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Maryland Crab Cakes with Roasted Pepper Aioli

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Serves: 12 Prep time: 30 minutes
Source: Cook time: 12 minutes

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All you need:

  • 1 Hy-Vee large egg, lightly beaten
  • 1/4 c. Hy-Vee mayonnaise
  • 1/4 c. finely diced celery
  • 2 green onions, thinly sliced
  • 1/2 jalapeno pepper, seeded and finely chopped
  • 1 tbsp Hy-Vee Dijon mustard
  • 2 tsp fresh lemon juice
  • 1 1/2 tsp Old Bay seasoning
  • 1/4 tsp kosher salt
  • 1/8 tsp Hy-Vee black pepper
  • 1 1/4 c. Hy-Vee panko bread crumbs, divided
  • 1 pound lump crab meat or three (6 oz each) cans crab meat, drained and cartilage removed (about 3 1/4 c.)
  • 2 tbsp Hy-Vee Select olive oil, divided
  • Roasted Pepper Aioli
  • 1/3 c. Hy-Vee mayonnaise
  • 1/4 c. chopped drained roasted red peppers
  • 1 tbsp chopped green onions
  • 2 tsp fresh lemon juice
  • 1 garlic clove, minced

All you do:

  1. To make Roasted Pepper Aioli, combine mayonnaise, chopped roasted red peppers, chopped green onions, fresh lemon juice and garlic in a small bowl. Cover and chill.
  2. In a large bowl, combine egg, mayonnaise, celery, green onions, jalapeno, mustard, lemon juice, Old Bay seasoning, salt and black pepper. Stir in 3/4 cup bread crumbs. Add crab meat. Mix gently with your hands, keeping crab pieces whole. Shape crab mixture into twelve 1/2-inch-thick patties. Pat remaining bread crumbs onto patties. Cover and chill patties for 2 hours.
  3. In a large nonstick skillet, heat 1 tablespoon olive oil over medium heat. Cook half of the crab cakes in hot oil for about 6 minutes, turning halfway through cooking, or until golden brown and heated through. If cakes brown too quickly, reduce heat to medium low. Keep warm in a 350-degree oven. Cook remaining crab cakes in remaining 1 tablespoon hot oil. Serve with Roasted Pepper Aioli.

Daily Values:

8% vitamin A 6% calcium
10% vitamin C 2% iron

Nutrition Facts per serving:

Calories: 160 Protein: 9g
Carbohydrate: 5g Saturated Fat: 1.5g
Cholesterol: 45mg Sodium: 390mg
Dietary Fiber: 0g Sugars: 1g
Fat: 12g Trans fats: 0g
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