Crab Cake Ingredients1 pound crab lump meat – pick out all shells!
2 tablespoons chopped fresh parsley
3-4 finely chopped green onions – white and green parts added
2 cups homemade, seasoned bread crumbs or panko
3 tablespoons lemon juice
Zest from one lemon
½ cup mayonnaise
1 tablespoon Dijon mustard
½ teaspoon red pepper flakes
Salt & pepper to taste – lemon pepper or seafood seasoning if desired
Dash of hot sauce
4 eggs
Oil for cooking
Fresh greens for plating
Lemon Aioli Ingredients
½ cup mayonnaise
3 tablespoons lemon juice
Zest of one lemon
½ teaspoon red pepper flakes
Salt & pepper or lemon pepper to taste
For the crab cakes, mix together mayo, mustard, lemon zest and juice, seasoning, hot sauce, parsley and onions and one-half cup of the panko or bread crumbs. Add crabmeat and mix well (hands are the best for this part!). Form into small cakes about ¾ in inches high, and place onto a cookie sheet lined with parchment; covered with clear plastic wrap in the refrigerator (this can be frozen for a few minutes or overnight if necessary).
Once the cakes are firm, heat the oven to 250, beat the eggs in a medium bowl and put the remaining bread crumbs/panko with seasonings in another. Have a large flat bottomed frying pan hot with oil and another oven proof pan ready, and set up your production line. Quickly dip the crab cakes in the egg mixture, then the bread crumbs and fry lightly on each side until crisp and golden, adding more oil as necessary, about 2 minutes on each side. Place on the extra pan and put in a warm over until all the cakes are cooked and ready to serve.
Serve warm on a bed of fresh greens, with the Lemon Aioli in a bowl on the side. Enjoy with your family and company, and remember the good times… they pass too quickly.
