SANDRA’S LUSCIOUS ALASKA DUNGENESS CRAB CAKES with SEAFOOD AIOLI

I created this crab cake recipe years ago

and was lucky to remake them today

using fresh dungeness crab

provided by my brother in law...

Servings: (2)

Prep: 5 Mins.

Chill: 20 Mins.

Cook: 10 to 12 Mins.

INGREDIENTS

Seafood Aioli: (Yields ½ cup)

½ cup sour cream

¼ cup mayonnaise

1 teaspoon lemon juice

¼ teaspoon old bay seasoning

¼ teaspoon sriracha (Asian hot sauce)

Crab cakes:

¼ cup mayonnaise

½ cup Italian seasoned bread crumbs

¼ teaspoon old bay seasoning

Fresh-Cooked Lump
Alaska Dungeness
Crabmeat

¼ teaspoon garlic powder

¼ teaspoon onion powder

1 large egg, lightly beaten

1 teaspoons dijon

2 teaspoons worcestershire

¼ teaspoon sriracha (Asian Hot Sauce)

Pinches of fine-grain sea salt and white pepper

½ lb. cooked lump dungeness crabmeat, picked over

--For frying:

----1 tablespoon vegetable oil

----1 tablespoon unsalted butter

Garnish:

1 green onion, finely sliced

METHOD

Whisk the sauce ingredients in a small bowl. Taste, and add more sriracha sauce if you like.  Refrigerate for flavors to meld.  Store leftovers in refrigerator for up to 1 week.

Sandra's Creamy Seafood Aioli

Meanwhile, in a medium bowl add all the crab cake ingredients, except the crabmeat and fry ingredients, and mix to combine.  

Gently fold in the crabmeat, just until incorporated. 

Shape mixture into four 1” thick crab cakes and transfer to a wax paper-lined plate.

Refrigerate formed crab cakes until firm, for a minimum of 20 minutes.

Heat oil and butter in a large cast-iron skillet over medium heat. Add the crab cakes and cook until golden on the bottom, about 5 to 6 minutes per side, for a total of 10 to 12 minutes. 

Transfer crab cakes to individual plates, and serve topped with Seafood Aioli and garnish with sliced green onions.

~~~~~~~~~~~~~~

Tip:  I served these crab cakes with steamed basmati rice and ginger soy sauce, including the following as a first course:

Sandra's Ultimate Dungeness Crab Salad

Share this post