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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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
Directions
Step 1
In a large bowl, gently whisk together the mayonnaise, Dijon mustard, egg, Worcestershire sauce, and Old Bay seasoning until smooth.
Step 2
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.
Step 3
Gradually sprinkle in the panko breadcrumbs and fold gently until the mixture holds its shape when pressed together. Avoid overmixing.
Step 4
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.
Step 5
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.
Step 6
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.
Step 7
Remove the crab cakes from the skillet and drain on a paper towel-lined plate.
Step 8
Serve the crab cakes warm with the fresh basil aioli on the side and garnish with additional parsley if desired.
Nutrition Facts
| Serving size | (880.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2296.6 |
| Total Fat 181.7g | 0% |
| Saturated Fat 36.3g | 0% |
| Polyunsaturated Fat 3.3g | |
| Cholesterol 623.0mg | 0% |
| Sodium 4320.7mg | 0% |
| Total Carbohydrate 66.5g | 0% |
| Dietary Fiber 4.1g | 0% |
| Total Sugars 6.3g | |
| Protein 98.5g | 0% |
| Vitamin D 53.8IU | 0% |
| Calcium 485.0mg | 0% |
| Iron 11.3mg | 0% |
| Potassium 2027.6mg | 0% |
Source of Calories