EASY HOMEMADE CRAB CAKES WITH MUSTARD AIOLI

Quick and easy homemade crab cakes with a five minute mustard aioli.

INGREDIENTS

FOR THE CRAB CAKES:

• 1 pound lump crab meat, drained and double-checked for shells
• 1/4 cup chopped green onion
• 2/3 cup bread crumbs
• 1 egg
• 1/3 cup mayonnaise or plain Greek yogurt
• 1 Tablespoon Worcestershire sauce
• 1 teaspoon dry (ground) mustard
• 1 teaspoon Old Bay seasoning (or a similar seafood seasoning)
• salt and pepper to taste

FOR FRYING: 

• 3–4 Tablespoons ghee (clarified butter) or canola oil

EASY HOMEMADE CRAB CAKES WITH MUSTARD AIOLI

FOR THE MUSTARD AIOLI:

• 1/2 cup mayonnaise or plain Greek yogurt
• 1/4 cup stone-ground or dijon mustard
• 3 teaspoons Worcestershire sauce
• 3 teaspoons lemon juice
• 1/4 teaspoon hot sauce
• salt and pepper to taste

INSTRUCTIONS

MAKE & FORM THE CRAB CAKES:

1. In a large bowl, combine lump crab meat, green onion, bread crumbs, egg, Greek yogurt, Worcestershire, dry mustard, Old Bay, salt, and pepper. Use your hands to gently fold the mixture together until well incorporated.
2. Shape crab mixture into patties. Place patties on a large plate or baking sheet until you’re ready to fry.
3. If you’re making the crab cakes in advance, store formed patties between layers of wax paper in an airtight container and keep in the fridge for 1-2 days before frying.

MIX THE AIOLI:

1. In a small bowl, combine Greek yogurt, mustard, Worcestershire, lemon juice, hot sauce, salt, and pepper. Whisk to combine and set aside until you’re ready to serve.
2. If you’re making the aioli ahead of time, transfer it to an airtight container and store in the fridge for up to 5 days.

FRY THE CRAB CAKES & SERVE:

1. Heat 1 Tablespoon of ghee in a large skillet over medium-high heat. When ghee is hot, gently place crab cake patties into skillet (you will need to work in batches here – don’t overcrowd the skillet!)
2. Cook crab cake patties for 3-4 minutes per side until browned and cooked through. Add additional ghee to skillet as necessary.
3. Serve immediately with mustard aioli or your favorite sauce.

Source Recipes HERE

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