Most popular throughout history along the Mid-Atlantic States, the crab cake has some regional variations and methods of preparation tried and true since early English settlers first introduced the dishes in colonial days. This recipe for Croix Valley Honey Dijon Crab Cakes with Dijon Aioli incorporates some traditional ingredients with others for a fresh, vibrant taste that is a breeze to prepare in the cast iron skillet on the grill.
Served as an appetizer or a full meal nestled in a bun and served with a side of fries, these crab cakes need only one look to make even the fair-weather seafood fan begin to salivate.
Ingredients (crab cakes):
- 12 oz. lump crab meat
- 1/4 cup mayonnaise
- 1/4 cup Croix Valley Honey Dijon Barbecue ‘n Brat Sauce
- 1 stalk of celery (finely diced)
- 2 green onions (finely diced)
- Salt & Pepper (to taste)
- 1/2 sleeve of saltine crackers (roughly crumbled)
- Canola oil (to suit pan – see step #2)
- 2 cups all-purpose flour
- 3 eggs
- 1/2 cup water
- 2 cups Panko bread crumbs
- 1 cup mayonnaise
- 1/4 Croix Valley Honey Dijon Barbecue ‘n Brat Sauce
- 1 clove garlic (minced)
- Salt & Pepper
- Combine crab meat, mayonnaise, Croix Valley Honey Dijon Barbecue ‘n Brat Sauce, celery, onions, salt, pepper and saltine crackers. Let sit for 15 minutes at room temperature.
- Put oil in cast iron skillet to about ½ inch deep. Bring oil to 350° over grill.
- Shape crab cake mixture into 6 firm patties.
- Create a dredging station – 3 bowls – 1 with flour, 1 with egg and water (beat well) and 1 with bread crumbs.
- Dredge crab cakes in flour. Shake off excess. Dredge in egg/water mixture. Allow excess to drip off. Dredge in bread crumbs.
- Fry in oil until golden brown. Drain on paper towels.
- Combine aioli ingredients. Mix thoroughly.
- Drizzle crab cakes with aioli and serve.
6 crab cakes