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.
Crab Cakes with Jalapeno Aioli
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.