1 pound
lump crab meat, picked thru for any shells
1 cup
frozen corn, thawed
1/2 cup
diced white onion
1/2 cup
diced green pepper
1/2 cup
diced celery
1 cup
mayo
1/2 teaspoon
dry mustard
1 pinch
cayenne pepper
1 pinch
kosher salt
1
egg, lightly beaten
1 1/4 cups
crushed saltine crackers
Smoked Aioli
1/2 cup
mayo
1
garlic clove, minced
1 tablespoon
red chili powder
1 tablespoon
paprika
1/4 teaspoon
cumin
1 tablespoon
freshly chopped cilantro
juice from 1/2 of a lemon
2-3 tablespoons
olive oil
salt and pepper to taste
Directions
Crab Cakes
Combine the crabmeat, corn, onion, pepper, and celery and toss well.
In another bowl, combine the mayo with the mustard, pepper and salt. Then using a rubber spatula, gently fold in the egg and 1/4 cup of the cracker crumbs.
Form crab cakes (I try to keep them small as they are easier to turn when cooking) into a small ball and carefully coat them with the remaining cracker crumbs.
Cover and chill for at least 30 minutes and up to two hours on a cookie sheet in the fridge.
Heat oil and butter in frying pan and cook crab cakes over medium heat till golden on each side and cooked through.
Smoked Aioli
Combine mayo with garlic, chili powder, paprika, cumin, cilantro, and lemon juice.
With a whisk or fork, slowly mix in the olive oil until it is absorbed. Season to taste; add any more cumin or paprika or lemon juice as you desire.
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