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Easy crab cakes with some aioli sauce on top.

The only thing that will get these easy crab cakes to your dinner table faster and with less hassle is if you rubbed you magic lamp. But don’t bother wasting one of your three granted wishes. This crab cake is super easy, even for a beginner cook.

Three helpful hints for the beginner crab caker:

  1. Gently mix the crab meat last. You want your cakes to have chunks of meat.
  2. After your crab cakes are formed keep them in the fridge for at least 1 hour. You can make them a day before and keep them in the fridge overnight.
  3. To fry your crab cakes, cook each side for four minutes and turn them only once. You don’t want to over handle them and risk them falling apart.

 

Makes 8 crab cakes

Ingredients:

  • 1 dungeness crab or 3 blue crabs or 1 can of Jumbo lumb blue crab meat
  • 1 egg beaten
  • 1/2 cup of butter melted
  • 1 Tbsp lemon juice
  • 2 Tbsp Worcestershire sauce
  • 1 Tbsp red pepper hot sauce
  • 1/4 tsp each of salt and pepper
  • 10 crushed saltines (preferably non-salt)
  • canola oil for frying

For the Lemon Aioli Crab Cake Sauce:

  • 1/2 cup mayonnaise
  • 1 tsp lemon zest
  • 1 tsp parsley

 

Method to the Rad-ness:

In a medium bowl mix the egg, butter, lemon juice, Worcestershire sauce and hot sauce. Mix thoroughly. Lightly toss in the saltines until they become moist. Gently add the crab meat, remember to be careful not to break the crab chunks apart. Form into 8 equally proportions crab cakes and place on a cookie sheet.

Refrigerate for at least 1 hour.

After the crab cakes have chilled, put the oil about an inch deep in a medium size frying pan or skillet. Heat the oil on medium/high heat. When the oil is ready add half of the crab cakes. Cook on each side for 4 minutes for a total of 8 minutes each. Remove from the pan and let them drain on paper towel.

Do the same with the second batch.

To mix the Aioli, add all three ingredients together.

 

Easy Crab Cakes that Taste Great
 
 
The only thing that will get these easy crab cakes to your dinner table faster and with less hassle is if you rubbed you magic lamp. But don't bother wasting one of your three granted wishes. This crab cake is super easy, even for a beginner cook.
:
: Entree
: 4
Ingredients
  • 1 dungeness crab or 3 blue crabs or 1 6 oz. can of crab meat
  • 1 egg beaten
  • ½ cup of butter melted
  • 1 Tbsp lemon juice
  • 2 Tbsp Worcestershire sauce
  • 1 Tbsp red pepper hot sauce
  • ¼ tsp each of salt and pepper
  • 10 crushed saltines (preferably non-salt)
  • canola oil for frying
  • For the Lemon Aioli Crab Cake Sauce:
  • ½ cup mayonnaise
  • 1 tsp lemon zest
  • 1 tsp parsley
  • Method to the Rad-ness:
Method to the Rad-ness
  1. In a medium bowl mix the egg, butter, lemon juice, Worcestershire sauce and hot sauce. Mix thoroughly. Lightly toss in the saltines until they become moist. Gently add the crab meat, remember to be careful not to break the crab chunks apart. Form into 8 equally proportion crab cakes and place on a cookie sheet.
  2. Refrigerate for at least 1 hour.
  3. After the crab cakes have chilled, put the oil about an inch deep in a medium size frying pan or skillet. Heat the oil on medium/high heat. When the oil is ready add half of the crab cakes. Cook on each side for 4 minutes for a total of 8 minutes each. Remove from the pan and let them drain on paper towel.
  4. Do the same with the second batch.
  5. To mix the Aioli, add all three ingredients together.
Nutrition Information
2 Crab cakes

 

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