Crab Cakes With Aioli Dipping Sauce

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READY IN: 18mins
SERVES: 2
YIELD: 4 patties
UNITS: US

INGREDIENTS

Nutrition
  • Crab Cakes
  • 8
    ounces lump crabmeat, shells picked out
  • 1 12
    cups finely crushed green onion flavor potato chips (I use Mikesell's brand)
  • 14
    cup real mayonnaise (do not substitute)
  • 12
    teaspoon Old Bay Seasoning
  • 12
    tablespoon worchestershire sauce
  • 12
    teaspoon dry mustard
  • unsalted butter (for frying, approx. 2-4 tablespoons)
  • 1
    lemon, cut in half (other half is for the dipping sauce)
  • Aioli Dipping Sauce
  • 12
    cup real mayonnaise
  • 1 12
    tablespoons horseradish mustard (I use Grey Poupon Horseradish Mustard)
  • 12
    teaspoon chili powder
  • 2
    tablespoons lemon juice
  • 1
    dash kosher salt (optional)
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DIRECTIONS

  • In a mini chopper, finely crush the potato chips.
  • In a med. size bowl, mix together mayonnaise, Old Bay, white pepper, worcestershire sauce, and dry mustard until creamy.
  • Add the crab meat and mix evenly but gently so as not to break up the clumps of crab too much. Clumps of crab are a good thing!
  • Gently stir in 1/4 cup crushed potato chips.
  • Form the mixture into 4 patties and coat with remaining potato chip crumbs.
  • Melt about 2 tablespoons unsalted butter over medium heat. Add more butter if needed.
  • When the butter starts to sizzle, gently place the crab cakes into the pan (they're delicate).
  • Sprinkle with a little kosher salt if desired and cook for about 4 minutes.
  • Carefully flip the patties, and drizzle with lemon juice from 1/2 of the lemon. Cook for 4 minutes or until golden brown.
  • Dipping Sauce: Place all ingredients in mini chopper and push the button. That's it! Make it ahead of time if desired and refrigerate.
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