Crab Cakes
Tender crab meat woven with the bold flavors of Old Bay seasoning, fresh parsley, and a zesty lemon kick, blended into perfect cakes, baked to a crisp golden crust, and served with a tangy lemon aioli.
Ingredients
- 1 lb cooked crab meat (chopped)
- 1/2 cup celery (chopped)
- 1/2 cup red onion (chopped)
- 1/2 cup red bell pepper (chopped)
- 4 tbsp fresh parsley (chopped)
- 2 tbsp fresh basil (chopped)
- 1/2 tsp dijon mustard
- 1/2 cup panko breadcrumbs
- 1 zest of a lemon
- 6 tbsp real mayo
- 1/2 tsp old bay seasoning
AIOLI
- 1 cup real mayo
- 1 juice of a lemon
- 1 tsp creole seasoning
- 1/8 tsp salt
- 1/8 tsp black pepper
Instructions
- Preheat the oven to 374 degrees.
- Chop the veggies and add them to a large mixing bowl.
- Chop the crab meat and add them to the bowl.
- Add the rest of the ingredients.
- Mix together well.
- If it is still too chunky to form cakes you may need to use a food processer to chop it up a bit more.
- form the crab cakes and place on a parchment-lined baking sheet.
- Bake for 24 minutes.
- Mix up the aioli while the cakes bake.
- Serve with the aioli over top of the crab cakes and enjoy.