Maryland Crab Cakes with Basil Aioli
Indulge in the irresistible charm of Maryland Crab Cakes with Basil Aioli, a seafood masterpiece that perfectly balances rich, buttery crab meat with the vibrant, herbal notes of fresh basil. Made with tender lump crab meat and seasoned with a zesty blend of Old Bay, Dijon mustard, and Worcestershire sauce, these crispy golden cakes are elevated by a tangy basil aioli that adds a layer of fresh, creamy decadence. Ideal for entertaining or a special dinner, this recipe combines simple techniques like pan-searing and careful folding to preserve the crab's delicate texture. Ready in under an hour, these crab cakes are served warm with the aioli for dipping, making them a crave-worthy delight that celebrates Maryland's coastal flavors. Perfect for SEO, this recipe is your go-to for "easy crab cakes," "homemade basil aioli," and "Maryland-style seafood."
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Recipe Information
Ingredients
- 450 grams lump crab meat
- 60 grams mayonnaise
- 15 grams Dijon mustard
- 1 large egg
- 5 ml Worcestershire sauce
- 5 grams Old Bay seasoning
- 15 grams fresh parsley, chopped
- 60 grams panko breadcrumbs
- 30 grams unsalted butter
- 15 ml olive oil
- 30 grams basil leaves
- 1 medium garlic clove
- 15 ml lemon juice
- 120 grams mayonnaise (for aioli)
- 1 pinch salt
- 1 pinch black pepper
Instructions
In a large bowl, gently whisk together the mayonnaise, Dijon mustard, egg, Worcestershire sauce, and Old Bay seasoning until smooth.
Add the lump crab meat and chopped parsley to the mixture. Carefully fold with a spatula to combine, being cautious not to break apart the crab meat.
Gradually sprinkle in the panko breadcrumbs and fold gently until the mixture holds its shape when pressed together. Avoid overmixing.
Form the mixture into 8 equal-sized patties, about 2.5 cm thick. Place them on a parchment-lined baking sheet and refrigerate for 30 minutes to help them set.
While the crab cakes chill, prepare the basil aioli. In a food processor, blend the basil leaves, garlic clove, lemon juice, mayonnaise, salt, and black pepper until smooth. Transfer to a small serving bowl and refrigerate until ready to serve.
Heat the butter and olive oil in a large skillet over medium heat until shimmering. Gently place the crab cakes in the skillet and cook for 3-4 minutes per side, or until golden brown and crispy.
Remove the crab cakes from the skillet and drain on a paper towel-lined plate.
Serve the crab cakes warm with the fresh basil aioli on the side and garnish with additional parsley if desired.
Nutrition Facts
Calories |
566 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.3 g | 57% | |
| Saturated Fat | 9.8 g | 49% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 138 mg | 46% | |
| Sodium | 1011 mg | 44% | |
| Total Carbohydrate | 13.8 g | 5% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 1.5 g | ||
| Protein | 24.2 g | 48% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 131 mg | 10% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 523 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
