Crab Cakes With Garlic Aioli is the perfect recipe to go with the tailgate parties that have started. It is officially time to work on your appetizer game. These appys are the coziest in all the appetizer kingdom.
Crab Cakes With Garlic Aioli
Makes about one dozen crab cakes.
Crab Cakes
Preheat oven to 350°F.
- 2/3 cup Panko crumbs
- 1 tablespoon mustard
- 1/4 cup milk
- 1/2 cup mayonnaise
- 2 teaspoon Old Bay seasoning
- 1 egg
- 6 green onions, chopped
- 3 cloves garlic, minced
- 1 pound crab
- Sea salt & pepper to taste
- 2 cups herb-seasoned croutons, plain potato chips, or panko crumbs
Stir all ingredients except croutons together. Allow mixture to sit for about 1/2 hour so Panko-crumb binding can moisten.
Measure croutons then grind well and set aside.
Form the crab mixture into patties then coat each patty in the ground croutons. Crab cakes will be fragile.
Spray baking sheet with non-stick spray or brush with olive oil. Place crab cakes on the pan. Bake for about 15 minutes. Carefully flip them over and bake another 15 minutes. Outer breading will be light golden brown and crispy on both sides.
Garlic Aioli
- 1 cup mayonnaise
- 3 garlic cloves, minced
- 1-2 teaspoons fresh lemon juice
- 1/4 teaspoon lemon pepper
- Dash of salt
- Dash of pepper
Combine all ingredients well and serve alongside crab cakes.
Small patties or ball-shapes are perfect appetizers. Larger patties can be placed on a toasty bun with ice-cold lettuce and garlic aioli. No matter how you serve this flakey goodness, no one will walk away crabby.
Tasty Tip: Speaking of cheese-y goodness… leftover flakes of crab cakes? Just gather and save to sprinkle on top of some homemade mac & cheese. Pair with a Hallmark Christmas movie and your favorite wine.