Easy Recipe - Crab Cakes with Lemon Aioli

Crab cakes make a simple, fast and easy yet elegant dinner. Serve them over lightly dressed greens. The succulence of the crab is simply delicious and very satifying. This recipe is not one of those that is overwhelmed with too many binding ingredients. The crab is really the star and the simple dipping sauce lets the crab flavor shine through. Make extra and pop some in your freezer. When you’re ready to cook them, they go straight into the saute pan without needing to thaw them.

Crab Cakes with Lemon Aioli

1 lb Lump crab, picked over and squeeze dry of excess water
1/2 C Bread crumbs
1/2 C Mayonnaise
2 Green onions, sliced
2 Tb  Butter
2  Tb Olive oil
1/2 C  Mayonnaise
1 Tb Lemon juice
2 Tsp Grainy mustard

Combine crab meat and other ingredients gently. Separate into 8 patties pressing them firmly to hold together. May be frozen at this point or sautéed in butter and olive oil until lightly browned on both sides and heated through.

Whisk together mayonnaise, lemon juice and mustard to serve with cakes as a dipping sauce.

Julie Languille, busy wife and mom and owner

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