Maryland Style Crab Cakes with Lemon Aioli

Last night, we had a crab feast! 2 dozen Maryland crabs to shuck, dunk in butter and eat! Well between 3 of us, we only ate half...so we shucked the rest and set aside about a pound of crabmeat. So much work, but after dinner tonight, well worth it!

Last night's dinner

Leftovers.

Crab Cakes
1 lb. Fresh Crab Meat (not canned!!)
1/3 C. Real Mayo
1 Egg, Beaten
1 Tsp. Ground Mustard
1 Tsp. Worchester Sauce
1/2 Lemon, Juiced
1 Tsp. Cayenne Pepper
1 Tbsp. Old Bay
Ground Pepper
1/2 C. Panko Breadcrumbs
1/4 C. Vegetable Oil

Aioli
1/3 C. Mayo
1/2 Lemon, Juiced
1 Tsp. Cayenne Pepper
1 Tsp. Old Bay
1/2 Tsp. Ground Mustard

Mix all the crab cake ingredients together (except oil) in a large bowl. Make sure to check for cartilage and shell pieces, while mixing thoroughly. Make 6 patties and set aside. In a large pan, heat the oil over medium. Add the patties. Cook for about 3 minutes on one side, flip and cook for another 3 minutes. Turn the heat to low and cover for about a minute. Uncover and let cook one more minute to crisp. Set aside.

To make the aioli, mix all the ingredients and serve with the crab cakes.

My husband LOVES cocktail sauce and extra spicy-- so I whip a quick one to serve with it:

Cocktail Sauce
1/3 C. Ketchup
2 Tbsp. Horseradish
1/2 Lemon, Juiced
Dash of Hot Sauce

Mix and serve.

A fresh summer dish, matched perfectly with crispy sautéed kale. No one complained about leftovers!
Enjoy!
-e