Now, this is a JLW Family Favorite… Mom’s Crab Cakes. They are delicious, and a meal that I get a great craving for from time to time. Anything that combines corn, crab, crumbs of some sort, and mayo is sure to be a best seller for me. (Two confessions: a.) I LOVE LOVE LOVE sea food. Any type of sea food. b.) I also love mayonnaise.. horribly guilty, full of fat mayo. I normally swap out the real stuff, for Hellmann’s light… tastes just as good.) Thanks Mom for the recipe. 🙂
CBH and I have our dates night during the week normally with trying a new recipe or altering something we already love to cook. Tonight, CBH was responsible for finding a new aioli to top these cakes. He picked a lemon dill one. We decided to split up the recipes and each make one component.
Ingredients: (*Feel free to cut this recipe in half… for two people, ½ of this recipe was enough for us. HOWEVER, if you both want leftover for the next day, you might as well just cook the whole thing.)
- 1 lb. lump crab meat (rinse the meat, and pick through it with your fingers, making sure there are no bones or cartilage.)
- 1 c. frozen corn, thawed
- ½ c. diced onion
- ½ c. diced green pepper
- ½ c. diced celery
- 1 c. mayo
- ½ tsp. dry mustard (this will be in the spice aisle)
- Pinch of cayenne pepper
- Kosher salt
- 1 egg, beaten lightly
- 1 ¼ c. crushed saltines or oyster crackers
Combine the crabmeat, corn, onion, green pepper, and celery into a large mixing bowl. Toss well.
In a smaller bowl, combine the mayo, dry mustard, cayenne pepper and salt. Using a rubber spatula, gently fold in the egg and ¼ c. crushed crackers/saltines. Continue folding the mixture into the large mixing bowl that contains the crabmeat.
With your hands, form the crab cakes. Cup them in the palm of your hand to create a “hockey puck” size. Pack gently in between hands. Carefully coat them with the remaining cracker crumbs. Place on a cooking sheet, cover with saran wrap and chill in the fridge for at least 30 minutes, and up to two hours.
Once the cakes have chilled for their allotted time, heat oil and pad of butter in a frying pan. Cook crab cakes on medium/low heat until golden brown on each side, cooked thoroughly. (5 minutes a side.)
Lemon Dill Aioli:
- 1 c. mayo
- ¼ c. buttermilk
- 2 Tbl. Chopped fresh dill leaves (*we added about 3 – 3 ½ Tbl. Of fresh dill leaves. Add 2 Tbl. To start and taste it. Depending on how intense of the dill flavor you are looking for, gradually add a little more at a time.)
- 1 Tbl. Chopped fresh parsley leaves
- 1 Tbl. Lemon zest
- 2 tsp. fresh lemon juice
- 1 garlic clove, minced
Combine the above ingredients in a small mixing bowl. Set aside in your fridge while everything else is being prepared.
*We served the crab cakes and lemon dill aioli with steamed asparagus. Fill a skillet with about ½ in. of water, bring to a boil. Prior to cooking, submerge the asparagus into a bowl of cold water and soak for roughly 10 minutes. This will help get the grit and dirt off of them. Once clean, and the water is boiling, toss the asparagus into the skillet and cover with a lid. Let cook for 4-5 minutes. Drain water, place asparagus back in skillet and quickly sauté with a drizzle of olive oil, fresh squeezed lemon juice, and some kosher salt and pepper to taste.