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.
Recipe
Author
Hy-Vee Test Kitchen
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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.
Servings and Ingredients
Ingredients
Serves 12
| Quantity | Ingredient | Add |
|---|---|---|
| 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
Directions
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.
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%