Ingredients:

  • 1 lb (450 g) Dungeness crab meat, picked and cleaned
  • 1/2 cup (60 g) breadcrumbs (preferably panko)
  • 1/4 cup (60 g) mayonnaise
  • 1 large egg
  • 2 tbsp (30 g) Dijon mustard
  • 1 tbsp (15 g) Worcestershire sauce
  • 1 tbsp (15 g) fresh parsley, chopped
  • 1/2 tsp (2 g) smoked paprika
  • Salt and pepper, to taste
  • 2 tbsp (30 ml) olive oil (for frying)
  • 1/2 cup (120 g) mayonnaise (for aioli)
  • Zest and juice of 1 lemon
  • 1 clove garlic, minced

Instructions:

  1. In a mixing bowl, combine crab meat, breadcrumbs, mayo, egg, Dijon mustard, Worcestershire sauce, parsley, smoked paprika, and season with salt and pepper.
  2. Shape the mixture into 12 evenly-sized cakes, about 2 inches in diameter, and place them on a baking sheet.
  3. Refrigerate the cakes for at least 10-15 minutes to help them firm up.
  4. In a separate bowl, whisk together mayonnaise, lemon zest, lemon juice, minced garlic, and season with salt and pepper to make the aioli.
  5. Heat olive oil in a skillet over medium heat. Cook the crab cakes for about 4-5 minutes on each side until golden brown.
  6. Plate the crab cakes with a generous dollop of citrus aioli on top or on the side and garnish with additional parsley if desired.