¼ cup mayo
1 tsp. Dijon mustard
1 tsp. lemon juice
½ tsp. lemon zest, micro planed
1/8 tsp. salt
¼ tsp. Worcestershire sauce
1 Tbs. parsley, minced
1 Tbs. shallot, minced
1/8 tsp. black pepper
2/3 cup fresh breadcrumbs
1 pound jumbo lump blue crab
¼ cup vegetable oil
In a large mixing bowl. Combine the first 10 ingredients and whisk together thoroughly. Fold in breadcrumbs and gently fold crab in to the mixture.
Be careful not to break up the crab lumps. Refrigerate until you are ready to prepare.
Using a 2-ounce size ice-cream scoop, portion out 8 crab cakes equal in size. Careful not to break up any crab lumps
In a large sauté pan or a griddle top, heat vegetable oil to a medium-high heat.
Place crab cakes in hot oil and sear until golden brown about 3-4 minutes per side. Serve with lemon aioli.
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