Ultimate Crab Cake and Dipping Sauce Recipe

This version by Natashas Kitchen is truly the ultimate crab cake recipe – the flavors are incredible! I was so surprised at how easy it is to make these and how good they turned out. The dipping sauce is fantastic – I love the combination of sweetness from the mayonnaise and hints of citrus from the lemon.

Ingredients:

• 1/2 red bell pepper (finely diced)
• 1 medium onion (finely diced)
• 3 tablespoons of unsalted butter (divided)
• 3 tablespoons of olive oil (divided)
• 2 large eggs
• 3 tablespoons of mayo
• 1 teaspoon of Worcestershire sauce
• 1 and 1/2 teaspoons of old bay seasoning or 1 teaspoon of cajun
• 1 teaspoon of garlic salt
• 1/2 teaspoon of black pepper
• 1 lb of lump crab meat (broken apart into small pieces)
• 1/2 cup of panko bread crumbs
• 1/4 cup parsley (finely chopped)

For lemon aioli:

• 1/2 cup of mayo
• 1 teaspoon of lemon zest
• 2 tablespoons of lemon juice
• 1 garlic clove

[social_warfare buttons=”facebook,pinterest,twitter,whatsapp”]

Instructions:

Step 1:

Place a large skillet over medium heat and add 1 tablespoon of olive oil. Once hot, add finely diced onions and bell pepper. Saute for 5 to 7 minutes or until golden or soft. Once done, turn off the heat and set aside to cool.

Step 2:

In a large bowl, add 2 eggs, 3 tablespoons of mayonnaise, 1 teaspoon of Worcestershire sauce, 1 and 1/2 teaspoons of old bay seasoning, 1 teaspoon of garlic salt, and 1/2 teaspoon of black pepper. Whisk all ingredients until well combined.

Step 3:

Drain the liquid from the crab meat, then transfer it to your egg mixture. Add 1/2 cup of breadcrumbs,  sauteed veggies, and 1/4 cup of freshly chopped parsley. Mix until well combined. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.

Step 4:

Use an ice cream scoop to scoop the crab mixture and place it on a large cooking sheet or cutting board. You’ll get about 15 patties. Prepare a bowl with cold water. Dip your fingers in the cold water and form the patties.

Step 5:

In a large nonstick pan over medium heat, add 1 tablespoon of butter and olive oil. Once the butter is done sizzling, add the crab cakes and cook each side for about 4 to 5 minutes. Cook them in two batches. Once golden brown, transfer to a large serving platter.

Step 6:

Make the sauce. In a bowl, add half a cup of mayo, 1 teaspoon of lemon zest, 2 tablespoons of lemon juice, and pressed garlic clove.  Stir well.

Step 7:

Serve the crab cakes with lemon aioli sauce. Enjoy!

Ultimate Crab Cake and Dipping Sauce Recipe