Ingredients:

  • 1 pound lump crab meat, picked over for shells
  • 1/2 cup breadcrumbs (preferably panko for extra crunch)
  • 1/4 cup mayonnaise
  • 1 large egg, beaten
  • 1/4 cup diced red bell pepper
  • 1/4 cup finely chopped green onion
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Old Bay seasoning
  • Salt and pepper, to taste
  • 2 tablespoons vegetable oil, for frying
  • 1/2 cup mayonnaise for aioli
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon lemon zest
  • 1 small clove garlic, minced
  • Salt and pepper, to taste

Instructions:

  1. In a small bowl, whisk together mayonnaise, lemon juice, lemon zest, garlic, salt, and pepper. Set aside in the fridge to chill.
  2. In a large bowl, gently combine lump crab meat, breadcrumbs, mayonnaise, egg, red bell pepper, green onion, Dijon mustard, Old Bay seasoning, salt, and pepper.
  3. Divide the mixture into 8 equal portions and shape each into a patty. Place the formed cakes on a baking sheet and refrigerate for at least 30 minutes.
  4. Heat vegetable oil in a frying pan over medium heat. Fry the crab cakes for about 4-5 minutes per side, or until golden brown and crispy.
  5. Enjoy the crab cakes hot with a generous dollop of lemon aioli on top.