Crab Cakes with Cajun Aioli -Cap’n Jacks

By Posted on 106 views

1 ½ pound jumbo lump crab meat
¼ cup chopped parsley
¾ cup town house crackers, crushed
1 large egg
¾ tsp Worcestershire
¾ tsp lemon juice
¾ tsp Old Bay
¾ tsp Dijon Mustard
½ cup mayonnaise

Preparation

Combine egg, Worcestershire, lemon juice, old bay, Dijon and mayo in
a bowl.

Place crab meat, parsley, and crackers into spate bowl and lightly
combine not to crush crab too much.

Add wet ingredients to crab mixture and combine lightly again. Portion into 5 oz cakes, and either bake, broil or pan fry until
golden brown on both sides.

Cajun Aioli
32 oz Mayo
10.5 oz Dijon mustard
1 oz lemon juice
5.5 oz white balsamic vinegar
2 oz Cajun seasoning

Preparation
Wisk all ingredients in mixing bowl. Store and chill.

XOXO
signature
  • Save

Subscribe so you don’t miss a post

Sign up with your email address to receive news and updates!

What do you think?

Your email address will not be published. Required fields are marked *

No Comments Yet.

We keep moving forward, opening new doors, and doing new things, because we’re curious and curiosity keeps leading us down new paths. - Walt Disney

Previous
Cucumber Salad – Sci Fi Dine-In Theater