Maryland Crab Cakes With Sun-Dried Tomato Aioli

Recipe by Oolala
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 35mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • For the crab cakes: Heat oil in large skillet and add the scallions, celery and red pepper dice. Saute for 4-5 minutes until vegetables are barely tender.
  • Remove from heat, transfer to a plate and let cool.
  • In a mixing bowl, beat the egg and whisk in the Old Bay, mayonnaise, mustard, salt, pepper and parsley.
  • Add the cooled vegetable mixture and stir to mix.
  • Add crab meat and 2 tablespoons breadcrumbs and stir gently to mix, be careful not to break up the crab meat.
  • Scoop about one-half cup of the mixture for each cake and shape them. Use extra crumbs to coat the outside if cakes are too moist.
  • Arrange on a plate, cover with plastic wrap and refrigerate for 15-20 minutes.
  • When ready to cook, melt shortening in a skillet over medium heat. Put crab cakes in 3-4 at a time and saute until golden brown, no longer than 3 minutes per side.
  • To make the aioli simply add the sun-dried tomatoes and the mayonnaise together and stir well to mix.
  • Taste for additional seasoning (salt and pepper) and refrigerate until ready to serve.
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