- 2 Tbsp fresh lemon juice
- 1 clove of fresh garlic, minced
- 5-6 dashes of Tabasco sauce, or to taste
- Salt & Pepper, to taste
- To make the aioli, mix together the mayo, lemon juice, garlic, Tabasco, and salt and pepper. Cover and refrigerate until ready to serve.
- In a large bowl, combine the mayonnaise, onion, eggs, Worcestershire sauce, dry mustard, salt and cayenne. Gently fold in the crabmeat and 1/4 cup of the cracker crumbs. Shape the mixture into 10 cakes about 1 inch thick. Coat the crab cakes with the remaining cracker crumbs and transfer to a large plate.
- In a large skillet, melt 1 tablespoon of the butter in 2 tablespoons of the oil. When the foam subsides, add half of the crab cakes and cook over moderate heat until golden and crisp, 2 to 3 minutes per side. Drain the crab cakes on paper towels, then keep warm in warmed oven. Repeat with the remaining 1 tablespoon of butter and 2 tablespoons of oil and cook the remaining crab cakes. Serve with lemon wedges and cold aioli.
Source: Crab Cakes- Food & Wine; Aioli- Lolly’s Sweet & Savory Treats