Description
This Old Bay Crab Cakes recipe delivers perfectly seasoned, plump crab cakes with a crispy panko crust and a flavorful Cajun aioli sauce. Ideal as a classic seafood appetizer or main dish, these crab cakes combine the sweetness of Dungeness crab with the boldness of Old Bay seasoning and fresh herbs for an irresistible bite.
Ingredients
Scale
Crab Cakes
- 2 large Eggs, beaten
- 1/4 cup Mayonnaise
- 3 Tbsp Chives or Green Onions, finely sliced
- 1 Tbsp Old Bay Seasoning
- 3 Tbsp fresh Lemon Juice
- 1 Tbsp Worcestershire Sauce
- 1 Tbsp fresh Dill, chopped
- 1/2 tsp freshly ground Black Pepper
- 1 1/2 lb Dungeness Crab Meat
- 1 cup buttery Crackers, crushed
- 1 cup Panko Bread Crumbs
- 2 Tbsp Butter
- 2 Tbsp Avocado Oil
Cajun Aioli Sauce
- 1 Egg
- 2 tsp Champagne Vinegar or White Wine Vinegar
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon Salt
- 1 cup light-flavored Oil
- 2 tsp Garlic, finely grated using a microplane
- 1 Tbsp Capers with a bit of brine (or substitute pickle relish)
- 2 Tbsp Cajun Seasoning
To Serve
- Crab Sauce
- Spring Mix
- Lemon Wedges
- Extra Dill
Instructions
- Prepare the Crab Cake Mixture: In a large mixing bowl, combine the beaten eggs, lemon juice, Worcestershire sauce, Old Bay seasoning, black pepper, chives, and dill. Mix well until fully incorporated.
- Fold in Crab and Crackers: Gently fold in the Dungeness crab meat and crushed buttery crackers, being careful not to overmix to keep the mixture tender. Shape the mixture into 6 evenly sized crab cakes.
- Chill the Crab Cakes: Place the crab cakes on a parchment-lined sheet pan, cover with plastic wrap, and refrigerate for one hour or up to overnight to help them set.
- Prepare to Fry: Heat the butter and avocado oil in a large sauté pan over medium heat. Press panko bread crumbs onto both sides of each crab cake to coat evenly.
- Fry the Crab Cakes: Fry each crab cake for about 5 minutes per side until they turn golden brown and develop a crisp crust. Remove and drain on paper towels if needed.
- Make the Cajun Aioli Sauce: In a large mason jar, add the egg, vinegar, Dijon mustard, and salt. Slowly pour the light-flavored oil over the top to form layers.
- Emulsify the Sauce: Firmly press an immersion blender over the egg mixture and blend for 30 seconds, moving the blender up and down slowly to emulsify and thicken the sauce.
- Finish the Sauce: Stir in the grated garlic, capers with brine, and Cajun seasoning until fully combined.
- Serve: Plate the crab cakes with a dollop of the Cajun aioli, garnish with spring mix, lemon wedges, and extra dill for a fresh finish.
Notes
- For best results, avoid overmixing the crab cake ingredients to keep the texture light and flaky.
- You can substitute Dungeness crab with lump crab meat if unavailable.
- Panko crumbs provide a lighter, crispier coating compared to regular bread crumbs.
- The Cajun aioli adds a spicy, tangy complement but can be omitted for a simpler sauce like tartar or lemon mayo.
- Chill time is essential for the crab cakes to firm up and hold their shape while frying.
Nutrition
- Serving Size: 1 crab cake with sauce
- Calories: 835 kcal
- Sugar: 4 g
- Sodium: 2499 mg
- Fat: 63 g
- Saturated Fat: 9 g
- Unsaturated Fat: 50 g
- Trans Fat: 1 g
- Carbohydrates: 26 g
- Fiber: 3 g
- Protein: 42 g
- Cholesterol: 230 mg
