Crab Cakes with Old Bay Aioli


aa1This recipe comes to us from the Sur La Table kitchens. We made this dish in our second class with them, and it came out beautifully. Combine all of the ingredients together in a bowl and then carefully fold in the crab. Take care not to overmix so that the crab maintains its flakey consistency. Form the mixture into 6 crab cakes and chill the mixture in the fridge for an hour or so. It is a good idea to use a form to create them so that they are all about the same size and thickness. This will be very helpful during the cooking process. Take this time to make the aioli while they are chilling. Follow the recipe shown below to make a homemade mayonnaise. Then, take it to the next level to create an Old Bay aioli.  Season the crab cakes with salt & pepper and carefully add them to the pan. Fry them for about 3 minutes on each side until they are golden brown and serve them with a dab or two of the aioli. And dive in — crisp, tasty and beautifully seasoned.

Kitchen Hint: Try using a Mason jar lid as a form for the crab cakes. They also work well as egg rings.


Ingredients (Crab Cakes):

  • 1 lb. lump crab meat
  • 8 saltine crackers
  • 1 egg, beaten
  • 1/2 cup mayonnaise
  • 1 T. Dijon mustard
  • 1 t. Worcestershire
  • 1 t. Old Bay seasoning
  • 2 T. Chopped flat-leaf parsley
  • Sea salt & freshly ground black pepper
  • 2 T. vegetable oil, for pan-frying

Ingredients (Aioli):

  • 2 large egg yolks
  • 1 T. fresh lemon juice, plus more to taste
  • 1 garlic clove, mashed
  • 3/4 cup vegetable oil
  • 1/4 cup olive oil
  • 1-1/2 t. Old Bay seasoning, plus more to taste
  • Sea salt & freshly ground black pepper


  1. Carefully pick through the crab meat and remove any shell fragments and cartilage. Transfer the crab meat to a bowl and set aside.
  2. Crush the saltines crackers very finely and mix with remaining ingredients in a large bowl. Gently fold in the crab, being careful to only mix enough to combine the ingredients. (You don’t want to break the crab into fine shreds.) Shape the mixture into 6 crab cakes and refrigerate for at least 1 hour.
  3. To a large nonstick skillet over medium-high heat, add oil. Season crab cakes generously with salt and pepper. When the oil is shimmering, carefully slide crab cakes into the pan using a fish spatula. Space cakes about 2 inches apart. Cook until golden brown on each side, about 2 to 3 minutes per side.
  4. To prepare the aioli: In the bowl of a food processor, combine the egg yolks, lemon juice and garlic. With the motor running, slowly drizzle in the oils to form a thick sauce. (Be careful not to add the oil too fast or the aioli will break.) Once all the oil is incorporated, add the Old Bay. Taste and adjust the seasoning with salt and pepper, additional lemon juice and Old Bay as needed. Serve immediately or refrigerate.


~ from Sur la Table ~


About Worth Stopping By . . .

I am a blogger who would rather talk than write. I enjoy traveling, family time, friends and food/fine dining. I have made some real efforts in the kitchen lately, and I blog in order to document and motivate myself to: 1.) fully use all of the fresh ingredients in my kitchen and 2.) cook healthy, creative meals.

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