Recipe courtesy of Gina Neely and Pat Neely
Total:
55 min
Active:
15 min
Yield:
4 to 5 servings
Level:
Easy
Total:
55 min
Active:
15 min
Yield:
4 to 5 servings
Level:
Easy

Ingredients

Lemon Aioli:

Directions

Watch how to make this recipe.

Heat a medium size pan over medium heat. Add the butter. Once melted add the shallot, 1 clove of garlic and red pepper. Lightly saute until tender, about 3 minutes. Season with salt and pepper. Remove from heat and allow to cool.

In a medium bowl, mix together mayonnaise, Dijon mustard, lemon zest, crab boil seasoning, fresh parsley, 1/2 cup of the panko and egg. Mix in cooked vegetables, hot sauce, and salt and pepper, to taste. Add crabmeat and stir well.

Form crab cakes using about 2 tablespoons of crab mixture for each cake.. Flatten until they're about 3/4 inches high. Dip the cakes into the remaining panko.

Add oil to a large skillet over high heat. Add crab cakes and saute, flipping once, until golden brown and crisp, about 5 to 6 minutes per side. Serve with Lemon Aioli.

Lemon Aioli:

In a medium bowl, mix all the ingredients together.

Pairs well with Chardonnay

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