Crab Cakes with Lemon Garlic Aioli
- ¾ cup breadcrumbs + extra for breading
- 2 tbsp fresh parsley, minced
- 2 tbsp green onion, chopped
- 4 tbsp mayonnaise
- Juice of ½ a lemon
- 2 tsp Dijon mustard
- 1 tsp Old Bay seasoning
- 1 tsp Worcestershire sauce
- Salt & Pepper to taste
- 2 eggs
- 1 lb lump crab meat
- 1 cup mayonnaise
- 2 cloves garlic, minced
- 1 tbsp fresh lemon juice
- 1 tbsp lemon zest
- Salt & Pepper to taste
- Mix all ingredients (except crab meat) in a large bowl.
- Once mixture has come together, add in the crab meat & mix just enough to incorporate the crab.
- Separate the mixture into 8 servings & roll each serving into a ball.
- In a shallow dish, add about ½ cup of breadcrumbs.
- Roll each ball of crab mixture into the breadcrumbs. Flatten each rolled ball into a patty once coated.
- Heat 1 tbsp of oil in a skillet over medium high heat. Cook the patties about 3-5 minutes per side, until golden.
- While crab cakes are cooking, mix all ingredients of aioli together in a small bowl. Serve on the side for dipping.
Recipe by Grey Stripes & Denim at http://www.greystripesanddenim.com/crab-cakes-with-lemon-garlic-aioli/
3.5.3251