She Strengthens

Savoring the Flavor of Pure Crab Cakes

Are you tired of biting into a crab cake only to find it’s more filler than flavor? Do you crave a culinary experience that lets the natural sweetness of crab shine through? Look no further! Our recipe for pure crab cakes is a game-changer.

The Secret to Success: Quality Ingredients

We’re not fans of using breadcrumbs or mashed potatoes to bulk up our crab cakes. Instead, we rely on the richness of lump crabmeat, bound together with a tangy aioli made from homemade mayonnaise. A light coating of Japanese-style panko breadcrumbs provides a satisfying crunch.

Make-Ahead Magic

These crab cakes can be prepared ahead of time and reheated just before serving. Simply cook, cool, and freeze until firm. Then, wrap them well and store in zipper-top freezer bags. To reheat, place the frozen cakes on a baking sheet in a 350°F oven until heated through.

The Aioli Advantage

Our aioli recipe is a key component of these crab cakes. Made with mayonnaise, lemon zest, garlic, and cilantro, it adds a depth of flavor that elevates the dish. Mix all the ingredients together in a small bowl until combined, then season to taste with salt and pepper.

Assembling the Cakes

In a medium bowl, combine 1/4 cup of the aioli, diced celery, chives, and cilantro. Fold in the crabmeat and season with salt and pepper as desired. Using a 1/4-cup measuring cup, scoop 10 portions of the crabmeat mixture and shape into 3/4-inch-thick disks.

Dredging and Frying

Dredge the cakes in flour, shaking off excess, then coat with egg and finally panko breadcrumbs. Heat a large frying pan over medium-high heat and cook until golden brown and crisp, about 2 to 3 minutes per side.

Serving Suggestions

Serve the crab cakes hot with a spoonful of remaining aioli and a squeeze of fresh lemon juice. Enjoy!

Recipe Details

Yield: 10 (2-1/2-inch) crab cakes
Difficulty: Easy
Total Time: About 1 hour

Ingredients

For the aioli:

• 1 cup mayonnaise
• Finely grated zest of 1 medium lemon
• 1 tablespoon freshly squeezed lemon juice
• 1 tablespoon finely chopped cilantro
• 1 medium garlic clove, minced
• 1/8 teaspoon cayenne pepper
• Kosher salt
• Freshly ground black pepper

For the crab cakes:

• 1/3 cup finely diced celery
• 1 tablespoon minced fresh chives
• 1 tablespoon finely chopped cilantro
• 1 pound lump crabmeat
• Kosher salt
• Freshly ground black pepper
• 1/2 cup all-purpose flour
• 3 large eggs, lightly beaten
• 2 cups panko
• Vegetable oil, for frying
• 1 medium lemon, cut into wedges, for serving