Crab Cakes with Lemon Dill Aioli
Description:
This Crab Cake recipe is a delightful appetizer that combines the rich flavors of crab meat with a light lemon dill aioli for an exquisite taste sensation. The crab cakes are perfectly seasoned and pan-fried to golden brown perfection, while the aioli provides a zesty contrast that complements the delicate texture of the crab.
Serving Size: 6 servings
Total Time: 1 hour (prep time: 30 minutes; cook time: 30 minutes)
Ingredients for Crab Cakes:
- 1 pound lump crab meat, picked over and drained of any shell bits
- ¼ cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 green onion, finely chopped
- 2 tablespoons fresh parsley, chopped
- 1 egg, lightly beaten
- ½ cup breadcrumbs (Panko works well)
- Salt and pepper to taste
- Vegetable oil for frying
Ingredients for Lemon Dill Aioli:
- ¼ cup mayonnaise
- Juice of 1 lemon, strained
- 1 tablespoon chopped fresh dill
- Salt and pepper to taste
How To Cook Crab Cakes:
- Mix the crab meat with seasonings: In a large bowl, gently fold together the crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, green onion, parsley, egg, and breadcrumbs. Season with salt and pepper to taste.
- Form into patties: Using your hands, shape the mixture into six even-sized crab cakes. Place them on a plate lined with parchment paper or waxed paper.
- Cooking: Heat about 1/4 inch of vegetable oil in a large skillet over medium heat until hot but not smoking. Add the crab cakes and cook for about 3-4 minutes per side, or until golden brown and heated through. Use a spatula to carefully turn them.
- Serve immediately: Once cooked, remove the crab cakes from the pan with a slotted spatula and place on paper towels to drain any excess oil. Serve hot with lemon dill aioli on the side or drizzled over the top of each cake.
Making Lemon Dill Aioli:
- Combine ingredients: In a small bowl, whisk together mayonnaise, strained lemon juice, chopped fresh dill, salt, and pepper until well combined. Taste and adjust seasoning if necessary.
Tips for Perfect Crab Cakes:
- Avoid overmixing the crab cake mixture to prevent tough cakes; gently fold in ingredients just enough to combine.
- Use Panko breadcrumbs instead of regular bread crumbs for a crispier exterior.
- Cook the crab cakes at medium heat to ensure they cook evenly without burning on the outside before cooking through.
Nutritional Information (per serving):
This recipe provides approximately 300 calories per serving, with around 15 grams of fat and 25 grams of protein. It’s a great way to start off a meal or enjoy as a light lunch.
Storage:
- Air-tight container: Store leftover crab cakes in an air-tight container in the refrigerator for up to three days.
- Frozen: For longer storage, freeze crab cakes on a baking sheet until solid then transfer them to freezer bags. They can be kept frozen for up to two months.
Serving Suggestions:
- Pair with a crisp white wine or chilled beer for an ideal pairing.
- Consider serving alongside a fresh garden salad or steamed vegetables for a complete meal.
- The crab cakes can also be used as a topping on crostini or crackers for a party appetizer.
Variations:
- Shrimp Cakes: Substitute the crab meat with cooked, peeled shrimp and follow the same recipe for an equally delicious alternative.
- Cheese Crab Cakes: Add a tablespoon of grated Parmesan cheese to the mixture for extra flavor.