Mmmmm. I LOVE crab cakes. What’s not to love. Decadent lump crab meat, a little hint of veggies, and a buttery crust, served with a smoked aioli.
plus we all know i’ve been on a fish kick lately.
It’s summertime. (albeit, these Chicago temperatures sure feel more like fall…) But it’s a rule to overindulge in crab and shellfish in the summer. (ok, maybe that’s my own rule, but it’s a good one and you should live by it too.)
just picture yourself sitting on a rooftop somewhere with the warm sun shining and a little breeze, enjoying these delicious cakes.
I grew up loving my mom‘s crab cakes. Why fix something that isn’t broken? Here is her recipe. The smoked aioli you’ll have to season to taste and doctor up to your liking. At times, I have also served these crab cakes with my greek yogurt lemon dill sauce when I’m looking for something with more of an herb flavor.
thanks Mom!! xo
Looking for a wine to pair with the light crab meat and buttery crispy crust? Steer towards a medium bodied white wine or some bubbles. Bubbles pair well with anything fried, as it cleans up the dish; it also compliments the little bit of heat in these crab cakes. Looking for more wine advice when serving fish? Here is a great article.
- 1 lb of lumb crab meat (picked through with your fingers to make sure their is not any bones or cartilage)
- 1 cup of frozen corn, thawed
- 1/2 cup diced onion
- 1/2 cup diced green pepper
- 1/2 cup diced celery
- 1 cup mayo (I used a light mayo, but feel free to go for the big stuff)
- 1/2 tsp dry mustard
- pinch of pepper or cayenne pepper
- a pinch of kosher salt
- 1 egg, beaten lightly
- 1 1/4 cup of crushed saltines
- 1/2 cup mayo
- 1 garlic clove, finely minced
- 1 Tbsp red chili powder
- 1Tbsp paprika
- 1/4 tsp cumin - you may want to add more, depending on your taste
- 1 Tbsp chopped fresh cilantro
- juice from 1/2 lemon
- 2-3 Tbsp olive oil
- salt and pepper to taste
- Combine the crabmeat, corn, onion, pepper, and celery and toss well.
- In another bowl, combine the mayo with the mustard, pepper and salt. Then using a rubber spatula, gently fold in the egg and 1/4 cup of the cracker crumbs.
- Form crab cakes (I try to keep them small as they are easier to turn when cooking) into a small ball and carefully coat them with the remaining cracker crumbs.
- Cover and chill for at least 30 minutes and up to two hours on a cookie sheet in the fridge.
- Heat oil and butter in frying pan and cook crab cakes over medium heat till golden on each side and cooked through.
- Combine mayo with garlic, chili powder, paprika, cumin, cilantro, and lemon juice.
- With a whisk or fork, slowly mix in the olive oil until it is absorbed. Season to taste; add any more cumin or paprika or lemon juice as you desire.
- Chill until ready to use.