Crab cakes with a spicy lemon aioli
When I brought home 15 stone crabs from Rhode Island, I knew that crab cakes were in my immediate future. I never knew how stressful it would be trying to keep seafood alive on a 12 hour journey. Its an art of its own. If you would like tips on keeping seafood alive just shoot me a comment or message. Thankfully, they made it. Whew.
I have a love hate relationship with crab cakes from restaurants. They either serve you a crab cake that’s all bread or a crab cake that has no flavor. This is exactly why I wanted to make my own. And they were awesome!
What makes crab cakes such an interesting dish is that its pretty simple to change the sauce and get a whole new experience. I wanted to stick with some sort of lemon aioli as my condiment of choice. I day dreamed about whipping up an Asian inspired aioli but I haven’t mastered the art of Asian food and didn’t want to mess up this crabby masterpiece.
How many people in your household enjoy crab? Amber won’t touch it with a 20 foot pole so I’m usually on my own when it comes to seafood. That’s ok, it means I can selfishly eat more crab! Oh an while we are on the subject, any kind of crab will work with these crab cakes. If you want to spend the time to tediously crack 15 stone crabs, go ahead. If you would rather use King crab, more power to ya!
Whichever kind of crab that you choose, try to keep some large chunks of meat in your cakes. You’ll thank yourself later.
- 1 cup of uncooked crab meat
- 1 egg (beaten)
- 3 tbsp mayonnaise
- 1 tsp Franks Hot Sauce
- 2 tbsp lemon juice
- ½ tsp salt
- ¼ tsp pepper
- 2 tbsp Dijon mustard
- ½ cup brad crumbs
- ¼ tsp garlic powder
- Flour for dusting
- Spicy lemon aioli
- 2 tbsp mayonnaise
- 1 tbsp lemon juice
- ¼ tsp salt
- ¼ tsp pepper
- 1 tbsp Franks Hot Sauce
- 1 tbsp Dijon mustard
- In a mixing bowl, lightly combine all of the ingredients for the crab cakes except the flour.
- Form the crab cake patties and dust with flour on both sides.
- Pour in enough vegetable oil to have ½ inch of oil in the bottom of a skillet. Heat the oil to medium high and carefully place each from cake in the skillet. Fry on both sides 3-4 minutes per side until a nice golden brown crust forms.
- For the aioli:
- Mix together all of the ingredients for the aioli to combine well. Serve as a dipping sauce for your crab cakes.