1 pound cooked Dungeness crab meat
¼ cup mayo
½ cup panko bread crumbs
1 t each fresh tarragon, parsley and chives, minced
1 t lemon zest
½ t lime zest
½ t orange zest
Juice of half a lemon
Meryer Lemon Aioli
½ cup mayo
½ cup crème fraiche or sour cream
¼ cup whole grain mustard
2 cloves garlic, minced
Zest of one Meyer lemon
Juice of half a Meyer lemon
1 Tbsp each fresh parsley, chives and tarragon, minced
Meyer Lemon Aioli
Whisk all ingredients together and serve with crab cakes.
Mix all ingredients together thoroughly. Cover and let set in refrigerator for about 30 minutes. When ready to cook, form into 6 equal sized cakes. In a non-stick skillet, heat 3-4 tablespoons of olive oil over medium heat and sear crab cakes until golden brown on both sides and cooked through, about 5-6 minutes. I like to serve mine with Meyer Lemon Aioli.
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