Being in mostly land-locked Ohio, I don’t always get access to seafood, which I love very dearly. I was craving crab cakes the other day and rather than trust a restaurant, I figured I’d make them myself, thanks to a recipe from Instagram by GetFitwithNeil. Check out your local fish monger to get some fresh lump crab!

Ingredients

• 1 LB Jumbo Lump Crab Meat,
• 2 Large Eggs
• 2 1/2 TBSP Mayo
• 1 1/2 TSP Dijon Mustard, I’ve used whole grain as well and it’s good
• 1 TSP Worcestershire Sauce
• 1 TSP Old Bay Seasoning
• 1/4 TSP Salt
• 2 TBSP Fresh Parsley, I do 1 TBSP Dry
• 1/2 Cup Panko
• 1/4 Cup Celery, finely chopped

Aioli:

• 1/2 CUP Mayo
• 1/4 CUP Sour cream
• 1 TSP Lemon Juice
• 2 TSP Hot Sauce
• 1/4 TSP Paprika
• 1 TSP Dijon/Whole Grain Mustard
• Salt to taste

Let’s Get Cooking

Mix together the eggs + mayo + mustard + Worcestershire + old bay + salt + parsley + celery in a large bowl.

Add in the crab meat, gently breaking some of it up and the panko. Gently mix until it all comes loosely together.

Prepare a baking sheet with parchment paper. Shape the crab cakes and place on the baking sheet.

Place in the fridge for at least an hour so they came come together.

Heat a non-stick pan and lightly coat the bottom with oil, when the pan is hot add in the crab cakes and cook for about 3-5 min each side, until the bottoms are golden brown.

To make the aioli: mix all the ingredients in a small bowl together, salt to taste.

Serve warm with aioli.

Enjoy!

Made with Love,

Hannah