Crab Cakes with Jalapeno Aioli

by feastonthecheap on March 10, 2009

 

Mary Anne here. Fluffy and light, I like to pack my crab cakes full of crab, not cake. My kids are definitely biased, but they all agree that this is one of their favorite recipes. This recipe pairs beautifully with Mango Salsa or Mariel’s Sweet Pepper Pineapple Relish.

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Crab Cakes with Jalapeno Aioli
Serves 8

Ingredients for Crab Cakes:
2 lbs. lump crab meat, picked over for shell – $23.98
4 eggs, beaten – stock
2 Tablespoons Dijon mustard – stock
1 teaspoon Worcestershire sauce – stock
½ cup chopped scallions, both white and green parts – $0.69
4 Tablespoons finely chopped parsley – $1.49
3 teaspoons Old Bay Seasoning – stock
1 cup mayonnaise – stock
4 cups Panko breadcrumbs, divided – $3.19
Vegetable or Canola oil – stock

Ingredients for Jalapeno Aioli:
1 ½ cups mayonnaise – stock
2 Tablespoons honey – stock
3 red or green Jalapeño chilies, minced fine – $0.87
2 cloves garlic, minced – stock
1 ½ teaspoons horseradish – $1.79
2 teaspoons red wine vinegar – stock
¼ teaspoon cayenne, or to taste – stock
Grand Total Assuming Well-Stocked Pantry: $32.01
Cost per Serving: $4.00

Directions for Crab Cakes:
1. In a medium mixing bowl combine eggs, mustard, Worcestershire sauce, parsley, scallions, Old Bay, and mayonnaise, stirring until well combined.

2. Fold in 3 cups of the bread crumbs and then gently fold in the crab, trying not to break it up too much.

3. On a piece of waxed paper, scatter the remaining cup of breadcrumbs.  Shape the crab mixture into 20 equal sized patties.  Roll the patties in the breadcrumbs to just cover.

4. Heat the oil in a large skillet, just enough to sauté the crab.  We’re not deep-frying here.  They will need to be done in batches and drained on paper towels when removed from the skillet.  Anyway, sauté them until they are golden brown, about 3 minutes per side.

Directions for Aioli:
1. Whisk together all aioli ingredients and refrigerate it up to two weeks! It’s also great on sandwiches if you’re lucky enough to have any leftover.

{ 6 comments… read them below or add one }

duodishes March 12, 2009 at 12:14 am

Was really hoping to see a pic of these! Yum!

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feastonthecheap March 12, 2009 at 12:17 am

I know! I’ll be posting pix soon, I’m getting my feet wet and hoping to have images up within the next couple of weeks. They’re as delicious looking as they are delicious tasting…

Reply

Bev March 27, 2009 at 5:29 pm

Sounds delicious and right down my alley for favorite foods! Where’s the jalepeno mayo sauce? I’d love to try that…

Reply

feastonthecheap March 27, 2009 at 5:38 pm

Sorry about that Bev! I just added the may to the Crab Cake recipe, I had it listed under a separate entry!

Reply

Steaks@MeatHub Inc. December 13, 2010 at 12:06 pm

You had me with “crab cakes” and jalapeno aioli…. YUM! :D

Reply

High Plains Drifters January 27, 2011 at 10:15 am

Mmmmmmmm!

Reply

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