Crab Cakes with Cajun Aioli -Cap’n Jacks

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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


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

Wisk all ingredients in mixing bowl. Store and chill.

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