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Crab Cakes with Garlic Aioli
Course: 1 hour 20 minutes (includes chilling time)
Servings: 4 -5 crab cakes
Author: Mary Ann Dwyer
Ingredients
  • 16 oz. jumbo lump crabmeat
  • I large corn muffin crumbled (about 1 cup)
  • 1/4 cup mayo
  • 1 tsp. Dijon mustard
  • 1 egg lightly beaten
  • 1/3 cup red pepper finely chopped
  • 1/3 cup red onion finely chopped
  • 2 Tbsp. chopped basil fresh
  • 1 tsp. kosher salt
  • 1/2 tsp. ground pepper
  • 1-2 Tbsp. olive oil or butter
  • Garlic Aioli:
  • 3/4 cup mayonnaise
  • 3-4 cloves garlic minced
  • 3 Tbsp. fresh lemon juice
  • 1/2 tsp. salt
  • 1/2 tsp. ground pepper
Instructions
  1. Place crabmeat in colander to drain excess water.
  2. In large bowl combine corn muffin crumbs, mayo, mustard, egg, red pepper, red onion, basil, salt and pepper. Gently fold in crabmeat. Shape mixture into 4 to 5 crab cakes or whatever size you like. Chill crab cakes for 1 hour.
  3. Heat 1-2 Tbsp. olive oil or butter in medium skillet. Saute the crab cakes over medium high heat for 3 minutes per side until golden brown. Do not turn the crab cakes before 3 minutes so a nice crust forms. Serve with garlic aioli.
  4. Garlic Aioli: Combine all ingredients in medium bowl and whisk together. Chill. Serve with crab cakes.