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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

  • Place crabmeat in colander to drain excess water.
  • 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.
  • 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.
  • Garlic Aioli: Combine all ingredients in medium bowl and whisk together. Chill. Serve with crab cakes.