Delicious and easy New England Crab Cakes with Aioli!
classic recipe, easy dinner recipe, party recipe
One cup mayohomemade or store bought
zest of one small lemon
juice of half a lemon
one garlic clovepeeled and finely minced
1teaspoonhot sauceyour favorite
a few turns of freshly ground pepper
For Crab Cakes:
1poundlump crab meatexcess water pressed out with paper towels
1/3cupfinely chopped celery
1/3cuppanko bread crumbsgluten free friends opt for GF bread crumbs
2-3tablespoonsbutterolive oil or ghee
2cupsPanko bread crumbsgluten free friends opt for GF bread crumbs
To make aioli:
Combine all ingredients in a bowl and whisk. Set aside
For Crab Cakes:
Remove crab meat from container, place between paper towels and press until all excess water is removed.
In a large bowl mix crab meat, 1/3 cup aioli, celery, 1/3 cup bread crumbs, chives, parsley, salt, and pepper until well combined. Form into discs with hands and set on a dish. You should have enough to make 8 cakes.
Whisk eggs in a shallow bowl, place breadcrumbs in a separate bowl.
Gently pick up crab cakes one at a time. Coat in egg and then dredge in panko breadcrumbs. If cake loses it's shape, no worries, gently press back into shape and set on dish.
Heat cast iron skillet on medium/high heat for two minutes. Add enough butter, ghee or olive oil so bottom of pan is nicely coated. Allow to melt. When oil is hot add crab cakes to pan, when golden, turn. Lower heat if necessary. Cook second side until golden (usually 3-4 minutes a side). Add more butter/oil to pan if needed and cook second batch. Top with aioli and serve.