These crab cakes are a delightful twist on the classic recipe, featuring a crispy golden crust and a flavorful zesty aioli for dipping.
In a mixing bowl, combine the mayonnaise, onion, egg, Worcestershire sauce, mustard, salt, and cayenne pepper until well mixed.
Ensure the mixture is smooth and well combined for even flavor distribution.
Gently fold in the crabmeat and half of the breadcrumbs, being careful not to break up the crab too much.
Handle the crabmeat gently to maintain its texture.
Shape the mixture into 8 cakes, about 1 inch thick, and coat them with the remaining breadcrumbs.
Chill the crab cakes for 15 minutes to help them hold their shape during cooking.
Heat the butter and oil in a skillet over medium heat. Cook the crab cakes in batches until golden brown, about 3 minutes per side.
Avoid overcrowding the skillet to ensure even cooking.
Serve the crab cakes warm with lemon wedges on the side.
Pair with a fresh salad or dipping sauce for a complete meal.
Nutze unsere App für das beste Erlebnis
