Maryland Crab Cakes with Roasted Pepper Aioli


Maryland Crab Cakes with Roasted Pepper Aioli

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    You don't have to live on the coast to experience a perfect crab cake. This is the recipe you've been waiting for, featuring real lump crab meat.

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    Servings and Ingredients

    Serves 12
    Roasted Pepper Aioli
    ⅓ c. Hy-Vee mayonnaise
    ¼ c. roasted red peppers, drained and chopped
    1 tbsp. green onions, sliced
    2 tsp. fresh lemon juice
    1 clove(s) garlic, minced
    Crab Cakes
    1 Hy-Vee large egg, lightly beaten
    ¼ c. Hy-Vee mayonnaise
    ¼ c. celery, finely diced
    2 green onions, thinly sliced
    ½ jalapeno pepper, seeded and finely chopped
    1 tbsp. Hy-Vee Dijon mustard
    2 tsp. fresh lemon juice
    1 ½ tsp. Old Bay seasoning
    ¼ tsp. kosher salt
    ⅛ tsp. Hy-Vee black pepper
    1 ¼ c. Hy-Vee panko bread crumbs, divided
    1 lbs. 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

    Things To Grab

    • Small bowl
    • Large bowl
    • Large nonstick skillet


    1. 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.

    Nutrition facts


    160 Calories per serving
    1 crab cake

    Amounts Per Serving

    • Total Fat: 12g
    • Cholesterol: 45mg
    • Sodium: 390mg
    • Total Carbohydrates: 5g
    • Protein: 9g

    Daily Values

    Vitamin A 8%
    Vitamin C 10%
    Iron 2%
    Calcium 6%