Maryland Crab Cakes with Sun Dried Tomato Aioli
Experience the flavor of the Chesapeake Bay with these irresistible Maryland Crab Cakes with Sun-Dried Tomato Aioli! Packed with tender lump crab meat, zesty Old Bay seasoning, and a touch of fresh parsley, these crab cakes are a perfect balance of hearty and delicate. The addition of panko breadcrumbs ensures a crisp exterior, while a dollop of creamy sun-dried tomato aioli elevates each bite with tangy, smoky richness. Quick to prepare in under an hour, these golden, pan-fried patties are an ideal choice for an elegant appetizer or a standout main course. Serve them warm with a squeeze of lemon and watch them vanish from the table!
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Recipe Information
Ingredients
- 1 pound Lump crab meat
- 0.5 cup Panko breadcrumbs
- 0.25 cup Mayonnaise
- 2 teaspoons Dijon mustard
- 2 teaspoons Old Bay seasoning
- 2 tablespoons Fresh parsley, chopped
- 1 Egg
- 1 tablespoon Lemon juice
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Vegetable oil or butter (for frying)
- 0.25 cup Sun-dried tomatoes in oil, drained and chopped
- 1 Garlic clove, minced
- 0.5 cup Mayonnaise (for aioli)
- 1 teaspoon Lemon juice (for aioli)
- 0.25 teaspoon Paprika (for aioli)
Instructions
In a large bowl, gently combine the lump crab meat, panko breadcrumbs, 0.25 cup mayonnaise, Dijon mustard, Old Bay seasoning, chopped parsley, egg, lemon juice, salt, and black pepper. Be careful not to break up the crab meat too much.
Cover and let the mixture chill in the refrigerator for 20 minutes to make it easier to shape.
While the crab mixture chills, prepare the sun-dried tomato aioli. In a blender or food processor, combine the sun-dried tomatoes, 0.5 cup mayonnaise, minced garlic, 1 teaspoon lemon juice, and paprika. Blend until smooth. Set aside.
Once the crab mixture has chilled, divide it into 8 equal portions and shape them into round patties, about 3 inches in diameter.
Heat the vegetable oil or butter in a large skillet over medium heat. Once hot, carefully place the crab cakes into the skillet, working in batches if necessary.
Cook the crab cakes for about 3-4 minutes per side, or until golden brown and crispy. Be gentle when flipping them to avoid breaking.
Remove the cooked crab cakes from the skillet and place them on a paper towel-lined plate to drain excess oil.
Serve the crab cakes warm with the prepared sun-dried tomato aioli on the side or drizzled on top.
Nutrition Facts
Calories |
2086 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 168.3 g | 216% | |
| Saturated Fat | 23.0 g | 115% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 534 mg | 178% | |
| Sodium | 5036 mg | 219% | |
| Total Carbohydrate | 49.3 g | 18% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 11.9 g | ||
| Protein | 95.0 g | 190% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 416 mg | 32% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 2344 mg | 50% | |
*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.
