Maryland Crab Cakes with Roasted Pepper Aioli

Recipe

Appetizer
Maryland Crab Cakes with Roasted Pepper Aioli

Primary Media

User Rating

5 out of 5 stars
Rate it:
5 ratings

Recipe Data

12
Servings
30min
Prep
42min
Total

Recipe Wellness Badges

    Author

    Save Options

    Description

    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.

    Recipe Tags

    Servings and Ingredients

    Ingredients
    Serves 12
    QuantityIngredientAdd
    Roasted Pepper Aioli
    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
    1Hy-Vee large egg, lightly beaten
    ¼ c.Hy-Vee mayonnaise
    ¼ c.celery, finely diced
    2green onions, thinly sliced
    ½jalapeno 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
    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

    Directions

    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

    Servings

    160 Calories per serving
    1 crab cake

    Amounts Per Serving

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

    Daily Values

    0%
    Vitamin A 8%
    0%
    Vitamin C 10%
    0%
    Iron 2%
    0%
    Calcium 6%