Cajun Spiced Crab Cakes with Lemon Aioli

Ingredients

• 1 lb lump crab meat, picked clean
• 1/3 cup mayonnaise
• 1 large egg, beaten
• 1 tbsp Dijon mustard
• 1 tsp Worcestershire sauce
• 1 1/2 tsp Cajun seasoning
• 1/2 tsp smoked paprika
• 1/4 cup red bell pepper, finely diced
• 2 green onions, finely sliced
• 3/4 cup panko breadcrumbs, divided
• 3 tbsp vegetable oil for frying
• 1/2 cup mayonnaise (for aioli)
• 2 tbsp fresh lemon juice
• 1 clove garlic, minced
• Pinch of salt

Instructions

1. 1

   Make the lemon aioli: whisk together 1/2 cup mayonnaise, lemon juice, minced garlic, and salt. Refrigerate.

2. 2

   In a large bowl, gently combine crab meat, 1/3 cup mayonnaise, beaten egg, Dijon, Worcestershire, Cajun seasoning, smoked paprika, bell pepper, and green onions.

3. 3

   Fold in 1/2 cup of the panko breadcrumbs, being careful not to over-mix and break up the crab.

4. 4

   Form mixture into 8 equal patties. Coat each lightly in remaining panko. Place on a baking sheet and refrigerate for 30 minutes to firm up.

5. 5

   Heat vegetable oil in a large non-stick skillet over medium-high heat.

6. 6

   Cook crab cakes in batches for 3–4 minutes per side until deep golden brown and crispy.

7. 7

   Drain briefly on paper towels. Serve immediately with lemon aioli and fresh lemon wedges.