Alexandra Hill

Crab Cake Sammy & Garlicky Zesty Aioli

Alexandra Hill
Crab Cake Sammy & Garlicky Zesty Aioli
 
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Another day, another craving!

I always buy crabmeat whenever I see some at Shipwreck (my fave fish market). To me, it’s always good to have on hand whenever you’re feeling a little fancy and are tired of chicken and shrimp lol. This was one of those hmmm let me make some crab cakes with a VERY garlicky & lemon zesty quick af aioli! It was perfect! Try it below!

Note: The rule of thumb for crab cakes is the binder which is breadcrumbs and eggs. It’s good to eye ball everything. Since the crab meat is already cooked it’s fine to taste a little bit of it even though there is a raw egg in it, you’re fine. Remember taste as you go! I like more meat then filler (aka bread crumbs) so I always go light on the filler part.

Ingredients (makes 4 crab cakes)

  • 1/2 lb jumbo lump crab meat (fully cooked)

  • 1/2 red pepper, finely chopped

  • 1/2 shallot, finely chopped

  • 1-2 garlic cloves, finely minced or grated

  • 1 teaspoon or so Worcestershire sauce

  • 1 teaspoon or so your favorite everyday spice or cajun spice

  • a couple dashes of hot sauce (optional)

  • 1 teaspoon or so dijon mustard (I used more)

  • 2-3 tablespoons mayo (eye ball it, you may want to use more)

  • salt & pepper

  • About a tablespoon of chopped parsley

  • 1/4 cup panko bread crumbs (use a little less to start)

  • 1 egg

  • salt & pepper, to taste

Garlicky Zesty Aioli

  • 1/2 cup mayo

  • 1/2 lemon, juiced & zested

  • 1-2 garlic cloves, finely grated (1 clove gives you mild garlic flavor, 2 cloves gives you VERY garlic flavor. I did 2 because I love garlic lol)

  • salt & pepper, to taste

Serve With

LTO

Potato bun

Dashes of hot sauce

Directions

  • For the crab cakes, combine everything in a bowl together. I would say eyeball all ingredients and once you combine them all together, taste a little to see how it tastes. From there you can adjust the seasonings to your liking.

  • Garlicky Zesty Ailoi - combine all ingredients together and taste for adjustments. If you want it super garlicky add 2 cloves, I say 2 cloves!

  • When you’re ready to make the crab cakes, in a wide saute pan or cast iron pan on medium heat with some olive oil, pan fry for 3-4 minutes on each side.

  • Generously spread the aioli on potato rolls, top with LTO and enjoy!