Best Crab Cake Recipe

crab meat

🥗Healthier: imitation crab

💰Cheaper: canned tuna

Imitation crab is lower in calories, while canned tuna is often more affordable.

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: store-brand mayonnaise

Greek yogurt is lower in calories and adds protein.

In a large bowl, combine 1 pound of lump crab meat, 1/2 yellow onion (small dice), 1 bell pepper (fine dice), and 1/2 cup of panko bread crumbs.

Add 1 teaspoon of Old Bay seasoning and 1.5 teaspoons of salt to the bowl.

Mix in 2 tablespoons of mayonnaise and 1.5 teaspoons of Dijon mustard.

Add 1 egg and mix everything together until well incorporated.

Set the mixture aside to let the flavors marry together.

For the aioli, in a separate bowl, combine 1 cup of mayonnaise with the juice of 1 lemon, catching any seeds.

Mince 1 clove of garlic and chop 1 tablespoon of capers, then add them to the aioli mixture and whisk together.

Season the aioli with salt to taste and set aside.

Form the crab mixture into patties and dust them with flour seasoned with salt and pepper.

Heat 2 tablespoons of extra virgin olive oil in a sauté pan over medium heat.

Add the crab cakes to the pan and cook until golden brown, about a few minutes on each side.

Prepare a simple salad with arugula, pickled fennel, and shaved red onion, drizzling with extra virgin olive oil and seasoning with salt and pepper.

Once the crab cakes are golden brown, plate them with the aioli smeared across the plate and the arugula salad on the side, garnishing with fennel fronds.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens