Ingredients
Equipment
Method
Aioli
- To make the aioli, whisk the mayonnaise, Dijon mustard, lemon juice, garlic and kosher salt together in a small bowl.
Crab Cakes
- Preheat the oven to 400℉. In a large bowl, whisk the egg. Add the mayonnaise, lemon juice, lemon zest, Dijon mustard, Worcestershire sauce, Old Bay seasoning, cayenne pepper, garlic, kosher salt, and black pepper. Stir until combined.
- Add the red bell pepper, chives, and panko and stir to combine. Gently fold in crabmeat without breaking up lumps. Refrigerate crab mixture for 15 minutes.
- Place ½ cup of panko bread crumbs onto a small plate.
- Measure out ½ cup of the crab mixture and form into patties about 2 ½ - 3" wide and press them together. This is best done with a food press. Gently press the crab cake into the panko bread crumbs. Flip the crab cake over and press the other side into the panko and set aside. Repeat with the remaining crab.
- Heat the oil and butter together in a large frying pan over medium heat. When the butter has melted and is starting to sizzle, add several crab cakes to the pan and cook until golden brown, about 2 minutes. Flip them over and cook for another 2 minutes. Remove the crab cakes from the pan and place on a parchment-lined sheet pan. Repeat with the remaining crab cakes and bake for 10-12 minutes.
- Serve with lemon wedges and aioli.