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Delicious Crab Cakes in Under 20 Minutes

Print Recipe

Ingredients
  

Crab Cakes

  • 1 tbsp Franks Red Hot Sauce
  • 1 tablespoon fresh chives finely chopped
  • ¼ cup fresh parsley
  • 1 egg
  • 2 tbsp mayonnaise or Greek Yogurt)
  • 1 tbsp dijon mustard
  • Juice of 1 lemon
  • ½ tsp worcestershire sauce
  • 1 lb fresh lump crab meat picked over
  • fine sea salt
  • freshly ground black pepper
  • 1 cup panko breadcrumbs
  • 2 tablespoons olive oil
  • Aioli recipe follows
  • lemon wedges

Aioli

  • ½ cup Greek Yogurt
  • ½ cup Mayonnaise
  • 2 tbsp fresh chives
  • ¼ tsp each of Salt & Pepper
  • 1 tsp garlic powder
  • 1.5 tbsp chili garlic paste
  • Juice of 1 lemon

Instructions
 

  • In a large bowl, whisk together the wet ingredients; chives, egg, mayonnaise, Dijon mustard, lemon juice, Worcestershire sauce, and Franks Red Hot Sauce, Salt & Pepper
  • Add the crabmeat in a separate bowl along with breadcrumbs and parsley. Slowly fold in the wet ingredients and carefully mix.
  • Form into 4 equal patties and place on a plate. Chill in the refrigerator for at least 15 minutes, up to 1 hour.
  • Add olive oil to a pan over medium heat.
  • Fry the crab cakes until golden and crisp, 3-4 minutes per side. Transfer to a paper towel-lined plate to drain slightly.
  • Serve warm with Aioli and lemon wedges.

Directions for Aioli: Mix all ingredients together in a bowl. Season to taste.