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
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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
