Crab cakes with lemon aioli
Prepare crab cakes with fresh crab meat and serve with a homemade lemon aioli sauce.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Crab Meat | 500 | Grams |
| Breadcrumbs | 100 | Grams |
| Mayonnaise | 120 | Grams |
| Egg | 1 | Count |
| Dijon Mustard | 1 | Tbsp |
| Lemon | 1 | Count |
| Parsley | 2 | Tbsp |
| Green Onion | 2 | Count |
| Salt | 1 | Tsp |
| Black Pepper | 0.5 | Tsp |
| Olive Oil | 2 | Tbsp |
| Garlic | 1 | Clove |
| Egg Yolk | 1 | Count |
| Vegetable Oil | 100 | Ml |
Instructions
- In a large bowl, combine crab meat, breadcrumbs, mayonnaise, egg, dijon mustard, lemon zest, parsley, green onion, salt, and black pepper. Mix gently to combine.
- Form the mixture into 10 equal-sized patties and refrigerate for at least 30 minutes to firm up.
- While the crab cakes are chilling, prepare the lemon aioli. In a small bowl, whisk together egg yolk, minced garlic, and lemon juice.
- Slowly drizzle in vegetable oil while whisking continuously until the mixture emulsifies and thickens. Season with salt to taste.
- Heat olive oil in a large skillet over medium heat. Fry the crab cakes for 3-4 minutes on each side until golden brown and cooked through.
- Serve the crab cakes hot with a side of lemon aioli.
Prep
- Refrigerate crab cake mixture for at least 30 minutes before cooking.
Kitchen equipment
WhiskLarge SkilletZester