Delicious crab cakes served with a tangy mustard aioli.
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In a large bowl, combine lump crab meat, green onion, bread crumbs, egg, Greek yogurt, Worcestershire, dry mustard, Old Bay, salt, and pepper.
Use your hands to gently fold the mixture together until well incorporated.
Shape crab mixture into patties and place on a large plate or baking sheet until ready to fry.
If making in advance, store formed patties between layers of wax paper in an airtight container and keep in the fridge for 1-2 days before frying.
In a small bowl, combine Greek yogurt, mustard, Worcestershire, lemon juice, hot sauce, salt, and pepper.
Whisk to combine and set aside until ready to serve.
If making ahead of time, transfer to an airtight container and store in the fridge for up to 5 days.
Heat 1 tablespoon of ghee in a large skillet over medium-high heat.
When ghee is hot, gently place crab cake patties into skillet, working in batches to avoid overcrowding.
Cook crab cake patties for 3-4 minutes per side until browned and cooked through. Add additional ghee to skillet as necessary.
Serve immediately with mustard aioli or your favorite sauce.
Ensure crab meat is thoroughly checked for shells before use.
For a healthier option, use Greek yogurt instead of mayonnaise.
Adjust seasoning to taste, especially if using a different brand of seafood seasoning.
How do I store leftover crab cakes with mustard aioli?
To store leftover crab cakes, place them in an airtight container with layers of wax paper between them to prevent sticking. They can be kept in the fridge for 1-2 days. The mustard aioli can be stored separately in an airtight container in the fridge for up to 5 days.
Can I make crab cakes with Greek yogurt instead of mayonnaise?
Yes, you can substitute mayonnaise with plain Greek yogurt in this crab cake recipe. It will give the cakes a slightly tangy flavor while keeping them moist. This substitution also makes the dish a bit healthier, perfect for those looking for lighter options.
What are some good side dishes to pair with crab cakes?
Crab cakes pair wonderfully with a variety of side dishes. Consider serving them with a fresh green salad, coleslaw, or roasted vegetables. For a heartier option, you could also serve them with rice pilaf or a light pasta salad.
Can I freeze crab cake patties before cooking them?
Yes, you can freeze crab cake patties before cooking. Shape the patties and place them on a baking sheet lined with parchment paper. Freeze until solid, then transfer them to an airtight container or freezer bag. They can be stored in the freezer for up to 3 months. When ready to cook, thaw them in the fridge overnight before frying.
What can I use as a substitute for Old Bay seasoning in crab cakes?
If you don't have Old Bay seasoning, you can create a substitute by mixing equal parts of celery salt, paprika, and black pepper. Adding a pinch of cayenne pepper can also give it a similar kick. This will help maintain the flavor profile of your crab cakes.
My name is Saramin is a culinary enthusiast with a flair for transforming everyday ingredients into delightful, flavour-packed dishes. Passionate about home cooking, Sarin specializes in creating easy-to-follow recipes inspired by global cuisines. With a focus on fresh, wholesome ingredients, they make cooking accessible and enjoyable for cooks at any level.
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