Crab Cakes with Garlic Aioli

The past few weeks, Steve and I have been boxing up our apartment in preparation for our big move across the country to Portland, Oregon. Since we are driving all of our belongings, we thought that this might be a good time to really minimize. After all, how much stuff does one really need? Turns out, Steve and I have very different answers to that question.

Steve: “Oh, I went through the dishes and realized we had about 20 coffee mugs, so I threw away all but 4.”

Me: *Gasp*, *Wheeze* “What? Nooooooo!  I NEEEEEEED 20 coffee mugs!! What if I need to serve coffee to 20 people!!”

Steve: *facepalm*

Yes…I’m not proud. But I can admit that I have some pack rat tendencies.

Anyways, so one of our big projects the past few weeks is to use up our pantry items. As Steve and I were debating dinner options the other night, I realized that we had several cans of lump crab meat that had been just hanging out, waiting to be used. Hmm….what to do…..

Crab cakes!

Now, I had never made crab cakes before, but I looked at a few different recipes online, did a little tweaking and was fantastically pleased with the result!

Crab Cakes with Garlic Aioli

For the Crab Cakes:

1 Tbsp. olive oil

6 green onions, sliced

1/2 cup olive oil

1 16oz can of lump crab meat

1 large egg

1 Tbsp. mayonnaise

1 tsp. dijon mustard

8 oz. buttery round crackers, crushed (I used Ritz)

Splash of hot sauce

1 tsp. garlic powder

1/4 tsp. Old Bay seasoning

salt and pepper to taste

1 cup Panko bread crumbs

1. Heat the 2 Tbsp. of olive oil in a skillet and saute the green onions until they are tender. Toss the onions in a medium mixing bowl to be combined with the rest of the ingredients.

2. In a medium mixing bowl, combine the crab meat, egg, mayonnaise, mustard, crushed crackers, hot sauce, garlic powder, Old Bay, and salt and pepper. Mix until everything is well combined. Form into round patties. (*Hint: Steve had a little trick he learned from his restaurant days. Lightly oil a 1/2 cup measuring cup. Press the crab meat mixture in and presto! Perfectly round and uniform crab cakes!)

3. Coat each crab cake in panko bread crumbs

4. Heat the 1/2 cup oil in a large skillet. When the oil is ready, cook the cakes until they are golden brown on each side. Drain on a paper towel and serve!

Garlic Aioli

whisk together:

3/4 cup mayonnaise

3 cloves minced garlic

2 1/2 Tbsp. lemon juice

3/4 tsp. salt

dash of pepper

1/2 tsp. paprika

Serve over crab cakes!


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