Crab Cakes With Lemon Aioli
www.wonderfulseedlesslemons.com
Share this recipe: Share this recipe: Crab Cakes: Lemon Aioli: *Be sure to check the crabmeat for any hard, sharp cartilage.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.wonderfulseedlesslemons.com.
Cooking tools:
- Microplane
- Citrus press
- Mixing bowl
- Whisk
- Skillet
- Spatula
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Fork
- Plate
- Paper towel
Ingredients
- 1 large egg
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1 teaspoon garlic powder
- 1 tablespoon chopped parsley
- 1 teaspoon Old Bay seasoning
- 1 teaspoon Wonderful Seedless Lemon juice
- 1/8 teaspoon salt
- 1/4 cup Italian-style breadcrumbs
- 1 lb. fresh lump crabmeat, flaked*
- 2–3 tablespoons olive oil
- Arugula, for serving
- Fresh dill, for garnish
- Wonderful Seedless Lemon wedges, for serving
- 1/2 cup mayonnaise
- 1 clove garlic, minced
- 2 tablespoons Wonderful Seedless Lemon juice
- 1 teaspoon Wonderful Seedless Lemon zest
- Salt
- ground black pepper
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