Crab cakes. I want to taste every bit of the $4,686 in crab meat I bought. Yes, Cookies. We’re not wasting time today. No filler. Just a little binder, a lot of flavor, and CRAB!
I’m not from the beautiful state of Maryland. Never been. So, these aren’t Maryland crab cakes. HOWEVER, Coop’s Crab Cakes with a spicy Creole Mustard Aioli (just a mayonnaise based sauce, but aioli sounds fancy) is incredible. I mean, if I wasn’t already Coop, I’d want to try these. Just saying…The ingredients are too complex either.
Let’s talk crab. After all, these are Crab Cakes! Jumbo Lump. There’s no way around it. You could use lump, claw, or whatever. But, there is NOTHING like biting into big chunks of jumbo lump crab meat. Just make sure you examine the meat thoroughly and remove any shells or crab cartilage. Don’t want anyone biting into that stuff.
Since, I want to use as little breading as possible, I chose Panko breadcrumbs. Less than 1/2 a cup too. Saltines, oyster crackers, Ritz, regular white bread, listen, it’ll all work. Use whatcha got! Refrigerating the mix before forming the cakes is an important step in the binding process as well. I refrigerate for an hour. But, 30 mins will work too if you’d pressed for time.
Portion sizes: Now, my recipe will yield 6 cakes if you use about 1/2 cup of the mixture per cake. You could also make them smaller which will yield more cakes. This would be perfect for hor d’oeurves.
Oh, and I bake my cakes. If it’s called a cake, then it’s getting baked! On 450, in a thin baking tin. No flipping, easy, breezy, beautiful crab cakes. Done.
The spicy, Creole Mustard Aioli sealed it for me. I didn’t want to do a typical remoulade sauce. Since, I used some of the creole mustard in the actual crab cakes, I wanted to boost more of that flavor in the sauce. Along with a couple dash of hot sauce, of course!
One last thing, make these. Please.
- 1 pound jump lump crab meat
- 1 beaten egg
- 2 T Hellmann's mayonnaise
- 1 tsp Creole mustard
- 1 tsp Worcestershire sauce
- 1/3 cup finely minced red onion
- 1/4 cup chopped parsley
- 1 T lemon juice
- 2 tsp Cajun seasoning
- 1/3 cup Panko breadcrumbs
- 1 cup Hellmann's mayonnaise
- 2 T Creole Mustard
- 1/2 tsp crushed garlic
- 1 tsp lemon juice
- 2 dashes (yes, dashes.) hot sauce
- salt to taste
- Preheat oven to 450 degrees F
- Sort through the crab meat, remove, and discard any shells.
- In a large bowl, whisk together all ingredients EXCEPT for the crab meat and panko
- Using your CLEAN hands, gently fold in the crab meat trying not to break up the lumps too much.
- Add the panko and gently stir or toss to combine.
- Cover bowl with plastic wrap and refrigerate for 30 mins to an hour
- Form cakes* then placed them on a parchment paper or foil lined baking sheet
- Bake for 10-15 mins or until cakes are lightly golden brown on the top
- Top with microgreens and serve with aioli
- Mix all ingredients together well.
- Eat it.
- *This recipe will yield 6 cakes if formed using 1/2 cup of the mixture per cake. This can be served as a main course. Smaller portions will yield more for hor d'oeuvre servings.
- The aioli will last for 2-3 days refrigerated.