Crab Cakes with Spicy Creole Mustard Aaioli


Crab Cakes
  1. 1 pound jump lump crab meat
  2. 1 beaten egg
  3. 2 T Hellmann's mayonnaise
  4. 1 tsp Creole mustard
  5. 1 tsp Worcestershire sauce
  6. 1/3 cup finely minced red onion
  7. 1/4 cup chopped parsley
  8. 1 T lemon juice
  9. 2 tsp Cajun seasoning
  10. 1/3 cup Panko breadcrumbs
Spicy Creole Mustard Aioli
  1. 1 cup Hellmann's mayonnaise
  2. 2 T Creole Mustard
  3. 1/2 tsp crushed garlic
  4. 1 tsp lemon juice
  5. 2 dashes (yes, dashes.) hot sauce
  6. salt to taste
Crab Cakes
  1. Preheat oven to 450 degrees F
  2. Sort through the crab meat, remove, and discard any shells.
  3. In a large bowl, whisk together all ingredients EXCEPT for the crab meat and panko
  4. Using your CLEAN hands, gently fold in the crab meat trying not to break up the lumps too much.
  5. Add the panko and gently stir or toss to combine.
  6. Cover bowl with plastic wrap and refrigerate for 30 mins to an hour
  7. Form cakes* then placed them on a parchment paper or foil lined baking sheet
  8. Bake for 10-15 mins or until cakes are lightly golden brown on the top
  9. Top with microgreens and serve with aioli
  10. Enjoy!
Spicy Creole Mustard Aioli
  1. Mix all ingredients together well.
  2. Eat it.
  3. Enjoy!

Source: coopcancook