Crab Cakes with Dijon-Horseradish Aioli

Name: Crab Cakes with Dijon-Horseradish Aioli
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Ingredients: 1 lb fresh lump crabmeat (preferably blue crab); 1 cup panko breadcrumbs; 1 Tbs chopped fresh parsley; 2 Tbs mayonnaise; 1 Tbs fresh lemon juice; 1 tsp Old Bay; 2 tsp Grey Poupon Country Dijon Mustard; 1 tsp Worcestershire sauce; 1/2 tsp onion powder; 1 egg (lightly beaten); 2 Tbs unsalted butter; 2 Tbs extra virgin olive oil; fresh squeezed lemon (if desired); ½ cup mayonnaise (I use olive oil-based mayo); 1 Tbs Dijon mustard; couple sprinkles Worcestershire sauce; ½ tsp prepared horseradish; pinch kosher salt

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Prep Time: 30 minutes

Cook Time: 20 minutes

Total: 50 minutes

Servings: 4

Cost: $12.77 /serving

Author : Erica

Instructions

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Step 1

Combine the ingredients for the aioli in a small bowl. Chill until ready to serve.

Step 2

In a bowl, combine all the ingredients up to and including the egg. Toss together lightly with a fork so that the crab doesn't completely break apart. Using your hands, form the crab mixture into 8 patties.

Step 3

Heat a large, nonstick over medium-high heat. Add the butter and olive oil, and wait for the butter to stop frothing. Using your hands, take a palmful of the crab mixture and form into a patty. Gently lay 4 formed crab cakes into the oil and cook until browned on one side. Gently flip over each crab cake and brown the other side. Remove to a plate. Cook the remaining 4 crab cakes. Serve with Dijon-Horseradish Aioli and fresh squeezed lemon. Yield: 8 crab cakes; 4 servings.

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