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Ingredients
- Crab Cakes
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1 pound
lump crab meat, picked thru for any shells
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1 cup
frozen corn, thawed
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1/2 cup
diced white onion
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1/2 cup
diced green pepper
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1/2 cup
diced celery
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1 cup
mayo
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1/2 teaspoon
dry mustard
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1 pinch
cayenne pepper
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1 pinch
kosher salt
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1
egg, lightly beaten
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1 1/4 cups
crushed saltine crackers
- Smoked Aioli
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1/2 cup
mayo
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1
garlic clove, minced
-
1 tablespoon
red chili powder
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1 tablespoon
paprika
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1/4 teaspoon
cumin
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1 tablespoon
freshly chopped cilantro
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juice from 1/2 of a lemon
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2-3 tablespoons
olive oil
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salt and pepper to taste
Directions
- Crab Cakes
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Combine the crabmeat, corn, onion, pepper, and celery and toss well.
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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.
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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.
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Cover and chill for at least 30 minutes and up to two hours on a cookie sheet in the fridge.
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Heat oil and butter in frying pan and cook crab cakes over medium heat till golden on each side and cooked through.
- Smoked Aioli
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Combine mayo with garlic, chili powder, paprika, cumin, cilantro, and lemon juice.
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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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Chill until ready to use.
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