Maryland Crab Cakes with Roasted Pepper Aioli

Recipe

Appetizer
Maryland Crab Cakes with Roasted Pepper Aioli

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3.67 out of 5 stars
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18 ratings

Recipe Data

12
Servings
30min
Prep
42min
Total

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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.

    Watch how this recipe comes together on HSTV.com.

    Recipe Tags

    Servings and Ingredients

    Ingredients
    Serves 12
    QuantityIngredientAdd
    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

    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%