Maryland Crab Cakes With Sun-Dried Tomato Aioli Recipe

Name: Maryland Crab Cakes With Sun-Dried Tomato Aioli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Crab cakes; 2 tablespoons canola oil (or vegetable oil); 2 scallions, trimmed, thinly sliced; 1 celery rib, inner rib, trimmed, diced fine; 1/2 red bell pepper, seeded, diced fine; 1 extra large egg; 1 teaspoon Old Bay Seasoning; 1 tablespoon light mayonnaise; 1/2 teaspoon Dijon mustard (or Verjus mustard); 1 tablespoon flat leaf parsley, chopped; kosher salt; fresh ground pepper; 1 lb lump crabmeat, picked over; 2 tablespoons plain breadcrumbs, plus extra for coating the cakes; 2 -3 tablespoons Crisco shortening; Sun-Dried Tomato Aioli; 3 tablespoons sun-dried tomatoes packed in oil, pureed; 1/2 cup light mayonnaise

Servings: persons

Crab cakes
2 tablespoons canola oil (or vegetable oil)
2 scallions, trimmed, thinly sliced
1 celery rib, inner rib, trimmed, diced fine
1/2 red bell pepper, seeded, diced fine
1 extra large egg
1 teaspoon Old Bay Seasoning
1 tablespoon light mayonnaise
1/2 teaspoon Dijon mustard (or Verjus mustard)
1 tablespoon flat leaf parsley, chopped
kosher salt
fresh ground pepper
1 lb lump crabmeat, picked over
2 tablespoons plain breadcrumbs, plus extra for coating the cakes
2 -3 tablespoons Crisco shortening
Sun-Dried Tomato Aioli
3 tablespoons sun-dried tomatoes packed in oil, pureed
1/2 cup light mayonnaise

1
For the crab cakes: Heat oil in large skillet and add the scallions, celery and red pepper dice. Saute for 4-5 minutes until vegetables are barely tender.
2
Remove from heat, transfer to a plate and let cool.
3
In a mixing bowl, beat the egg and whisk in the Old Bay, mayonnaise, mustard, salt, pepper and parsley.
4
Add the cooled vegetable mixture and stir to mix.
5
Add crab meat and 2 tablespoons breadcrumbs and stir gently to mix, be careful not to break up the crab meat.
6
Scoop about one-half cup of the mixture for each cake and shape them. Use extra crumbs to coat the outside if cakes are too moist.
7
Arrange on a plate, cover with plastic wrap and refrigerate for 15-20 minutes.
8
When ready to cook, melt shortening in a skillet over medium heat. Put crab cakes in 3-4 at a time and saute until golden brown, no longer than 3 minutes per side.
9
To make the aioli simply add the sun-dried tomatoes and the mayonnaise together and stir well to mix.
10
Taste for additional seasoning (salt and pepper) and refrigerate until ready to serve.

373

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: Crab cakes, 2 tablespoons canola oil (or vegetable oil), 2 scallions, trimmed, thinly sliced, 1 celery rib, inner rib, trimmed, diced fine, and more.

Yes, Maryland Crab Cakes With Sun-Dried Tomato Aioli falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Maryland Crab Cakes With Sun-Dried Tomato Aioli

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